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Blueberry Swirl Cheesecake Recipe


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     Blueberry Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   8

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 Tbsp. blueberry preserves
frozen or fresh blueberries
Cool whip whipped topping
For the crust-
61/2 ounces graham crackers (12 crackers) finely ground (11/2 cups)
21/2 ounces (5 tbsp) unsalted butter (melted)
1/4 cup sugar
1/8 tsp salt
or use 1 ready-to-use graham cracker crumb crust (6 oz.)

For the crust- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack. Makes one 9-inch pie crust.
Filling- Heat oven to 350F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour into crust. Dot top of batter with preserves; swirl gently with knife. Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Glaze the cheesecake with blueberry preserves heated on the stove or microwave. Serve topped with COOL WHIP and blueberries.
Serving Suggestions
Serve topped with COOL WHIP and blueberries.

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