This Blueberry Swirl Cheesecake is easy to make and perfect for a group! It has a buttery graham cracker crust, creamy filling and sweet blueberry swirl topping! Enjoy year-round with frozen or fresh berries!
- 2 1/2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2 1/2 cups (319g) fresh or frozen blueberries
- 1/4 cup (52g) sugar
- 1 1/2 cups (201g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 6 tbsp butter, melted
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
- To start, make the blueberry sauce for the swirl. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
- Combine the blueberries and sugar in a medium to large saucepan and heat over medium heat, stirring continuously for about 5 minutes as the juices release. As the blueberries get hot and start to pop, smash them to help release the juices.
- Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the blueberries as they cook. The mixture should bubble a little bit and just start to thicken.
- Puree the blueberry mixture in a food processor and then strain the puree. Set puree aside to cool.
- Preheat oven to 325°F (163°C). Grease a 9×13 inch pan.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, mix the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the batter into the pan with the crust and spread evenly.
- Add drops of blueberry sauce around the top of the filling and swirl with a knife or toothpick. I recommend smaller drops of the sauce all over the cheesecake, rather than a few big drops, so that the sauce is swirled more evenly around the cheesecake.
- Bake the cheesecake for 40-45 minutes. The cheesecake should be set, but still jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes.
- Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
- Set on the counter to cool for about an hour, then put the cheesecake in the fridge to cool completely, 3-4 hours.
Keywords: easy blueberry cheesecake recipe, cheesecake bars, easy cheesecake recipe