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PHILLY Blueberry Swirl Cheesecake

PHILLY Blueberry Swirl Cheesecake is rated 4.625 out of 5 by 64.
Prep Time
15
min.
Total Time
5
hr.
30
min.
Servings

16 servings

You can use fresh or frozen blueberries to make these creamy swirled cheesecake bars. Either way, you should prepare for compliments!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
  • Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Size Wise

Enjoy a serving of this delicious cheesecake 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 as directed.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 26g
Saturated fat 15g
Cholesterol 140mg
Sodium 290mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 20g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was very easy, and turned out excellent. 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.
Date published: 2006-06-14
Rated 5 out of 5 by from This recipe was delicious. 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 squares. I also substituted the blueberries for frozen raspberries. IT WAS DELICIOUS!!! I had a girl ask me to make her two for her wedding as the groom's cake! So yummy!
Date published: 2012-02-07
Rated 5 out of 5 by from I absolutely love this recipe. I absolutely love this recipe. I will never make a cheesecake again without adding sour cream. It just turns out so creamy with it. The very first time I made it, we ate the whole thing before it even had a chance to cool! I did tweak a few things though. I doubled up on the crust and added about half of the blueberries. I didn't want to overdose on them and it came out amazing that way. Cheesecake factory has some competition with this one. Do not make this if you are going to be in the house alone with it-you WILL eat the entire thing.
Date published: 2006-12-23
Rated 5 out of 5 by from I halved this recipe and made it in a round springform pan, 8 inch size I believe. I halved this recipe and made it in a round springform pan, 8 inch size I believe. I also used one regular and one reduced fat cream cheese and nonfat yogurt instead of sour cream. It was great and did not last long! This recipe is great because you can adjust the fat content of the cream cheese and sour cream to achieve the richness of the dessert you like. I don't like cheese cake that is too rich.
Date published: 2008-02-03
Rated 4 out of 5 by from I made this recipe for Easter Dessert and it turned out really well with the exception that you... I made this recipe for Easter Dessert and it turned out really well with the exception that you could not transfer from the baking pan to a nice presentation peice. I don't understand why the recipe did not call for a springform pan. The springform pan would have made for a better presentation in serving the dessert. I will make this recipe again but in a springform pan.
Date published: 2006-04-17
Rated 5 out of 5 by from I was very pleased with the crust, a lot of flavor. I was very pleased with the crust, a lot of flavor. I used the canned blueberry pie filling. After taking it to work, about 5 people have asked for the recipe! Had lots of compliments. I will make this again, for sure. I always thought making cheesecake was difficult, but this recipe was easy. Loved it!
Date published: 2007-12-12
Rated 4 out of 5 by from I made this for Easter and everyone loved it. 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!
Date published: 2006-05-05
Rated 4 out of 5 by from Easy recipe, easy to make, but confusing. Easy recipe, easy to make, but confusing. One package of cream cheese said to add flour, but listed none. But another box didnt have flour to add, so I had to look up the recipe on line to make sure exactly what went into it. But it was a wonderful cheese cake.
Date published: 2006-04-05
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