Description
Creamy blueberry swirl cheesecake with a buttery graham cracker crust and rich vanilla filling. This chilled dessert is smooth, fruity, and perfect for holidays, parties, or weekend baking.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 1/4 cups granulated sugar, divided
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F and grease a 9 inch springform pan.
- Combine graham cracker crumbs and melted butter. Press into the bottom of the pan.
- In a saucepan, cook blueberries, 1/4 cup sugar, lemon juice, and cornstarch until thickened. Let cool slightly.
- Beat cream cheese until smooth. Add remaining sugar, sour cream, and vanilla extract.
- Add eggs one at a time, mixing gently after each addition.
- Pour filling over crust. Spoon blueberry mixture on top and swirl with a knife.
- Bake for 55 minutes until edges are set and center slightly jiggles.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
- Refrigerate for at least 5 hours or overnight before slicing and serving.
Notes
- Use room temperature ingredients for the smoothest filling.
- Chill overnight for best flavor and texture.
- Wipe the knife clean between slices for neat presentation.
- Frozen blueberries can be used if fresh are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: blueberry cheesecake, cheesecake recipe, blueberry swirl dessert, baked cheesecake, creamy cheesecake