Blueberry Swirl Cheesecake
A delicious and creamy cheesecake with a blueberry swirl.
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Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cup Melted butter
Filling
- 24 oz Cream cheese softened
- 1 cup Sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Blueberry preserves
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
Pour filling over crust. Drop blueberry preserves by spoonfuls and swirl with a knife.
Bake for 60 minutes. Let cool, then refrigerate for at least 4 hours before serving.
Calories: 450kcal | Carbohydrates: 40g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 350mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg