Blueberry Swirl Cheesecake

January 16, 2015

Delicious homemade blueberry sauce swirled into, and spread over, cheesecake in a nutty ‘pat a pan crust’. The flavorful combination of blueberry swirl cheesecake is outstanding! This cheesecake uses Greek yogurt, coconut oil and Neufchatel cheese to improve the flavor and health factor!

(PUREE:)
4 c. blueberries
1/2 c. sugar
2 tablespoons cornstarch
1 tbsp. fresh lemon juice
(PAT IN THE PAN CRUST:)
1/2 Cup melted coconut oil
1/3 Cup packed brown sugar
11/4 Cup flour
1/2 Cup chopped nuts(I used walnuts)
1/2 tsp. vanilla
1/4 tsp. salt
1/4 baking soda
(Cheesecake FILLING)
3 (8 oz.) pkg. cream cheese(or Neufchatels low fat cheese)
1 Cup sugar
1 Cup Greek yogurt
2 tsp. vanilla extract
4 lg. eggs, at room temp.

BLUEBERRY PUREE: Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice if desired or leave the berries whole. Set...
See the full directions on my site

Nutritions

Calories
401

Sodium
286mg
11% DV

Fat
21g
33% DV

Protein
7g
14% DV

Carbs
39g
13% DV

Fiber
2g
11% DV