Blueberry Swirl Cheesecake.

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust! sallysbakingaddiction.com

Hello, gorgeous.

If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake. Or apple pie. With a never-ending supply of peanut butter on the side. But definitely cheesecake, too.

This is why I have a dessert blog.

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. Dangerous, I tell ya!

The best (most dangerous?) part: you can easily use frozen blueberries in this cheesecake recipe– making this a fruity dessert you can enjoy year round.

Don’t be intimidated by cheesecake. That sounds hilarious when you say it out loud, but seriously! I know making a cheesecake sounds tricky, but it really is not. As long as you read through the directions ahead of time – you can handle it.

Blueberry Swirl Cheesecake

I know what you’re thinking – why is my springform pan wrapped in aluminum foil?! Make sure you read my post about how to avoid cheesecake cracks

This blueberry swirl cheesecake sits on my favorite graham cracker crust. It’s buttery, soft, and crunchy at the same time. Plus, it’s extra thick and the perfect compliment to the tangy cheesecake. Don’t forget to pre-bake the crust as the recipe instructs below – otherwise your crust will be crumbly and not really stick together.

The cheesecake filling is my favorite base for cheesecake – the same recipe I use to make my Cookies ‘n Cream Cheesecake on page 74 in my cookbook. Have you tried it yet? If so, then you know why it’s my go-to. Creamy, thick, and melt-in-your-mouth fantastic.

Cream cheese, sugar, vanilla, eggs, and sour cream. Full fat everything for the best taste and texture – my cheesecake is definitely not diet food.

(For lighter cheesecake options, make this or this.)

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

Make sure you plan ahead because this cheesecake has a few stages. First, it takes awhile to bake through. Second, it must sit in the oven after baking as the oven cools down – this is another trick to avoid cheesecake cracks. Then, once the cheesecake is room temperature, you must chill it. Because of all these steps, this is a great recipe to begin the night before; that’s exactly what I did before I brought it to a family dinner.

I used leftover blueberry sauce from the swirl to spoon on top of the cheesecake. I could drink this sweet blueberry sauce with a straw. Maybe throw some whipped cream on top of the slices too. Why not?!

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust! sallysbakingaddiction.com

Get your cream cheese (and stretchy pants…) ready ’cause this is one indulgent dessert you have to try. You are welcome. ;)

 

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Blueberry Swirl Cheesecake

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. Your guests will beg for seconds!

Yield 1 cheesecake, serves 12

Prep Time: 45 minutes

Total Time: 2 hours, 45 minutes plus overnight chilling

Ingredients:

Blueberry Sauce

  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon warm water
  • 2  cups fresh or frozen blueberries*
  • 2 Tablespoons granulated sugar

Crust

  • 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
  • 6 Tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar

Filling

  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream (or yogurt)
  • 2 teaspoons vanilla extract
  • 3 large eggs

Directions:

Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.

Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.

Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.

Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

Click here to read more about my cheesecake water bath.

Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired.

Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.

*If using frozen blueberries, do not thaw.

*Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Give my Raspberry Cheesecake Brownies a try next!

Raspberry Cheesecake Brownies by sallysbakingaddiction.com-2

 

Or my Lemon Blueberry Cheesecake Bars.

Creamy Lemon Blueberry Cheesecake Bars. So simple to make! sallysbakingaddiction.com

 

See more cheesecake recipes.

The BEST Blueberry Cheesecake

 

 

 

   

121 Responses to “Blueberry Swirl Cheesecake.”

  1. #
    61
    Alex Bareposted June 26, 2014 at 3:02 pm

    Hi Sally….
    The game was okay. Both teams are in the next round…! All we wanted…
    The cake is soooooo awesome. I have to sagy it is the best cheesecake I had in quite a while. Thank you again for sharing all yours ideas.
    If you are in the Hamburg area in Germany let me know. I take you to my favorite cafes and bake something for you…!!! ;-)

    Reply

  2. #
    62
    Diana McLeanposted June 26, 2014 at 9:28 pm

    Made this cheesecake last night -followed all the directions and it still cracked after I losened the pan tonight but that’s ok -it was stil delicious . I will have to practice making the swirls -yours are perfect ! My daughter was over for dinner and I got your cookbook out -she ohhhed and ahhed so loud! She’s going to mske the cake batter cookies that I am now famous for -but I always give you credit :-)

    Reply

  3. #
    63
    Sharlynn Ngposted June 27, 2014 at 12:47 am

    Omg, this looks amazing, need to bake it soon! Along with cinnamon rolls!

    Reply

  4. #
    64
    Julie @ This Gal Cooksposted June 29, 2014 at 8:26 pm

    This is one beautiful cheesecake, Sally! I usually only make full size cheesecakes around the holidays so I can share them with family. And the cheesecake I make is pumpkin. I might have to change that up this year and try this one. Looks so good and I know my family will love it. Pinned. Have a great week, Sally!

    Reply

    • Sallyreplied on June 30th, 2014 at 12:43 pm

      I love pumpkin cheesecake Julie – I have to make it this fall! Hope you have a great week too!

      Reply

  5. #
    65
    Lisa S.posted July 1, 2014 at 5:56 pm

    Thanks so much for the recipe and tips! It turned out perfectly! My first ‘no crack’ cheesecake. ; )

    Can’t wait to try more of your recipes, Sally.

    Reply

    • Sallyreplied on July 1st, 2014 at 6:26 pm

      Congrats Lisa! I’m so happy my recipe and tips were helpful for ya.

      Reply

  6. #
    66
    Janineposted July 2, 2014 at 3:33 pm

    This looks delicious. I would like to make it for my friend’s bridal shower. Would it freeze ok?

    Reply

    • Sallyreplied on July 2nd, 2014 at 3:35 pm

      Definitely! I’d say up to 1 month, covered tightly. Thaw overnight in the refrigerator.

      Reply

  7. #
    67
    Amy @ Amy's Healthy Bakingposted July 5, 2014 at 4:58 pm

    Oh Sally, those gorgeous purple-y swirls on top just melted my heart! (Purple is my favorite color. ;) ) I bet everyone at your family gathering was really tempted to skip the dinner and just dive straight into the dessert. I know that’s what I would’ve done — your desserts always look so perfect and divine!

    Reply

  8. #
    68
    Patposted July 8, 2014 at 11:36 am

    Hi Sally,

    Thank you so much for your recipe. Me and my little one love it. But I have a questions ;

    – how can I keep the crust crispy ? as I think it absorbs the moist from the cheese. Or this is normal.

    – I also found melted butter on the edge of the pan. Do I did something wrong ?

    Thank you again.

    Reply

    • Sallyreplied on July 9th, 2014 at 7:28 am

      Hi Pat! You can try to reduce the butter in the crust. Maybe go for 4 Tablespoons next time.

      Reply

  9. #
    69
    Karaposted July 21, 2014 at 11:36 pm

    I just made this cheesecake today, and it was FANTASTIC!! I read all of your instructions and tips ahead of time, and it really paid off! It came out perfectly! Thanks again for all of your detailed instructions. They are the reason I’m 3 for 3 with your recipes (and counting)! :)

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:38 pm

      Thanks Kara! And that’s my #1 tip for baking – read the directions in full before beginning!

      Reply

  10. #
    70
    Micheleposted July 30, 2014 at 9:04 pm

    This was the best cheesecake I’ve ever made!! Thank you so much for sharing the recipe! This will definitely be my go to cheesecake recipe from now on!

    Reply

  11. #
    71
    Rosieposted September 1, 2014 at 5:30 pm

    Absolutely beautiful recipe Sally! My family couldn’t get over how light and flavoursome the filling was, with a lovely buttery biscuit base, and that SAUCE! They all wanted more blueberry sauce, so I will double the amount next time (even though honestly the recipe yields more than enough – we must just be sauce fiends).
    Such wonderful and clear instructions as well, thank you so much for all your recipes, they never fail to wow.
    I blogged your recipe with a link to here, hope that’s ok :) Rosie

    Reply

  12. #
    72
    Marlaposted September 4, 2014 at 3:59 pm

    My brother asked for a blueberry cheesecake for his birthday and I came across this recipe. It was so easy to make and was so so good! Everyone loved it. Will definitely be making this one again!

    Reply

  13. #
    73
    Katherineposted September 20, 2014 at 7:33 pm

    Can the sauce be made with different fruit, such as strawberries?

    Reply

    • Sallyreplied on September 22nd, 2014 at 7:11 pm

      Definitely!

      Reply

  14. #
    74
    Katieposted October 11, 2014 at 1:46 pm

    Hi, I just made this and is in the oven now, but is just realized I used 4-8 oz. packages of cream cheese instead of 3. Will my cheesecake be ruined?

    Reply

    • Sallyreplied on October 12th, 2014 at 6:39 pm

      Hi Katie, your bake time may be slightly longer. And the cake may have an extra thick texture because of the extra cream cheese.

      Reply

  15. #
    75
    Eleanorposted November 10, 2014 at 3:14 am

    Hi Sally, I have not seen any Graham crackers here in Geneva, is there any alternative that i can use for the cheesecake? Please inform. I would really appreciate hearing from you very soon. Thank you very much. Have a great day!

    Reply

  16. #
    76
    Tabithaposted November 12, 2014 at 6:11 pm

    I was wondering with a blueberry or raspberry cheesecake that including the swirl part of it that can you add the fruit mixture to the cheesecake mixture so it’s got a fruit taste through the whole cheesecake

    Reply

  17. #
    77
    Tina @ Tina's Chic Cornerposted November 22, 2014 at 9:48 am

    Sally, this is the best cheesecake in the world! I made it with Nutella and I’m simply in love. :)

    This will forever be my go-to recipe now. Thanks so much for sharing!

    I blogged about it yesterday:
    http://tinaschic.com/2014/11/chocolate-hazelnut-cheesecake/

    I’ve made many of your recipes and they never disappoint!! Have a great weekend. :)

    Reply

  18. #
    78
    Angelaposted November 22, 2014 at 11:55 am

    i didn’t see what size pan to use… 9 inch springform pan?

    Reply

  19. #
    79
    Nancyposted December 3, 2014 at 10:56 pm

    This cheesecake is the best thing I’ve ever put in my mouth. Cheesecake had always been my favorite dessert but I was always so intimidated to make my own because recipes make it seem so daunting. Your recipes are always a success for me, so I thought I would make your cheesecake. Best. Decision. Ever. And that’s saying a lot considering I’m always making your chewy chocolate chip cookies and cake batter chocolate chip cookies and everyone knows how wonderful those recipes are. Thank you for making a cheesecake recipe that’s easy to follow AND delicious! Since I love your recipes, I wanted to ask you a question: do you have any advice for Oreo cheesecakes???

    Reply

    • Sallyreplied on December 4th, 2014 at 3:40 pm

      Hi Nancy! I’m so glad you love my recipes so much. And this cheesecake especially. I love it too. I do have a recipe for Oreo Cheesecake, it is in my cookbook if you have a copy. It’s pretty similar to this one. It has chopped Oreos inside the batter.

      Reply

      • Nancyreplied on December 5th, 2014 at 3:38 pm

        Thanks Sally! I know my sister bought me your book for Christmas… But I don’t think I can wait that long! It never hurts to have 2 copies, right?

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