This Cherry Swirl Cheesecake is a dreamy dessert that perfectly balances the creamy richness of cheesecake with the sweet-tart flavor of cherries. With its buttery graham cracker crust, velvety smooth filling, and stunning cherry swirl topping, this cheesecake is both elegant and irresistible. It’s a dessert that not only tastes divine but also looks picture-perfect, making it ideal for holidays, special occasions, or simply to treat yourself. The combination of creamy, tangy, and fruity flavors will melt in your mouth, leaving you wanting another slice.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
For the Cherry Swirl Topping:
- 1 cup cherry pie filling (or homemade cherry compote)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to form a solid base.
- Bake the crust for about 10 minutes, then remove it from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
- Add in the sugar and mix until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream, vanilla extract, flour, and lemon juice until the batter is smooth and free of lumps.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Step 3: Add the Cherry Swirl
- In a small bowl, stir the cherry pie filling until smooth. If the sauce is too thick, warm it slightly and stir in cornstarch to adjust the consistency.
- Drop spoonfuls of cherry filling on top of the cheesecake batter.
- Use a skewer or butter knife to gently swirl the cherries into the batter, creating a beautiful marbled pattern. Don’t overmix — just a few swirls will do.
Step 4: Bake the Cheesecake
- Place the springform pan on a baking sheet.
- Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Remove from the oven and allow it to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
Step 5: Serve and Enjoy
- Carefully remove the cheesecake from the springform pan.
- Slice into even pieces and serve chilled.
- Garnish with extra cherry topping or a dollop of whipped cream if desired.
