Serves: 8
Total Calories: 295
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.
2. Place crust on baking sheet. Spread cream cheese mixture in crust. Spoon 2/3 cup pie filling in dollops on top. Use knife or narrow spatula to gently swirl pie filling into cream cheese mixture.
3. Bake on baking sheet at 325°F about 30 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
4. Serve topped with remaining pie filling. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Blueberry Swirl Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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