Blueberry Swirl Pan Cheesecake
Ready In: 9 hrs
Serves: 16
Ingredients
CRUST
- 1 cup graham cracker crumbs
- 1⁄4 cup sugar
- 3 tablespoons melted butter
- 1 pinch cinnamon (optional)
FILLING
- 5 (8 ounce) packages cream cheese, softened
- 2 tablespoons whipped cream
- 1 1⁄4 cups sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 large eggs
- 1⁄2 cup blueberry preserves
Directions
- Set oven to 325 degrees.
- Line a 13 x 9-inch baking pan with foil leaving an overhang over the sides of the pan for easy removal of the baked cheesecake.
- For the crust; mix the graham cracker crumbs with melted butter, sugar and cinnamon (if using) until well blended.
- Press firmly onto the bottom of the prepared baking pan.
- Bake for 10 minutes.
- For the filling; in a large bowl beat softened cream cheese with whipping cream, sugar, flour and vanilla using an electric mixer on medium speed until smooth.
- Add in sour cream; beat until blended.
- Add in eggs one at a time until blended.
- Pour over crust.
- Gently drop small spoonfuls at a time of the preserves over the batter; cut through batter several times with a knife to create a marble effect.
- Bake for 40 minutes or until the center is almost set.
- Cool completely, then refrigerate for a minimum of 8 hours (overnight is even better).
- Lift the cheesecake from the pan using the foil overhang as handles.
- Cut into squares.
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