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Strawberry Swirl Cheesecake is a twist on a Classic Cheesecake. It rich, creamy and easy to make. This strawberry cheesecake is delicious and perfect for any occasion.
![Strawberry Swirl Cheesecake on a platter](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Strawberry-Swirl-Cheesecake-Eating-on-a-Dime-10-of-25.jpg)
Making Philadelphia No Bake Cheesecake Recipe is a staple holiday dessert. But I decided to change things up this year and make this cheesecake from scratch and adding a delicious strawberry swirl.
The hint of strawberry throughout the cheesecake makes it so delicious and a family favorite. If you love cheesecake as much as my family, then try these other recipes – Caramel Cheesecake Recipe, Reese’s Cheesecake, Air Fryer Cheesecake, Strawberry Cheesecake Tacos and Cheesecake Tacos.
Table of Contents
Why This Recipe Works
Making cheesecake from scratch may seem like it requires a lot of time and ingredients. But if you have been following for awhile, you know I love simple recipes without a lot of ingredients.
This simple cheesecake is perfect to make ahead of time and it is now requested for every holiday. It is easy to serve for the potlucks, family dinners and more.
Ingredients
![Ingredients - Graham cracker crumbs, melted butter, sugar, cinnamon, strawberries, cornstarch, cream cheese, vanilla extract, sour cream, eggs, heavy cream](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-1-of-15.jpg)
Scroll to the bottom for the full list of ingredients and recipe in the recipe card.
Variations Ideas
- Crust Variations – You can easily make the crust other types of cookies. We have used Oreos for a delicious chocolate crust.
- Berry Sauce – Feel free to use other types of berry sauce to swirl into this cheesecake. You can easily make the swirl with strawberry jam or with as a strawberry puree.
- Caramel – Another delicious swirl option to make it with a caramel sauce or chocolate sauce.
How to Make Strawberry Swirl Cheesecake
![Mixing the graham cracker crumbs with the other ingredients in a bowl with a wooden spoon](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-3-of-15.jpg)
Step – Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
![Pressing the crust ingredients in the springform pan](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-4-of-15.jpg)
Step 2 – Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides. Then bake for 8 minutes.
![Heating the strawberry mixture in a saucepan with a wooden spoon](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-6-of-15.jpg)
Step 3 – Add the sliced strawberries, sugar, cornstarch and water to a small saucepan. Stir to combine while it cooks until the sauce to thicken.
![Cream cheese mixing with sugar and vanilla extract in a bowl with a hand mixer](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-8-of-15.jpg)
Step 4 – Beat the softened cream cheese with a hand mixer or stand up mixer until soft and creamy. Mix in sugar and vanilla extract, scraping the sides of the bowl.
![Adding in eggs to the cream cheese mixture in a bowl with a hand mixer](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-9-of-15.jpg)
Step 5 – Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
![Sour cream and heavy cream mixed with the cream cheese mixture with graham cracker crust pan and a bowl of strawberry swirl](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-10-of-15.jpg)
Step 6 – Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
![Cheesecake mixture in the springform pan with a bowl of the strawberry sauce](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-11-of-15.jpg)
Step 7 – Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
![Drizzling the strawberry mixture on top of the cheesecake batter in the pan](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-12-of-15.jpg)
Step 8 – Add the strawberry sauce to a piping bag or ziplock bag with one of the corners removed. Pipe the strawberry sauce no top of the cheesecake in a swirl pattern. Then add a few more swirls to the strawberry mixture with a knife or skewer.
![Placing the cheesecake topped with the strawberry swirl on a baking sheet with water](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-14-of-15.jpg)
Step 9 – Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
![Baked strawberry swirl cheesecake](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Eating-on-a-Dime-Strawberry-Swirl-Cheesecake-15-of-15.jpg)
Step 10 – Bake for 45-55 minutes until the edges of the cheesecake are set set and the center should still appear jiggly.
- Step 11 – Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Step 12 – Remove from the oven and carefully remove the cheesecake from the water.
- Step 13 – Chill in the refrigerator for at least 4 hours or overnight.
- Step 14 – When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Step 15 – Then the cheesecake is ready to slice, serve and enjoy!.
Expert Tips
- Ingredients – Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Cream Cheese – Use full fat cream cheese for the best flavor.
- Combining Ingredients – Make sure to not overmix the cheesecake batter. You want to combine until the ingredients are gently mixed together.
- Make Ahead – Since the cheesecake needs time to rest in the fridge, we recommend making the day before serving.
![Strawberry Swirl Cheesecake with a slice on a spatula](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Strawberry-Swirl-Cheesecake-Eating-on-a-Dime-16-of-25.jpg)
How to know When Cheesecake is Done Cooking?
Baking cheesecake will vary depending on your oven. We baked our cheesecake for about an hour and a half. You will know the cheesecake is finished baking when the edges are golden brown and set.
The center of the cheesecake will be jiggly but following the recipe and leaving the cheesecake in the oven while it is off helps to allow the cheesecake to set.
Frequently Asked Questions
Combine the strawberry ingredients beforehand in a saucepan. After the cheesecake batter is made and place in the pan on top of the graham cracker crust, drizzle the strawberry mixture over the top. We like to use a piping bag but you can easily place it in a ziplock bag and cut of the corner. Then with a knife or a wooden skewer swirl the strawberry sauce in the cheesecake batter. Do this gently so you see the swirls after it has baked.
Store the leftovers covered in the refrigerator for up to 5 days.
Yes, you can freeze cheesecake in slices as a whole cheesecake. Make sure to completely wrap cheesecake in plastic wrap then in aluminum foil to prevent freezer burn. Cheesecake will last about 3 months. Thaw in the fridge overnight when ready to serve.
![Slice of strawberry swirl cheesecake on a plate](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Strawberry-Swirl-Cheesecake-Eating-on-a-Dime-20-of-25.jpg)
More Easy Cheesecake Recipes
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If you make this Strawberry Swirl Cheesecake Recipe, please leave us a comment or a star review. We love to hear from you.
![](https://www.eatingonadime.com/wp-content/uploads/2024/02/1200-x-1800-Strawberry-Swirl-Cheesecake-Eating-on-a-Dime-15-of-25.jpg)
Strawberry Swirl Cheesecake
Ingredients
For the Crust:
- 2 cups Graham Cracker Crumbs
- 6 Tablespoons Butter melted
- 1/4 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
For the Strawberry Sauce:
- 2 cups fresh strawberries cleaned and sliced
- 1 cup Granulated Sugar
- 3 tablespoons Cornstarch
- ¾ cup water
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 cup Sour Cream full fat
- 4 large Eggs room temperature
- 1/2 cup Heavy Cream
Instructions
For the Crust:
- Preheat the oven to 325 degrees Fahrenheit.
- Pulse the graham crackers in a food processor until its fine crumbs. Mix together the crust ingredients in a mixing bowl.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides.
- Bake for 8 minutes and then cool at room temperature.
For the Strawberry Sauce:
- Add the sliced strawberries, sugar, cornstarch and water to a medium sauce pan. Stir to combine.
- Cook for 10-13 minutes and break down the strawberries with a wooden spoon as the strawberries cook.
- Stir the mixture constantly while it cooks until the sauce thickens.
- Remove the strawberry sauce from the pan to a separate bowl and allow it to cool.
For the Cheesecake:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Add the strawberry sauce to a piping bag or ziplock bag with one of the corners removed. Pipe the strawberry sauce no top of the cheesecake in a swirl pattern. Then add a few more swirls to the strawberry mixture with a knife or skewer.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 45-55 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Remove from the oven and carefully remove the cheesecake from the water.
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Then the cheesecake is ready to slice, serve and enjoy!.
This cheesecake was so easy to make with these easy steps! My family loved it!