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New York-Style Cheesecake with Blueberry Swirl

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 1 hr 5 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 cup Honey Maid Graham Cracker Crumbs
  • 1 cup plus 3 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 5 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 cup Breakstone's or Knudsen Sour Cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries
make it
1. Preheat oven to 325ºF. Mix crumbs, 3 tbsp. of the sugar and butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes.

2. Meanwhile, beat cream cheese, remaining 1 cup sugar, flour, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

3. Bake at 325ºF for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.
Notes
Kraft Kitchen Tips Great Substitutes: Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.

Make It Easy: Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbelize as directed.
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