Blueberry-Swirl OREO Cheesecake
24 servings
6h Cook
Ingredient List
- ½ cup blueberries
- ½ 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
- ½ cup sour cream
- 2 eggs
Nutritional Information
| Calories | 170 |
| Total fat | 11g |
| Saturated fat | 6g |
| Trans fat | 0g |
| Cholesterol | 40mg |
| Sodium | 125mg |
| Total Carbohydrate | 14g |
| Dietary fiber | 0g |
| Total sugars | 11g |
| Added sugars | 9g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
| Potassium | 2% DV |
- 1Bring 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.
- 2Heat oven to 325°F.
- 3Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
- 4Beat 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.
- 5Bake 30 min. or until center is almost set. Cool completely.
- 6Refrigerate 4 hours.