Blueberry Swirled Cheesecake

Rich creamy cheesecake swirled with bursting sweet blueberry jam and topped with more blueberries, this cheesecake is extremely easy to make starting with a buttery graham cracker crust. Perfect for any occasion, family get together or late night snack (no judgement) this cheesecake is sure to impress!!

DID YOU MAKE THIS BLUEBERRY SWIRLED CHEESECAKE? 

If you loved this blueberry swirled cheesecake recipe I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen.

Graham Cracker Crust

Ingredients

• 1 1/2 cups graham crackers
• 5 tbsp. unsalted butter
• 2 tbsp. granulated sugar

Cheesecake Filling

• 2 (8 oz) cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 eggs
• 2 tbsp. all-purpose flour
• 2 tsp. vanilla extract

Blueberry Jam

• 2 cups blueberries
• 1/3 cup granulated sugar
• 1 tbsp. lemon juice
• 2 tsp. corn starch

Directions

Starting with the graham cracker crust, in a food processor with a metal blade attachment, puree the graham crackers until they are fine and look like sand. Add in the sugar and melted butter and pulse just until combined. Pour into a 9-inch spring form pan. Press down into pan and about 2 inches up the sides. Place in the fridge from about 30 minutes to chill while you prepare the filling.

Preheat oven to 325.

In a stand mixer with a whisk attachment, add in the cream cheese and sugar. Mix until combined and smooth. Then add in the sour cream and the eggs one at a time. Mixing between each one. Then pour in the flour and vanilla. Making sure the scrape down the sides as you go. Pour into the chilled crust.

For the blueberry sauce, in a small sauce pan combine the blueberries, sugar, lemon juice and cornstarch. Place over medium heat and let cook for 5 minutes just until they get juicy and start to burst. Remove from heat and let cool for a couple minutes. Then use a fork to smash them down a little bit. Spoon little dollops over the top of the cheesecake and then use a knife to swirl throughout. Make sure not to over swirl. Place springform pan on a rimmed sheet pan and bake for 1 hour 15 minutes. It should be puffed and golden and still slightly jiggly in the center. Let cool for about 30 minutes and then place in the fridge to completely chill for at least 2 hours. When you’re ready to serve spoon a little blueberry sauce over each one and enjoy! Keep in an air tight container in the fridge for up to one week. Enjoy!