Blueberry and Raspberry Swirl Cheesecake

Ingredients:

Blueberry and Raspberry Sauce:

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1/2 cup water, divided
• 6 tablespoons granulated sugar, divided
• 1 tablespoon cornstarch

Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon

Filling:

• 8 oz cream cheese
• 1/3 cup granulated sugar
• 1 cup heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions:

To Prepare Blueberry and Raspberry Sauce:

1. In separate pans, combine blueberries and raspberries with 1/4 cup water, 3 tablespoons sugar, and 1/2 tablespoon cornstarch.
2. Heat each pan over medium heat, stirring occasionally, for 4-5 minutes until thickened.
3. Let cool for 15 minutes at room temperature. Strain the raspberry sauce through a fine mesh strainer to remove seeds, then refrigerate for 1 hour to cool.

To Prepare Graham Cracker Pie Crust:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
3. Press the mixture onto the bottom and up the sides of a 9-inch pie plate.
4. Bake for 7 minutes, then cool for 15 minutes at room temperature before refrigerating until completely cooled.

To Prepare the Filling:

1. In a large bowl, beat cream cheese and sugar until creamy.
2. Add condensed milk, heavy whipping cream, and vanilla extract. Beat until smooth.

Assembly:

1. Remove the pie crust and sauces from the fridge.
2. Pour half of the filling over the chilled graham cracker crust.
3. Using a spoon, alternate dollops of the blueberry and raspberry sauces until half of each is used.
4. Swirl with a knife.
5. Pour the remaining filling over the swirls, then repeat the layering process with the sauces.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Enjoy your decadent Blueberry and Raspberry Swirl Cheesecake!