Blueberry Swirl Cheesecake

Adapted from Birds Eye Foods, Inc.

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cup margarine, softened
  • 3 tbsps granulated sugar
  • Filling:
  • 16 ozs fat-free cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 whole eggs
  • 2/3 cup blueberry pie filling
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Preheat oven to 375. To prepare filling, combine cream cheese, sugar, vanilla extract, and eggs. Spread over crust. Spoon blueberry pie filling on top; cutting through both layers with a knife several times for the swirled effect. Bake for 40 minutes. Serve with remaining blueberry pie filling.
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Posted: 8/25/1997
Rated by 4 users (3.75)
WW Points* : 3.81
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 184
Calories from Fat 40 (22%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 31g 10%
Sodium 334mg 14%
Potassium 12mg 4%
Total Carbohydrate17g 6%
Dietary Fiber 1g 4%
Sugars 18g
Protein 7g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.