Cherry Swirled Cheesecake
Indulge in pure dessert bliss with this Cherry Swirled Cheesecake, a show-stopping treat that combines a velvety, creamy filling with vibrant swirls of luscious cherry pie filling. Built on a buttery graham cracker crust, this cheesecake is baked to silky perfection in a water bath for a crack-free surface. Each bite delivers a perfect balance of tangy cream cheese, rich vanilla, and the fruity sweetness of cherries, making it an irresistible centerpiece for any occasion. With straightforward instructions and simple ingredients like sour cream, cream cheese, and cherry pie filling, this elegant dessert is ideal for both novice and experienced bakers. Serve it chilled for a refreshing slice of heaven that’s as visually stunning as it is delicious. Keywords: cherry swirled cheesecake recipe, creamy cheesecake, graham cracker crust, cherry dessert, homemade cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 0.75 cup Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water leaks during baking.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles damp sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar and mix until fully incorporated.
Blend in the sour cream and vanilla extract, continuing to mix until smooth.
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
Pour the cheesecake batter into the prepared crust, spreading it evenly.
Drop spoonfuls of cherry pie filling over the top of the batter. Use a skewer or knife to gently swirl the cherry filling into the batter to create a marbled effect.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks from forming.
Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to release it from the sides, then let it cool completely at room temperature.
Cover the cheesecake and refrigerate for at least 4 hours or overnight before serving.
To serve, release the cheesecake from the springform pan, slice, and enjoy the creamy, cherry-swirled perfection.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 29.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
