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PHILLY Blueberry Swirl Cheesecake

PHILLY Blueberry Swirl Cheesecake recipe
photo by:kraft
You can use fresh or frozen blueberries to make these creamy swirled cheesecake bars. Either way, you should prepare for compliments!
time
prep:
15 min
total:
5 hr 30 min
servings
total:
16 servings
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What You Need

1
cup  graham cracker crumbs
1
cup  plus 3 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
tsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
2
cups  fresh or thawed frozen blueberries

Make It

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.

Kraft Kitchens Tips

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.
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