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.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles damp sand.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust.

Step 4

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Add 1 cup of granulated sugar and mix until fully incorporated.

Step 6

Blend in the sour cream and vanilla extract, continuing to mix until smooth.

Step 7

Add the eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.

Step 8

Pour the cheesecake batter into the prepared crust, spreading it evenly.

Step 9

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.

Step 10

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.

Step 11

Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 12

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks from forming.

Step 13

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.

Step 14

Cover the cheesecake and refrigerate for at least 4 hours or overnight before serving.

Step 15

To serve, release the cheesecake from the springform pan, slice, and enjoy the creamy, cherry-swirled perfection.

Nutrition Facts

Serving size	(1639.2g)

Amount per serving	% Daily Value*
Calories	5365.1

Total Fat 365.1g	0%
Saturated Fat 211.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1554.8mg	0%
Sodium 3686.5mg	0%
Total Carbohydrate 471.1g	0%
Dietary Fiber 6.3g	0%
Total Sugars 351.1g
Protein 79.2g	0%

Vitamin D 120IU	0%
Calcium 1046.3mg	0%
Iron 14.1mg	0%
Potassium 1346.1mg	0%

*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.

Source of Calories

Fat: 59.9%

Protein: 5.8%

Carbs: 34.3%