Easy Blueberry Swirl Cheesecake
- COOK TIME
- 40 Min
- READY IN
- 40 Min
A ready-made crust and canned pie filling take care of most of the fuss in our Easy Blueberry Swirl Cheesecake. This creamy cheesecake is as easy as one-two-three and tastes as good as a ten!
What You'll Need:
2 (8-ounce) packages cream cheese, softened
2 large eggs
teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can blueberry pie filling, divided
What To Do:
- Preheat oven to 350 degrees F.
- Beat cream cheese at medium speed with an electric beater until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.
- Pour cream cheese mixture into graham cracker crust; spoon 2/3 cup blueberry pie filling over cream cheese mixture. Swirl gently with a knife to create a marbled effect. Cover remaining pie filling, and store in refrigerator.
- Bake cheesecake 40 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and chill 8 hours. Spread reserved pie filling over cheesecake before serving.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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