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Blueberry-Swirl OREO Cheesecake

Prep time

30 min

Total time

6 hr 0 min

Servings

Makes 24 servings.

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    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
Preparation
  • 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.

306816

Nutrition Information

Nutrition per serving

  • Calories

    170

  • Total fat

    11g

  • Saturated fat

    6g

  • Trans fat

    0g

  • Cholesterol

    40mg

  • Sodium

    125mg

  • Carbohydrate

    14g

  • Dietary fiber

    0g

  • Total sugars

    11g

  • Added sugars

    9g

  • Protein

    2g

  • Vitamin A

    10%DV

  • Vitamin C

    0%DV

  • Calcium

    2%DV

  • Iron

    2%DV

  • Potassium

    2%DV

  • Vitamin D

    0%DV

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