BLUEBERRY SWIRL CHEESECAKE

By cecelia26_

Ingredients

• 2 packages (8 ounces each) cream
• cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs, lightly beaten
• 1 graham cracker or shortbread crust (9 inches)
• 1/2 teaspoon almond extract
• 1 can (21 ounces) blueberry pie
• filling, divided
• Cool Whip, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Stir almond extract into pie filling. 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. Top with Cool Whip, if desired. Refrigerate leftovers. Yield: 8 servings.