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Title: Blueberry Swirl Cheesecake
Categories: Cheesecake Fruit Cheese
Yield: 8 Servings
| 1 1/2 | c | Graham cracker crumbs |
| 1 | c | Sugar |
| 3 | tb | Sugar |
| 3 | Eggs | |
| 1/4 | c | Butter -- melted |
| 1 | ts | Vanilla |
| 2 | tb | Butter -- melted |
| 1 | cn | Blueberry Pie Filling |
| 24 | oz | Cheese, Cream -- soft |
Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn.
Recipe By :
Date: Mon, 22 Jul 1996 14:26:51 Pst
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