Cheesecake with Cherry Swirl
A creamy baked cheesecake with a buttery graham cracker crust, topped with a sweet-tart cherry swirl. This classic dessert is perfect for special occasions and is easier than you think.
- Total time
- 300 min
- Servings
- 12
- Calories
- 480
- Protein
- 8g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
- ¾ cup cherry jam
Instructions
- 1
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil. Mix 1.5 cups graham crumbs and 6 tbsp melted butter; press firmly into the bottom of the pan.
- 2
Bake crust for 10 minutes until lightly golden. Let cool on a rack while making filling. Reduce oven to 300°F.
- 3
Beat 32 oz cream cheese and 1 cup sugar with a mixer on medium until smooth, about 2 minutes. Scrape bowl; add 1/2 cup sour cream and 2 tsp vanilla, beat until combined.
- 4
Add 4 eggs one at a time, beating on low just until blended. Do not overmix. Pour filling over cooled crust.
- 5
Warm 3/4 cup cherry jam in a small bowl for 20 seconds in microwave. Drop spoonfuls over filling; use a knife to swirl gently into a marbled pattern.
- 6
Place pan in a roasting pan; pour hot water halfway up the sides. Bake at 300°F until edges are set but center jiggles slightly, about 1 hour 15 minutes.
- 7
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Then chill in fridge at least 4 hours or overnight before slicing.
Tools you’ll need
- 9-inch springform pan
- roasting pan
- electric mixer
- mixing bowls
- aluminum foil
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