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Easy Blueberry Swirl Cheesecake

SERVES
8
SERVING SIZE
1 slice
CHILL TIME
8 Hr
COOK TIME
40 Min

Our Easy Blueberry Swirl Cheesecake was a special treat for everyone in the Test Kitchen. Thanks to the sweet and creamy taste of the cream cheese base, swirled with deliciously fruity blueberry pie filling, this was a dessert recipe everyone wanted a piece of! And that's why we know you're going to love it too. Filled with shortcuts that take all the hassle out of dessert, this blueberry cheesecake recipe is a stunningly simple way to enjoy something sweet and indulgent, any time at all. 

What You'll Need

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 (9-inch) graham cracker crust
  • 1 (21-ounce) can blueberry pie filling, divided

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, with an electric mixer on medium speed, beat cream cheese until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.
  3. 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. Refrigerate remaining pie filling for garnish.
  4. Bake cheesecake 40 minutes or until center is set. Let cool completely on a wire rack. Cover and chill 8 hours. Dollop remaining pie filling over cheesecake before serving.

Test Kitchen Tip!

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