Blueberry Swirl Cheesecake Recipe

1. 1

   Combine first 3 ingredients, mixing well.

2. 2

   Press into bottom and up sides of 9 in.

3. 3

   spring form pan; set aside.

4. 4

   Beat cream cheese with electric mixer till light and fluffy.

5. 5

   Gradually add in 1 c. sugar, mixing well.

6. 6

   Add in Large eggs, one at a time, beating well after each addition.

7. 7

   Add in 1 tsp of vanilla and finish beating.

8. 8

   Pour half of the batter into the prepared pan.

9. 9

   Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake.

10. 10

    Be careful not to spoon too much filling.

11. 11

    I used half the can and reserved the rest for topping the individual slices.

12. 12

    Bake at 375 deg for 30 min.

13. 13

    Let cold to room temperature on a wire rack; chill 12 hrs.

14. 14

    Remove sides of pan.

15. 15

    Hint:To keep the top from cracking, turn off oven 5 min before 30 min are up.

16. 16

    Let cake cold with the oven being careful not to let cake burn.

* Per serving · 4 servings · Values may vary.

No additional tips available.