Blueberry Cheesecake

Oh cheesecake is so delicious yet I’ve never made it before. Well, I think I made a no bake cheesecake many years ago. But I’ve always wanted to bake one. I don’t have a springform pan so when Remy found this Kraft recipe in a magazine I bookmarked it so I could add it to my meal plan that week. The recipe was for a 9×13 pan but I didn’t want that much, so I halved it and it stuck around our house long enough!

Ingredients

1/2 cup Graham Cracker Crumbs

1/2 cup  plus 1 1/2 Tbsp. sugar, divided

1 1/2 Tbsp. butter or margarine, melted

2 pkg.  (8 oz. each) Cream Cheese, softened

1 tsp. vanilla

1/2 cup  Sour Cream

1 egg

1 cup  fresh or thawed frozen blueberries (or any berry would be good!)

Directions

PREHEAT oven to 325°F. Mix crumbs, 1 1/2 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 9×9-inch baking pan. Bake 10 min.

BEAT cream cheese, remaining 1/2 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs beating on low speed just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Fresh outta the oven, look at those swirls!