Blueberry Swirl Cheesecake

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

slice of blueberry swirl cheesecake on a blue floral plate

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.

blueberry swirl cheesecake

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.

2 images of graham cracker crust in a springform pan and blueberry swirl cheesecake in a springform pan before baking

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.

slice of blueberry swirl cheesecake on a white plate with a fork

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?!

2 images of blueberry swirl cheesecake

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slice of blueberry swirl cheesecake on a white plate with a fork

Blueberry Swirl Cheesecake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours, 45 minutes plus overnight chilling
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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 blueberries*
  • 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 pure vanilla extract
  • 3 large eggs, at room temperature

Instructions

  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, 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.* 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.

Notes

  1. Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
  2. Blueberries: If using frozen blueberries, do not thaw.
  3. 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.

Keywords: blueberry swirl cheesecake, blueberry cheesecake

169 Comments

  1. Water leaked in around the cake. Is there a way to save the crust?

  2. The crust and cheesecake are both baked at the same temp of 350?

    1. Lexi @ Sally's Baking Addiction says:

      Correct!

  3. Can this whole cheesecake be made into minis and what would be the baking time ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Chelsea, for a mini version, we’d recommend following our mini cheesecakes recipe. You can take the blueberry sauce from here and add it to the mini cheesecakes as you would a large cheesecake. Enjoy!

  4. This is so delicious my family loves it, the first three times was without fail. Now it won’t set up right. What could I be doing wrong? I don’t want to give up on it because it’s the most amazing cheesecake EVER!!!

  5. So fantastic. This site has become my go to when looking for recipes. I feel like the extra tips about blending for 3 min, putting the tin foil around the pan, and baking it on a tray or roasting pan with the water really makes a difference.

  6. Erika Rivas says:

    If I wanted to not do the water bath, because I don’t have a roasting pan, could I follow all the rest of the instructions (as far as cooking time and temp) and expect it to come out good but just cracked?

    1. Trina @ Sally's Baking Addiction says:

      Hi Erika! Some readers have baked cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven.

      1. Thank you so much! I will give that a try 🙂

  7. Hi Sally,

    Can you explain what it means to “adjust oven rack to the lower third position”? If I have my oven rack placed in the very middle should I just move the rack down 1 position and that’s it? I may be overthinking it but I’m confused on if its 3rd from the top or 3rd from the bottom. So I think the simplest way to put it is, if I already have my oven rack set to the middle do I just lower it by 1 position?

    Thank you!

    Erika

    1. Trina @ Sally's Baking Addiction says:

      Hi Erika! Yes, moving the oven rack down a level would likely be the correct spot. Happy baking!

  8. Cherisa Kline says:

    In the note section you mention if using frozen berries don’t thaw. Won’t they thaw when you cook them? I’m confused lol

  9. Zahra Fatima says:

    Hi sally,
    Could you please tell me what would be the changes in the measurements of everything if I were to make it to serve to 6 people?
    Thank you!

  10. If I don’t use all the blueberry sauce, how long will it stay good in the fridge?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Yasmine, the blueberry sauce should stay well in the fridge for a few days.

  11. This seems to be taking way way longer to cook than the recipe indicates. I have confirmed that my temp is at 350F with my infrared thermometer, and I have the foil-wrapped springform pan in a pan of water (boiling when added at the beginning of the bake). At 50 minutes, almost the entire top of the cheesecake was still wobbly. I keep checking every 8 minutes, and at 1h22m most of the top is still wobbly and the outsides are JUST starting to puff up, take on a little color, and get more solid. Any ideas why this might be? (Baking while I type this, haha)

    1. Trina @ Sally's Baking Addiction says:

      Hi David! What kind of cream cheese did you use? Make sure you are using full fat block cream cheese, not cream cheese spread sold in a tub. Were your ingredients room temperature prior to beginning the recipe? In the future, you can also try lowering the position of the rack you’re baking your cheesecake on in the oven. Hope these tips help!

      1. Thanks for the reply! Yes, I got the big ol’ block of full fat cream cheese from Costco. The ingredients had been sitting out for several hours but it is possible that some of them, especially the cream cheese, were still a tad cool. It was also a cool morning. But I really didn’t think that any low temperatures would persist through the mixing process! I have since taken it out of the oven, and it took on some color but no so much that it is not appealing… will see how it comes out!

  12. Sharon Kate Toledo says:

    I have made alot of times and my friends loves it… we love you recipe. Thank you so much. God bless you

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