All Recipes

PHILLY Blueberry Swirl Cheesecake

Prep

0-15 mins

Total

5 HRS 30 MIN

Servings

16 Servings

Ingredients

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

sour cream

4 

eggs

2 cups

fresh or thawed frozen blueberries

Instructions

Step 1

Heat oven to 325°F.

Step 2

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.

Step 3

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

Step 4

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.

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