Blueberry-Swirl OREO Cheesecake
Time6h
Makes24 servings
Ingredients
- 0.5 cup blueberries
- 0.5 cup sugar, plus 2 Tbsp., divided
- 1 tsp. lemon zest
- 22 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 2 pkg. brick cream cheese, (8 oz. each), 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 325°F.
- 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.
Tips and Tricks
Note: This delicious cheesecake can be refrigerated up to 2 days before serving.
Substitute: Prepare using orange zest.
Nutritional Information
Makes 24 Servings