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:
covered percent of daily need
