Description

A rich and creamy Blueberry Swirl Cheesecake with a graham cracker crust and a deliciously sweet blueberry swirl. Perfect for special occasions or as an indulgent treat!

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Blueberry Swirl:

1 cup fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, to thicken)

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

½ cup sour cream

½ cup heavy cream

Instructions

Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
For the blueberry swirl, combine blueberries, sugar, and lemon juice in a small saucepan. Simmer for 5-7 minutes until the blueberries soften. Optionally, thicken with cornstarch and set aside to cool.
For the cheesecake filling, beat the cream cheese until smooth. Add sugar and vanilla, then beat in eggs one at a time. Mix in sour cream and heavy cream.
Pour half of the cheesecake filling into the cooled crust. Drop spoonfuls of the blueberry mixture on top and swirl with a spatula. Repeat with remaining filling and swirl.
Bake for 55-65 minutes, until edges are set but center is still slightly jiggly. Let it cool in the oven for 1 hour, then transfer to the refrigerator.
Chill for at least 4 hours, preferably overnight, before serving.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert