This Strawberry Swirl Cheesecake is rich, creamy, and beautifully marbled with a homemade strawberry sauce. The buttery graham cracker crust pairs perfectly with the luscious vanilla cheesecake filling, making it a show-stopping dessert for any occasion.
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Why You’ll Love This Recipe
✔ Smooth & Creamy Texture – A velvety cheesecake with the perfect balance of flavors.
✔ Homemade Strawberry Swirl – Adds a fresh, fruity touch to the classic cheesecake.
✔ Perfect for Special Occasions – Great for birthdays, holidays, or dinner parties.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Swirl
- 1 cup strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then let cool while preparing the filling.
Step 2: Make the Strawberry Swirl
- In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries break down, about 5 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes, until thickened.
- Remove from heat and blend until smooth. Let it cool completely.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs (one at a time), sour cream, and flour. Mix until just combined.
Step 4: Assemble & Swirl
- Pour the cheesecake batter over the cooled crust.
- Drop spoonfuls of the strawberry sauce onto the cheesecake.
- Use a toothpick or skewer to swirl the strawberry sauce into the batter.
Step 5: Bake the Cheesecake
- Place the springform pan in a water bath (wrap the bottom of the pan with foil and place in a larger baking dish with hot water).
- Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
Step 6: Chill & Serve
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Remove from the pan, slice, and serve!
Tips for Success
- Use room-temperature ingredients to ensure a smooth cheesecake batter.
- Avoid overmixing after adding eggs to prevent cracks.
- Chill overnight for the best flavor and texture.
- For extra strawberry flavor, serve with fresh sliced strawberries or a drizzle of strawberry sauce.
Recipe Details
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Chill Time: 4+ hours
- Cuisine: American
Nutritional Information (Per Slice)
Calories: 350 | Protein: 6g | Carbs: 36g | Fat: 22g | Sugar: 25g
This Strawberry Swirl Cheesecake is a delightful dessert that combines creamy cheesecake with a fresh strawberry twist!
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Strawberry Swirl Cheesecake
- Total Time: 1 hour 10 minutes
Description
This Strawberry Swirl Cheesecake is rich, creamy, and beautifully marbled with a homemade strawberry sauce. The buttery graham cracker crust pairs perfectly with the luscious vanilla cheesecake filling, making it a show-stopping dessert for any occasion.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Swirl
- 1 cup strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then let cool while preparing the filling.
Step 2: Make the Strawberry Swirl
- In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries break down, about 5 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes, until thickened.
- Remove from heat and blend until smooth. Let it cool completely.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs (one at a time), sour cream, and flour. Mix until just combined.
Step 4: Assemble & Swirl
- Pour the cheesecake batter over the cooled crust.
- Drop spoonfuls of the strawberry sauce onto the cheesecake.
- Use a toothpick or skewer to swirl the strawberry sauce into the batter.
Step 5: Bake the Cheesecake
- Place the springform pan in a water bath (wrap the bottom of the pan with foil and place in a larger baking dish with hot water).
- Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
Step 6: Chill & Serve
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Remove from the pan, slice, and serve!
Notes
- Use room-temperature ingredients to ensure a smooth cheesecake batter.
- Avoid overmixing after adding eggs to prevent cracks.
- Chill overnight for the best flavor and texture.
- For extra strawberry flavor, serve with fresh sliced strawberries or a drizzle of strawberry sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cuisine: American