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 try 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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Blueberry Swirl Cheesecake

Yield: serves 12

Prep Time: 45 minutes

Total Time: 2 hours, 45 minutes plus overnight chilling

Print Recipe

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!

Ingredients:

Blueberry Sauce

  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon (15ml) warm water
  • 2 cups (380g) fresh or frozen blueberries1
  • 2 Tablespoons (25g) granulated sugar

Crust

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar

Filling

  • 24 ounces (675g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream (or yogurt), at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature

Directions:

  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. 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.
  3. Make the graham cracker crust: Click here for some handy graham cracker crust tips before you get started. 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 minutes. Allow to slightly cool as you prepare the filling.
  4. 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.
  5. 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.
  6. 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.
  7. Click here to read more about my cheesecake water bath.
  8. Bake for 50-60 minutes or until the center is almost set.2 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.
  9. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. If using frozen blueberries, do not thaw.
  2. 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

 

 

   

208 Responses to “Blueberry Swirl Cheesecake.”

  1. #
    121
    Danposted February 29, 2016 at 6:55 pm

    Hi Sally

    Just wondering – if i wanted to gift this to someone and didn’t want to give them the base of my springform tin, how would you suggest that I transfer it to a cake board?

    I’m skeptical about using parchment as I won’t be able to peel it off the base because I can’t exactly treat it like a cake and just turn it onto a plate. Sliding it off seems a bit daunting – the base of my pan isn’t so flat!! 

    Any advice appreciated 🙂
    thanks for your posts, love and trust your recipes!! 

    Reply

    • Sallyreplied on March 2nd, 2016 at 3:33 pm

      Hi Dan! How about lining the bottom and up the sides of the springform pan with parchment paper? Then after it has chilled, loosen and remove the sides of the springform pan and slowly pick up and transfer the entire cheesecake to a different plate.

      Reply

  2. #
    122
    VRKposted March 6, 2016 at 7:00 pm

    Hi Sally…I commented earlier saying that I made this cheesecake a few months ago and it was wonderful so thanks so much. I’d like to use your basic instructions again but this time, subbing in mango puree for the blueberry puree. Do you think it would work? Maybe garnishing with some toasted coconut? Thank you for your prompt reply. 

    Reply

    • Sallyreplied on March 7th, 2016 at 6:38 pm

      That would be SO good! And yes, would definitely work. The toasted coconut is the perfect finishing touch.

      Reply

  3. #
    123
    Tiffiniposted May 3, 2016 at 9:47 am

    I made this as a trial run for Mother’s Day and it came out so great! I want to make another cheesecake, but this time as a Biscoff cheesecake. I was thinking of doing a Biscoff cookie crust, and then mixing in a small amount of Biscoff spread into the batter and/or melting Biscoff spread and then swirling it through, like the blueberry sauce above. (And then topping with Biscoff cookies!) Would you suggest I keep the other ingredients the same- sugar, sour cream, etc.? I was thinking 1/4 cup to mix into the batter, and 3/4 cup to swirl on top? Should I keep everything else the same? Thank you!!

    Reply

    • Sallyreplied on May 3rd, 2016 at 1:16 pm

      Hi Tiffani! I have the solution for you– use this peanut butter cheesecake recipe and swap in biscoff spread for the peanut butter. And leave out the Butterfingers of course 🙂 (or not!!) The two recipes are pretty similar. I think you’ll love it with Biscoff! Also– you can swirl another 1/4 cup on top of the cheesecake batter before baking.

      Reply

      • Tiffinireplied on May 3rd, 2016 at 1:52 pm

        Great idea! Thank you! I’ll let you know how it turns out 🙂

  4. #
    124
    Anaposted May 3, 2016 at 1:49 pm

    Hi dear! What type of yougurt do you use here? Natural? I can`t find sour cream where I live and will have to use this substitute. Does it affect the taste/texture somehow? Thanks!

    Reply

    • Sallyreplied on May 3rd, 2016 at 4:15 pm

      Any plain yogurt will do. I would avoid nonfat yogurt though. Low fat or full fat would be best.

      Reply

  5. #
    125
    Shimposted May 8, 2016 at 4:22 am

    Hi Ms. Sally! I made this recipe for a friend for mother’s day celebration. I followed all the instructions given in your recipe but after baking, the filling browned a little. Would that affect the taste and quality of the cheesecake? Thanks!

    Reply

    • Sallyreplied on May 9th, 2016 at 7:18 am

      Shouldn’t at all– did your friend taste it yet? What a wonderful homemade gift!

      Reply

  6. #
    126
    Arikaposted May 16, 2016 at 1:37 am

    Hello Sally! My mother really loves cheesecake, especially lemon raspberry, so I was thinking I’d switch out the blueberries for raspberries and try and make the cheesecake more lemony. I was thinking lemon juice, lemon zest, or lemon extract; any idea on which would be best and how much I should use?
    Thank you so much, none of your recipes have failed me yet!

    Reply

    • Sallyreplied on May 16th, 2016 at 7:39 pm

      Your creation sounds amazing. I’d use about 1 Tablespoon of zest and 1/4 cup of fresh lemon juice. No need for extract.

      Reply

      • Arikareplied on May 17th, 2016 at 12:32 am

        Lovely, thank you so much!!

  7. #
    127
    terriposted June 19, 2016 at 6:16 pm

    My daughter and I made this last night for my husband for Father’s day. IT IS WONDERFUL! we added a bit more blueberry sauce to the top since we had tons of them from picking the night before. This will be my go to cheesecake, super easy, creamy, and delish! Thanks

    Reply

  8. #
    128
    Biancaposted June 25, 2016 at 5:35 am

    Hi Sally!! I made this cheesecake for Mother’s Day a while back, and it was delicious! I usually have terrible luck with cheesecakes, but this one turned out amazing. I wanted to make it again, but this time adapt it to be a lemon blueberry cheesecake- how would you suggest adding in the lemon flavour? Thanks so much for the great recipe!! 

    Reply

    • Sallyreplied on June 25th, 2016 at 9:27 am

      Hi Bianca! I’d beat in about 1 Tablespoon of zest and 1/4 cup of fresh lemon juice. 🙂

      Reply

  9. #
    129
    Fytoullaposted July 1, 2016 at 7:03 am

    Hello Sally,

    I am going to use 900 g of cream cheese,shall i put an extra egg ?

    Thank you!

    Fytoulla 

    Reply

  10. #
    130
    Melposted July 17, 2016 at 4:02 pm

    Hi, I’m new to your website but i fell in love with this recipe, but i dont have sour cream nor pain yogurt at my hands, and I want to bake this cheescake for my family.

    Can I use any other thing for a substitue?
    please reply!
    now a fan-
    sincerely,
    Mel

    Reply

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