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Contest-Winning Blueberry Swirl Cheesecake

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
  • Total Time
    Prep: 40 min. Bake: 40 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, lightly beaten

Directions

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
  • For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl.
  • Return pan to baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Test Kitchen Tips
  • Get more tips for how to make cheesecake with our ultimate guide.
  • Nutrition Facts
    1 slice: 424 calories, 28g fat (16g saturated fat), 129mg cholesterol, 262mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 7g protein.
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    Reviews

    Click stars to rate
    Average Rating:
    • Ashley
      Sep 9, 2020

      I haven’t made a cheesecake in a long time so I was pretty worried how it would turn out. It ended up fantastic! Followed the recipe exactly.

    • Danielle
      Aug 13, 2020

      The timing was WAY off for me. After the suggested 40-45 mins the center was completely wet and jiggly. I cooked it an EXTRA 45 mins (checked it every 10 mins) and wrapped the edges in foil because they were getting too dark. By the time the center was set the rest of the cake was way too dark and it looked horrible.

    • H
      Aug 12, 2020

      I made this recipe using wild Montana huckleberries and it turned out beautifully. I have a large spring form pan and the batter filled it to make a beautiful deep cheesecake. The center of the cake should jiggle a bit when done because it continues to cook out of the oven. I used a water bath to encourage even baking and set the oven to 325 degrees as recommended by most cheesecake recipes. Velvety and beautiful. I wish I could include a pic.

    • Madelyn
      Apr 12, 2020

      Came out amazing! I cooked it around 50 mins and put the entire blueberry topping on before baking, which was a good move :) I also used a regular glass pie pan, so if you dont have a springform pan you should be ok!

    • Roger
      Feb 17, 2020

      Turned out great best cheesecake ever

    • Heidi
      Dec 8, 2019

      I thought this recipe was great! Not sure what pan sizes you are using, but it fit mine just fine. As for cracking cook it in water then, if it bothers you....... excellent taste and very easy to make!

    • Christina
      Sep 25, 2019

      I’m not sure what happened. There seemed to be enough filling for two cheesecakes. It barely fit into my spring form. We’re 1 hr and 25 minutes into baking and the whole thing is still jiggly. I don’t know where I went wrong....

    • Telma
      May 30, 2019

      Made 2 cheesecakes following this recipe. The outer cheesecake cooked faster than the middle. It took around 1 hour to bake at 350 F. I wonder if this recipe should been baked in bano maria. Cheesecakes cracked every where. Not impressed.

    • Felicia
      May 2, 2019

      Would frozen blueberries be ok for the topping and swirl?

    • Lisa
      Mar 22, 2019

      Great recipe! Thanks for sharing!