Blueberry-Swirl OREO Cheesecake

Time
00h 00
Makes
23 Servings

Ingredients

  • 0.5 cup blueberries
  • 0.5 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
  • 0.5 cup sour cream
  • 2 eggs

Putting it together

  1. 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.
  2. Heat oven to 325ºF.
  3. Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
  4. 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.
  5. Bake 30 min. or until center is almost set. Cool completely.
  6. Refrigerate 4 hours.
  7. TIPS & TRICKS
  8. Note: This delicious cheesecake can be refrigerated up to 2 days before serving.
  9. Substitute: Prepare using orange zest.
  10. NUTRITION INFORMATION: Makes 24 servings. | Nutrition per serving: Calories170 | Total fat11 g | Saturated fat6 g | Cholesterol40 mg | Sodium125 mg | Carbohydrate14 g | Dietary fiber0 g | Total sugars11 g - Includes added sugars9 g | Protein2 g | Vitamin A10 %DV | Vitamin C0 %DV | Vitamin D0 %DV | Calcium2 %DV | Iron2 %DV | Potassium2 %DV
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