Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake takes around 50 minutes from beginning to end. This recipe makes 8 servings with 500 calories, 6g of protein, and 26g of fat each. For $1.57 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 21 person have tried and liked this recipe. If you have vanillan extract, cream cheese, eggs, and a few other ingredients on hand, you can make it. It works well as a rather cheap side dish. It is brought to you by Taste of Home. With a spoonacular score of 23%, this dish is not so super. Try Blueberry Swirl Cheesecake, Blueberry Swirl Cheesecake, and Blueberry Swirl Cheesecake for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 can (21 ounces) blueberry pie filling, divided

2 packages (8 ounces each) cream cheese, softened

2 eggs, lightly beaten

1 graham cracker crust (9 inches)

1/2 cup sugar

1/4 teaspoon vanilla extract

Equipment:

bowl

knife

wire rack

Cooking instruction summary:

Directions 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. 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. Yield: 8 servings. Originally published as Blueberry Swirl Cheesecake in Quick CookingMay/June 2001, p53 Nutritional Facts 1 serving (1 slice) equals 349 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 240 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth.

2. Add eggs, beating just until combined.

3. 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.

4. 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 Information:

Quickview
499k Calories
6g Protein
25g Total Fat
61g Carbs
2% Health Score
Limit These
Calories
499k
25%

Fat
25g
40%

  Saturated Fat
12g
77%

Carbohydrates
61g
21%

  Sugar
46g
51%

Cholesterol
103mg
34%

Sodium
306mg
13%

Get Enough Of These
Protein
6g
12%

Manganese
0.44mg
22%

Vitamin A
837IU
17%

Phosphorus
115mg
12%

Vitamin B2
0.19mg
11%

Fiber
2g
9%

Calcium
88mg
9%

Vitamin K
9µg
9%

Iron
1mg
9%

Selenium
5µg
8%

Copper
0.15mg
8%

Folate
25µg
6%

Vitamin B5
0.6mg
6%

Potassium
203mg
6%

Vitamin E
0.84mg
6%

Zinc
0.77mg
5%

Vitamin B1
0.07mg
5%

Magnesium
18mg
5%

Vitamin B3
0.84mg
4%

Vitamin B12
0.24µg
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.56µg
4%

covered percent of daily need
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