Cherry Swirl Cheesecake
Cherry swirl cheesecake, a show-stopping treat that will become the star of your dessert table! Bursting with the perfect balance of creamy richness and fruity sweetness, this cheesecake is a tantalizing fusion of smooth, velvety cheesecake batter swirled with pureed cherry pie filling. The creamy cheesecake, swirled with this luscious cherry sauce, is just what you need when you’re feeling a bit fancy but also chill. There are few people who turn down cheesecake!
Cherry Swirl Cheesecake is a delicious dessert that brings together the luscious flavors of cherry and cream cheese. This dessert is perfect for satisfying your sweet tooth and impressing your guests. Follow these easy steps to creating this yummy cheesecake, ensuring it turns out as smooth and crack-free as possible.
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The Crust for the Cheesecake
To begin, prepare the crust, the foundation of your cheesecake. Crush one package of graham crackers. You can use a food processor or place them in a plastic bag and crush them with a rolling pin. Mix them with 3 tablespoons of melted butter and 2 tablespoons of sugar. Press this mixture into the base and about 2 inches up the side of a springform pan to create a solid, sweet crust.
The Creamy Filling
Now, let’s move on to the creamy cheesecake filling. You’ll need three 8-ounce packages of cream cheese, three eggs, 3/4 cup of sugar, 1 teaspoon of vanilla extract, and 1/2 cup of pureed cherry pie filling. You can certainly use blueberry, raspberry or any other flavor pie filling to puree and swirl. The rest of the can of pie filling can be served alongside to top your cheesecake! Be sure to preheat your oven to 325°F (163°C) while you prepare the filling.
With your filling ingredients ready, it’s time to blend them together. Start by beating the cream cheese, sugar and vanilla until it’s smooth and creamy. Add in the eggs, one at a time, after the last egg is added, beat until just combined. Try not to over beat the filling. Pour this creamy mixture onto your prepared crust.
Creating the Cherry Swirl
The cherry swirl is what makes this cheesecake so special. Spoon the pureed cherry pie filling onto the cheesecake filling in dollops. To create a beautiful swirl pattern, use a knife to gently run through the cherry filling, creating a marbled effect.
Baking Cheesecake to Perfection
Now that your cheesecake is prepared, it’s time to bake it. Use a water bath to ensure even baking and prevent cracking. Wrap foil on bottom of springform pan just to be safe from water leaks. Place your springform pan inside a larger pan, then add hot water to the larger pan, about halfway up the sides of the springform pan. The steam from the water bath will keep the cheesecake moist and help prevent cracks.
Avoiding Cracks in Your Cheesecake
Speaking of cracks, here are some tips for preventing them. Slow, gentle cooling is essential. After the cherry swirl cheesecake is done baking, turn off the oven, crack the oven door open slightly, and let the cheesecake cool gradually inside the oven. This gradual cooling helps to minimize cracks that can occur when the cheesecake cools too quickly.
Unveiling the Finished Cherry Swirl Cheesecake
After the cheesecake has cooled in the oven, remove it from the water bath and refrigerate it. Here’s another tip: Do not remove the cheesecake from the springform pan until it’s completely cooled. Once it’s chilled, you can carefully release it from the pan. If it does not release easily carefully run a knife around the edge.
Perfecting the Topping
To finish off your Cherry Swirl Cheesecake, create a delicious topping. Mix 8 ounces of sour cream, 1 tablespoon of vanilla extract, and 1 teaspoon of sugar. Spread this topping over the chilled cheesecake to add a creamy and slightly tangy layer of goodness.
The Benefits of Patience
For the best results, allow your Cherry Swirl Cheesecake to chill in the refrigerator overnight. This extended cooling time not only enhances the flavors but also makes it easier to release the cheesecake from the springform pan. The patience pays off when you present a perfectly set, indulgent dessert to your guests.
Cherry Swirl Cheesecake is a delightful dessert that’s not too complicated to make. By following this simple recipe and tips, you can create a creamy, marbled masterpiece that will be the highlight of your dessert table. Just remember the essential steps: prepare a solid crust, create a smooth filling with a cherrye swirl, use a water bath to bake, avoid cracking, and allow it to cool completely before adding the topping. With patience, your cheesecake will be a sweet success that’s sure to please. Enjoy your Cherry Swirl Cheesecake at your next gathering and savor the delightful blend of flavors in every bite.
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Cherry Swirl Cheesecake
Ingredients
Crust:
- 1 package graham crackers crushed
- 3 Tbsp butter melted
- 2 Tbsp sugar
Filling
- 3 8 oz blocks cream cheese softened
- 3/4 cup white sugar
- 3 large eggs
- 1 tsp vanilla
- 1/2 cup cherry pie filling pureed
Topping
- 1 8 oz sour cream
- 1 Tbsp vanilla
- 1 tsp white sugar
Instructions
- Preheat oven to 350 ℉
- Crush one package of graham crackers, you can do this in a food processor or in a ziploc bag and roll them fine with a rolling pin. Mix them with 3 tablespoons of melted butter and 2 tablespoons of sugar. Press this mixture lightly into the base and about 2 inches up the side of your springform pan. Do not press to hard just gentle pressure, just until it adheres to the pan.
- Bake the crust for 10 minutes in preheated 350 ℉. Reduce temperature to 325 ℉ after removing crust. You will be baking the cheesecake at 325 ℉.
- While your crust is baking, beat the 3 blocks of cream cheese, 3/4 cup sugar and vanilla until smooth and creamy. Add the eggs one at a time, beating after each addition. Stop mixing after last egg is mixed in. Try not to over mix the batter.
- Puree the 1/2 cup of pie filling in a food processor or use an immersion blender.
- Pour the batter into a 9" springform pan, and place dollops of the pureed cherry pie filling on top. Using a knife or wooden skewer swirl the filling throughout the cheesecake filling.
- Set springform pan on a sheet of aluminum foil and wrap up sides, this prevents any water leakage in the water bath. Set In a large baking pan or roasting pan and add 2 inches of water. Carefully place in 325 ℉ oven and bake for 60 -70 minutes until it is almost set. The cheesecake will jiggle slightly if you gently shake the pan. Turn the oven off and let the door slightly ajar. Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and allow to cool completely.
- In a small bowl, combine the sour cream, 1 Tbsp vanilla and 1 tsp sugar. Spread over the cheesecake.
- Cover and refrigerate for at least 2 hours or overnight before removing from springform pan. If springform pan does not release easily, carefully run a knife around to loosen it.
- Serve with remainder of canned cherry pie filling.