Here’s a classic Cherry Swirl Cheesecake recipe that’s simple and delicious 🍒🍰
Cherry Swirl Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Cherry Swirl
- ¾–1 cup cherry pie filling (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a greased 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
- Prepare the filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs one at a time.
- Mix in vanilla and sour cream until smooth.
- Assemble
- Pour cheesecake batter over the cooled crust.
- Spoon cherry pie filling on top in small dollops.
- Use a knife or toothpick to gently swirl (don’t overmix).
- Bake
- Bake for 45–55 minutes, until the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill
- Refrigerate for at least 4 hours (overnight is best).
Tips
- For cleaner slices, wipe your knife between cuts.
- You can swap cherries for blueberry or raspberry filling easily.
If you want, I can give you a no-bake version, a mini cheesecake recipe, or help you make homemade cherry topping.
