PHILLY® Blueberry Swirl Cheesecake

PHILLY® Blueberry Swirl Cheesecake recipe

photo by:kraft

This recipe was delicious. I cheated, however, and bought 2 premade graham cracker crusts and followed the recipe the same, but made two cheesecakes and not one set of squ...read more

posted by

saralee1924

on 2/7/2012

time

prep:

15 min

total:

5 hr

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

cup plus 3 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

cups fresh or thawed frozen blueberries

Make It

PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.

BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one 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.

BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich-and-indulgent treat on special occasions.

Substitute

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 marbleize as directed.

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abyland

posted:7/11/2006

Elegant and Delicious! Used light cream cheese (Philly neufchatel) and light sour cream instead of the regular versions. One of the best cheesecakes I have ever made! and easy too!

teckert15

posted:6/29/2006

very easy and was a big hit. Everyone loved it.

angelah100

posted:6/14/2006

This recipe was very easy, and turned out excellent. In lieu of blueberries, I used frozen, unsweetened raspberries. I measured 2 cups while still frozen and then thawed them before processing, and it turned out to be the perfect amount of berries. I like my raspberries tart - if others use raspberries instead of blueberries, you may prefer to sweeten them with a bit of sugar and perhaps put them thru a sieve to remove the seeds. Consistency of the cheesecake was excellent, and it was easy to remove from the pan using the foil. This recipe certainly lends itself to some creative substitutions with other fruit, perhaps even chocolate, nuts & caramel.

rosalind10

posted:6/6/2006

I was the hit of the party with this recipe.

a cook

posted:5/6/2006

This recipe was very easy and rather quick. I will make it again but, with less berries.

a cook

posted:5/5/2006

I made this for Easter and everyone loved it. I did use less berries and I also put down half the cheesecake batter and then some blueberries and then the rest of the cheesecake batter. That made it even better. My sister even asked what store I bought it at, she didn't believe that I had made it!

TishTang

posted:5/4/2006

Easy to make and very good. I would use less berries, maybe about 1 cup instead of 2 cups.

a cook

posted:4/28/2006

It was really really good, my family loved it!!!

crau1

posted:4/18/2006

I made this cheesecake for Easter this year and it went over great. I have about 20 people over and the pan was empty by the end of the day. Everyone commented on it. I would gladly make it again.

cgarlitz

posted:4/18/2006

I served this for Easter dinner. This family expects pies at Easter and is usually unhappy with anything else, but everyone absolutely loved this. I thought it was easy to make, as well. Great recipe, will definitely make again.