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PHILADELPHIA® New York-Style Strawberry Swirl Cheesecake  

This brightcove player is created by Blackwell Team.
25 min
tiempo total
5 hr 40 min


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4  eggs
  • 2/3 cup  seedless strawberry jam, divided

  • PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
  • BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Using 1/3 cup of the jam, gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
  • BAKE 45 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Spoon remaining 1/3 cup jam over cheesecake just before serving, filling in cracks with the jam if necessary. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.