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Blueberry Swirl Cheesecake

Total Time

Prep: 15 min. Bake: 35 min. + chilling

Makes

8 servings

In Lyons, Georgia, Suzanne McKinley relies on convenient canned blueberry pie filling and a prepared graham cracker crust to assemble this pretty pie. Slices are delightful when draped with extra pie filling.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 graham cracker crust (9 inches)
  • 1 can (21 ounces) blueberry pie filling, divided

Directions

  1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
  2. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.

Nutrition Facts

1 slice: 349 calories, 17g fat (8g saturated fat), 84mg cholesterol, 240mg sodium, 47g carbohydrate (39g sugars, 1g fiber), 5g protein.

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