Blueberry Swirl Cheesecake

"Blueberry pie filling is swirled between two layers of cheesecake filling, baked, and topped with more blueberries before serving. Be sure to bake this the day before you plan to serve. This recipe is a big exception in my vast cheesecake collection for two reasons. First, this cake only takes 25 minutes to bake, and second, because I use canned filling rather than doing it from scratch. Enjoy!"
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Ready In:
1hr 30mins
1 9inch cheesecake




  • FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
  • Mix the graham cracker crumbs and sugar in a small bowl.
  • Add the melted butter and stir until crumbs are evenly moistened.
  • Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
  • Refrigerate for one hour to set the crust.
  • When ready to prepare the filling, preheat oven to 375 degrees.
  • FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
  • Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
  • Return mixer speed to medium and add the eggs, one at a time, until just mixed.
  • Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
  • Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
  • Pour half of the cheesecake batter evenly over bottom of prepared crust.
  • Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
  • Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
  • Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
  • Remove from oven and allow to cool for two hours or until room temperature.
  • Cover the cheesecake with foil and chill overnight.
  • Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
  • Place a large flat plate on top of cake and carefully turn upside down.
  • Very slowly and ccarefully remove bottom of pan from cake.
  • Place a serving pladder on bottom of cake and turn cake right side up again.
  • Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
  • Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
  • Best served 24 to 48 hours of baking.

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I am a very-happily-married man and stay-at-home Dad to my beautiful 10-month-old girl (as of March, 2015). I also see to all the household chores and duties while my wife runs a small music therapy business. I love to cook and bake, and have a major love affair with chocolate and sweets in general. I love charcoal grilling and smoking, as well as baking bread, my cast iron skillet, and recently, I have rediscovered the slow cooker since my favorite food magazine, "Cooks' Illustrated" and the folks at "America's Test Kitchen, came out with their two "Slow Cooker Revolution" books. They are pretty much the only slow cooker recipes I trust to come out well every time. I enjoy making and perfecting the classics, but also like to create new recipes of my own now and then. We are also determined to grow some things in our garden despite the climate is very much against us here. The goal is a variety of herbs and easy-to-grow vegetables, as well as the most elusive of all - tomatoes. I consider m yself a very well-rounded cook in both my food preferrances and culinary abilities.
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