Blueberry Swirl Cheesecake
Scott Brunsting
ingredients
- 1 cup graham cracker crumbs
- 1 cup + 3 tablespoon sugar, divided
- 3 tablespoons butter or margarine, melted
- 4 (8 oz. each) packages cream cheese, softened
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 2 cups fresh or thawed frozen blueberries
directions
- 1
Preheat oven to 325°F. Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
- 2
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
- 3
Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Source: Kristin Brunsting
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