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Blueberry Swirl Cheesecake

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Title: Blueberry Swirl Cheesecake
Yield: 8 Servings
Categories: Cheesecakes, Fruits

Ingredients:

1 1/2 c Graham cracker crumbs
1 c Sugar
3 tb Sugar
3 Eggs
1/4 c Butter; melted
1 ts Vanilla
2 tb Butter; melted
1 cn Blueberry Pie Filling
24 oz Cheese, Cream; soft


Combine first 3 ingredients, mixing well. Press into bottom and up sides of
9 in. spring form pan; set aside. Beat cream cheese with electric mixer
until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs,
one at a time, beating well after each addition. Add 1 tsp of vanilla and
finish beating. Pour half of the batter into the prepared pan. Spoon the
pie filling on top of the batter in a ring pattern about halfway from the
edge of the cake. Be careful not to spoon too much filling. I used half the
can and reserved the rest for topping the individual slices. Bake at 375
deg for 30 minutes. Let cool to room temperature on a wire rack;
refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool
with the oven being careful not to let cake burn.
Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 14:26:51 PST

From: minnie@juno.com (Louise M McCartney)

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