FRUIT SWIRL CHEESE CAKE

3 (8-ounce) packages cream cheese, softened ( naeufel cheese)

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 (21-ounce) can fruit pie filling

1. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.

2. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.