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Blueberry Swirl Cheesecake Recipe

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Yield: 1 9-inch cheesecake

Ingredients:

• For the Crust:

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  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted

• For the Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

• For the Blueberry Swirl:

  • 1 can (21 ounces) blueberry pie filling

Instructions:

1. Prepare the Crust:

   • Spray a 9-inch springform pan generously with nonstick cooking spray.
   • In a small bowl, mix together graham cracker crumbs and sugar.
   • Add melted butter and stir until crumbs are evenly moistened.
   • Pour the mixture into the prepared pan and spread evenly over the bottom and slightly up the sides of the pan.
   • Refrigerate for one hour to set the crust.

2. Prepare the Filling:

   • Preheat oven to 375°F (190°C).
   • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium speed for 2-3 minutes until smooth, scraping down the sides of the bowl with a rubber spatula.
   • Reduce speed to low and gradually add sugar, 1/4 cup at a time, until fully incorporated into the batter.
   • Increase mixer speed to medium and add eggs one at a time, mixing until just combined after each addition.
   • Mix in the vanilla extract, scraping down the sides of the bowl one last time.

3. Assemble and Bake:

   • Place a pan of hot tap water on the lower rack of the oven, just below the middle rack where the cheesecake will bake.
   • Pour half of the cheesecake batter evenly over the prepared crust.
   • Carefully spread half of the blueberry pie filling in a ring pattern over the batter, leaving about an inch from the edge of the pan.
   • Pour the remaining cheesecake batter over the blueberries and spread evenly to the edges of the pan.
   • Place the cheesecake on the middle rack of the oven above the pan of water.
   • Bake for 25 to 30 minutes, or until the top of the cake no longer looks wet or shiny and a 1-inch area in the center jiggles slightly when shaken gently.

4. Cool and Serve:

   • Remove the cheesecake from the oven and allow it to cool in the pan for 2 hours or until it reaches room temperature.
   • Cover the cheesecake with foil and refrigerate overnight.
   • Two hours before serving, remove the sides of the springform pan gently.
   • Place a large flat plate on top of the cheesecake and carefully invert it.
   • Slowly and carefully remove the bottom of the pan from the cheesecake.
   • Place a serving platter on the bottom of the cheesecake and flip it right side up again.
   • Top the cheesecake with the remaining blueberry pie filling, cover, and return to the refrigerator until ready to serve.

5. Serve:

   • Before slicing, use a thin-bladed knife, wiping it clean with a warm damp cloth between each slice.
   • Best served within 24 to 48 hours of baking for optimal freshness.

This Blueberry Swirl Cheesecake is a delightful addition to any dessert table, combining creamy cheesecake with a burst of fruity blueberry goodness in every bite. Perfect for gatherings or simply indulging in a sweet treat, this recipe is sure to impress with its rich flavor and smooth texture. Enjoy creating and sharing this decadent dessert from “Love With Recipes”!