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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Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

Food Joke

The efficiency expert concluded his lecture with a note of caution. "You don't want to try these techniques at home." "Why not?" asked someone from the back of the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips to the refrigerator, stove, table and cabinets, often carrying just a single item at a time. 'Hon,' I suggested, 'Why don't you try carrying several things at once?'" The voice from the back asked, "Did it save time?" The expert replied, "Actually, yes. It used to take her 20 minutes to get breakfast ready. Now I do it in seven."

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