Best 2 Blueberry Swirl Cheesecake Recipes

Welcome to the exciting world of blueberry swirl cheesecake! This decadent dessert combines the tangy sweetness of blueberries with the creamy richness of cheesecake, resulting in a flavor symphony that will tantalize your taste buds. Whether you're a seasoned baker looking for a new masterpiece or a novice cook seeking a sweet treat to impress your friends and family, this guide will lead you through the steps of crafting the perfect blueberry swirl cheesecake. Get ready to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY SWIRL CHEESECAKE

Blueberry Swirl Cheesecake image

In Lyons, Georgia, Suzanne McKinley relies on convenient canned blueberry pie filling and a prepared graham cracker crust to assemble this pretty pie. Slices are delightful when draped with extra pie filling.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 graham cracker crust (9 inches)
1 can (21 ounces) blueberry pie filling, divided

Steps:

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. 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. Refrigerate leftovers.

Nutrition Facts : Calories 349 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 240mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Contest-Winning Blueberry Swirl Cheesecake image

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake 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. Serve with remaining blueberry sauce. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Use fresh blueberries for the best flavor. Frozen blueberries can also be used, but they should be thawed and drained before using.
If you don't have sour cream, you can substitute plain yogurt.
To make a gluten-free cheesecake, use a gluten-free graham cracker crust.
Cheesecake can be made ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
To serve cheesecake, let it come to room temperature for about 30 minutes before slicing and serving.

Conclusion:

Blueberry swirl cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet blueberry swirl, and graham cracker crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give blueberry swirl cheesecake a try. You won't be disappointed!