Blueberry Swirl Cheesecake Recipe

By 1For_Him

Ingredients

• TOPPING:
• 1 package (12 ounces) frozen blueberries, thawed
• 1 tablespoon sugar
• 1 tablespoon water
• 1-1/2 teaspoons cornstarch
• CRUST:
• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 3 eggs
• 1/4 cup lemon juice

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a food processor or blender, process the blueberries, sugar, water and cornstarch until blended. Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 tablespoons for filling. Refrigerate remaining sauce for topping.

Combine crust ingredients. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs; beat on low just until combined. Add lemon juice; beat just until blended. Pour half of the filling over crust; top with half of the reserved blueberry sauce. Repeat layers. Cut through filling with a knife to swirl blueberry sauce. Place pan on a baking sheet.

Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with chilled blueberry sauce. Yield: 12 servings.