SWIRLED BLUEBERRY CHEESECAKE

Swirled Blueberry Cheesecake image

My wife, Gail, and I host an annual cheesecake party. For the event's 10th anniversary, we prepared 10 family favorites, including this fruity creation.-Scott Fox, Fergus Falls, Minnesota

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon water
1-1/2 teaspoons cornstarch
CRUST:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 eggs, lightly beaten
1/4 cup lemon juice

Steps:

In a food processor, process the blueberries, sugar, water and cornstarch until blended. Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 1/3 cup for filling. Refrigerate remaining sauce for topping., Combine crust ingredients. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and milk until smooth; beat in lemon juice. Add eggs; beat on low speed just until combined. Pour half of the filling over crust; top with half of the reserved blueberry mixture. Repeat layers. Cut through filling with a knife to swirl. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with blueberry sauce.

Nutrition Facts : Calories 309 calories, Fat 17g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 218mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.