PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

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Cheesecake Basics

video by: kraft

It's all here: creamy cheesecake, strawberry jam and a crunchy graham cracker crust—plus a super-easy technique for achieving the swirl.

time

prep:

15 min

total:

5 hr 25 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

Tbsp. sugar

Tbsp. butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

Tbsp. flour

Tbsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

1/3

cup seedless strawberry jam

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Kraft Kitchens Tips

Healthy Living

Save 80 calories and 9 grams of fat, including 5 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.

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Staci2007

posted:12/5/2007

I made this recipe and it tasted good. I didn't read all the reviews to know that I should have heated the jam. I will try it again.

cheesecakegal01

posted:11/10/2007

My family absolutely loves this cheesecake, I get great compliments any time I make it!

krsigmon

posted:11/7/2007

I have made this recipe for several family gatherings. It is the easiest cheesecake I've ever made and it's delicious!

RV Gram1

posted:11/4/2007

JUst YUMMY!!!!! The Best!

misskatiemichele

posted:10/27/2007

I did find it hard to make the jam look nice or even presentable so i ended up just covering it with the jam, tasted great. I made it again and doubled the crust didnt add the jam and cooked it until the center was completely set and it turned out awesome. great taste

LauraAPerren

posted:10/11/2007

I made this and the crust was not enough to spread in a 9x13 pan, so I put it in an 8x8 and it never set up properly. So if you make it, be sure to ad more crumbs and butter for the crust.

tinydancer5785

posted:9/13/2007

yummy! pretty easy to make too!

kimlee21

posted:8/29/2007

everyone I have made this receipe for absolutely love it.

a cook

posted:8/26/2007

This was a great cheesecake recipe-my husband went crazy over it. I wish I read what people had said about heating the jam first-mine sunk and wouldn't swirl, and didn't look very pretty. I was taking it to someone's house, so I sliced up fresh strawberries and laid them ontop, to cover up the imperfections. I am going to try it again this weekend for my in-laws-this time heating the jam! Great flavor!

Donna R Pryor

posted:8/20/2007

This cheesecake is wonderful. I've made it 3 times and shared the recipe with everyone that tasted it. I loved baking it in the rectangle pan instead of a regular cheesecake pan. Very easy to do. This is now my top cheesecake. I've also used the seedless raspberry jam and its great too. I'll be trying all different jam flavors in this recipe. A must have recipe!