PHILLY Blueberry Swirl Cheesecake

PHILLY Blueberry Swirl Cheesecake

Use fresh or frozen berries to make creamy Blueberry Swirl Cheesecake. Either way, Blueberry Swirl Cheesecake is sure to get you a load of compliments.

16

servings

15 MINS

PREP

5 HRS 30 MINS

You'll need:

Philadelphia Original Cream Cheese
Philadelphia Original Cream Cheese
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Ingredients

  • 1 cup graham cracker crumbs

  • 1 cup plus 3 Tbsp. sugar, divided

  • 3 Tbsp. butter or margarine, melted

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1 tsp. vanilla

  • 1 cup sour cream

  • 4 eggs

  • 2 cups fresh or thawed frozen blueberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 2 Tbsp (31g).
16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
Enjoy a serving of this delicious cheesecake on special occasions.
Tip 2
Substitute
Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.
Tip 3
Make it Easy
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling as directed.

Directions

  1. Heat oven to 325°F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  3. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
  4. Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
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