This decadent, creamy cheesecake is baked with a tasty strawberry jam swirl, giving it a pleasant flavor and stunning appearance.
| Additional Time: | 5 hrs 25 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 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
- ⅓ cup SMUCKER’S® Seedless Strawberry Jam
Instructions
- Preheat oven to 325 degrees F. Line 13×9-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, 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.
- 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.
Reviews
It came out very nice. I ended up with 2 different cheesecakes because my pan was small.On the first one we put strawberries on top. In the second on, I added chocolate chips in it. I highly recommend. recipe is easy to follow and turned out delicious.
Recipe was easy. Went together with ease. Enjoyed making it….. Only changes made were extra graham crackers and butter for the crust
Best cheesecake I’ve ever made!
This is my first review… This recipe is A+ i followed it exact and it came out wonderful! The family loved it, really had no complaints. This is actually my second time back to grab the ingredients again! If you haven’t tried it, give it a try you wont be disappointed.
Perfect taste for me.
Wow. We loved this. I did modify it to 1/2 a recipe. I made it in a 10 in springform pan. I cheated and used a premade Graham cracker crust. Instead of the jelly I made my own strawberry sauce from the site. I baked it for 40 minutes. So good.
Easy and tasty.
I wanted to wrap a portion for the person I made this for to be able to take home, so I used 2 8″rounds….I ended up also making a dozen cupcakes with it there was so much filling (nilla wafers were the crust). It would probably fill 2 9″ beautifully. Super easy, super tasty!
This is a wonderfully easy recipe. I made a couple of changes. For the crust I added approximately a half cup of chopped pecans and half teaspoon of cinnamon before baking. My husband requested blueberry so I added a couple of tablespoons of lemon juice to the cheesecake batter and swirled approximately two tablespoons of blueberry preserves into the top before baking. My family loved it!
I made this cheesecake as written. I hated it. This one was a waste of money for ingredients.
Still in the oven but looks and tastes fantastic. Recipe says use a 9 x 13 pan even though picture is not from that type of pan. Glad I did, this is a large recipe which would not have fit any of my spring form pans.
Wow what a great recipe. Absolutely loved it. Followed recipe exactly as written except I halved the recipe (there is only 2 of us) and took another reviewers advice and warmed up the jam first. This will for sure be one I’ll make all the time. Also reading threw all of the other reviewers I put a bowl of water when I cooked it and it worked, no cracks.!!!
Delicious and easy cheesecake recipe. I like a thicker crust so next time I make it I will double the graham cracker crust. 40 minutes is the perfect cooking time even though it still jiggles in the center. Baking it longer would make the center dry. As it cools it sets up beautifully.
This recipe was a crowd pleaser! I will DEFINITELY make it again!
Came out amazing. Brought it for a potluck at work and everyone loved it. I didn’t even get a piece before it was gone. It was requested again at our next potluck.
Easy to make and came out awesome! Big hit at the party!
I just wanted to add, when you drop on the fruit definitely warm it up and drop small drops over the cheesecake. If you put them in a row and run a knife straight down the row it will make little hearts. Or you can swirl, either way is pretty. I put a bowl of boiling water in the oven like I do when I cook any cheesecake and I didn’t have any cracks. I used a jelly roll pan and 2 packs of graham crackers for the crust and it worked perfectly. It only needed about 30 mins to cook since it was a little thinner from the larger pan.
Best cheesecake I have ever tasted! I made my own strawberry topping, however. This is the only recipe I use now when making any flavour cheesecake! I have a bakeapple (cloudberry to most of you guys) one on the go now!
This was a great recipe will make it again
Seriously good and easy. I may have left it in the oven 5 minutes too long but it was still very good. Used homemade raspberry jam. Will make again. Will work well for family get togethers since the recipe is large.
Didn’t last one day. The kids loved it. I made it for my son’s 10th birthday.