PHILADELPHIA New York-Style Strawberry Swirl Cheesecake


This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!

Additional Time:
5 hrs 25 mins
Total Time:
5 hrs 25 mins
16 servings


  • 1 cup HONEY MAID Graham Cracker Crumbs

  • 3 tablespoons sugar

  • 3 tablespoons butter, melted

  • 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1 cup sugar

  • 3 tablespoons flour

  • 1 tablespoon vanilla

  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 4 eggs

  • cup SMUCKER'S® Seedless Strawberry Jam


  1. Preheat oven to 325 degrees 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.

  2. Beat cream cheese, 1 cup sugar, the flour and 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. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.

  3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.


Healthy Living: Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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

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