Cherry Swirl Cheesecake is a luscious and creamy dessert that combines the rich flavor of classic cheesecake with the fruity sweetness of cherry sauce. Its marbled cherry swirls not only make it look beautiful but also add a delightful tartness that balances the smooth, velvety texture of the cheesecake. This dessert is perfect for parties, celebrations, or as a special treat to enjoy with loved ones.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup cherry pie filling or cherry preserves for swirling
- Extra cherry topping for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Remove and let cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until the batter is silky and lump-free.
- Pour half of the cheesecake batter over the cooled crust. Add spoonfuls of cherry pie filling over it and use a knife or skewer to swirl gently. Pour the remaining batter on top, add more cherry filling, and create another swirl pattern.
- Place the pan in a larger baking dish and fill the outer pan halfway with hot water to create a water bath. Bake for 50–60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove, cool completely at room temperature, and refrigerate for at least 4 hours or overnight before serving.
- Top with extra cherry sauce before slicing and serving for the perfect finish.
