Cherry Swirl Cheesecake
Follow 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 cherry swirl, use a water bath to bake, avoid cracking, and allow it to cool completely before removing from springform pan. With patience, your cheesecake will be a sweet success that's sure to please. Enjoy your Cherry Swirl Cheesecake at your next gathering
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.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nutrition
Serving: 1sliceCalories: 260kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 54mgSodium: 268mgPotassium: 92mgFiber: 1gSugar: 23gVitamin A: 176IUVitamin C: 0.4mgCalcium: 37mgIron: 2mg
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