BLUEBERRY SWIRL CHEESECAKE

Blueberry Swirl Cheesecake image

In Lyons, Georgia, Suzanne McKinley relies on convenient canned blueberry pie filling and a prepared graham cracker crust to assemble this pretty pie. Slices are delightful when draped with extra pie filling.

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 graham cracker crust (9 inches)
1 can (21 ounces) blueberry pie filling, divided

Steps:

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.

Nutrition Facts : Calories 349 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 240mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.