Blueberry-Swirl OREO Cheesecake

Not rated
  • 30 min prep
  • 6 hr total
  • Makes 24 servings.


Blueberry-Swirl OREO Cheesecake Recipe

Ingredients

  • 1/2 cup blueberries
  • 1/2 cup plus 2 Tbsp. sugar, divided
  • 1 tsp. lemon zest
  • 22 OREO Cookies, finely crushed
  • 3 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sour cream
  • 2 eggs

Instructions

  • Bring  blueberries and 2 Tbsp. sugar to boil in small saucepan on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in lemon zest; cool completely.
  • Heat  oven to 325°F.
  • Combine  cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
  • Beat  cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; beat 1 to 2 min. or until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with spoonfuls of blueberry mixture; swirl gently with knife.
  • Bake  30 min. or until center is almost set. Cool completely.
  • Refrigerate  4 hours.

Recipe Tips

NoteThis delicious cheesecake can be refrigerated up to 2 days before serving.

SubstitutePrepare using orange zest.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 170 
    • Total fat 11 g
    • Saturated fat 6 g
    • Cholesterol 40 mg
    • Sodium 125 mg
    • Carbohydrate 14 g
    • Dietary fiber 0 g
    • Total sugars 11 g
    •     Includes added sugars 9 g
    • Protein 2 g
    • Vitamin A 10 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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