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Cherry Swirl Cheesecake with Graham Crust

Cherry Swirl Cheesecake with Graham Crust is an ultra-creamy and decadent, no-fail New York style cheesecake swirled with a luscious Cherry Pie Filling and then baked to perfection over a buttery, crisp graham cracker crust.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cherry Swirl Cheesecake with Graham Crust
Servings: 16
Calories: 473kcal

Ingredients

Graham Cracker Crust

  • 1 cup graham crackers, crushed into crumbs
  • 1/2 cup almond slices, toasted and crushed
  • 1/4 cup butter, melted
  • 3 tablespoons granulated cane sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon

Cheesecake Filling

  • 2 cups cherry pie filling Homemade Cherry Pie Filling
  • 40 ounces cream cheese softened (5 - 8oz packages)
  • 1 cup granulated cane sugar
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract

Instructions

Graham Cracker Crust

  • Preheat the oven to 350 degrees.
    Jennifer showing 4 steps in Cherry Swirl Cheesecake with Graham Crust
  • Spray the sides of a 10" springform pan with non stick spray.
  • Add the graham crackers and toasted, sliced almonds to a large ziplock bag, squeeze out the air, and seal the bag.
  • Use a meat mallet or rolling pin to pulverize the contents to small crumbs.
  • Add the crumbs and all the remaining crust ingredients to the bottom of the springform pan and stir them together until they are well combined.
  • Using the bottom of a flat cup or other object, firmly pat the crust ingredients into a consistent thickness at the base of the pan.
  • Bake the crust for 10 minutes.

Cheesecake Filling

  • Place a large baking dish half filled with hot water on the oven rack below where the cheesecake will be place.
  • Cream the softened cream cheese in a large mixing bowl using a stand mixer or a hand mixer at a medium speed.
  • Add the sugar and then the eggs one at a time to incorporate with the creamed cheese.
  • Add the sour cream, flour, and vanilla and continue to beat the mixture just until it is smooth, creamy, and well combined.
  • Pour the cheesecake batter over the pre-baked crust and smooth the top to an even thickness.
  • Laddle the Cherry Pie Filling over the cheesecake batter. Use the edge of a knife in a figure eight pattern to swirl the pie filling into the cheesecake batter.
  • Bake for 1 hour and 10 minutes.
  • Turn off the oven and crack the oven door, leaving the cheesecake in the oven for 30 minutes.
  • Chill the cheesecake in the refrigerator for at least 6 hours before slicing and serving.

Video

Notes

The recipe does require a 10" springform pan and it will be very full.  If using a 9" springform pan, adjust the servings to......

Nutrition

Calories: 473kcal | Carbohydrates: 33g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 359mg | Potassium: 229mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg