BLUEBERRY SWIRL CHEESECAKE
By cecelia26_
Rate this recipe
4.4/5
(18 Votes)
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.
You'll also love
- Green Beans with Almonds 4.4/5 (18 Votes)
- Blackberry-Cantaloupe Salad 4.4/5 (20 Votes)
- Diabetic Banana Bread for Bread... 4.2/5 (26 Votes)
- Strawberry Vodka 4.4/5 (18 Votes)
- Blueberry Pancakes and Kiwis 4.6/5 (9 Votes)
Review this recipe