BLUEBERRY SWIRL CHEESECAKE

BLUEBERRY SWIRL CHEESECAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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)

  • ½

    teaspoon almond extract

  • 1

    can (21 ounces) blueberry pie

  • filling, divided

  • Cool Whip, optional

Directions

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.


Nutrition

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