Description
A creamy cheesecake with a blueberry swirl topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup blueberry preserves
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, then mix in sour cream.
- Pour the cream cheese mixture over the crust. Drop spoonfuls of blueberry preserves on top and swirl with a knife.
- Bake for 55-60 minutes or until the center is set. Cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
Use fresh blueberries for a more vibrant swirl if preserves are not available. Chill thoroughly for best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g