Why You’ll Love This Recipe
This Strawberry Swirl Cheesecake is a showstopper dessert with a sweet, tangy strawberry preserve swirl, rich and creamy cheesecake filling, and a buttery graham cracker crust. Topped with a crunchy crumble, it’s the perfect balance of smooth, creamy, and crisp. Ideal for any special occasion, this cheesecake is sure to impress!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ½ cup unsalted butter, melted
Filling:
- 3 (8 oz) packages full-fat cream cheese, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs, room temperature
- ¾ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 9 oz strawberry preserves/jam
Crumble:
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup + 2 tablespoons unsalted butter, melted
Directions
Crust:
- Preheat the oven to 375°F and line a springform pan with parchment paper. Set aside.
- Mix the graham cracker crumbs, granulated sugar, cinnamon, and melted butter together until fully combined.
- Press the mixture into the bottom and up the sides of the prepared pan.
- Bake for 8-10 minutes, then let it cool completely before adding the filling.
Crumble:
- In a small bowl, mix together the flour, cornstarch, sugars, and cinnamon.
- Add the melted butter to the mixture and stir until evenly coated.
- Set the crumble aside in the fridge.
Filling:
- Preheat the oven to 450°F.
- In a large bowl, beat the cream cheese, sugar, and flour for about 2 minutes until smooth and well combined. Be careful not to overwhip.
- Add the eggs one at a time, scraping the sides and bottom of the bowl after each addition.
- Mix in the sour cream, vanilla, and lemon juice until fully combined.
- Pour the filling over the prepared crust.
- Add spoonfuls of strawberry preserves across the top of the batter and swirl gently with a spoon or knife.
- Sprinkle the crumble topping over the cheesecake, pressing it slightly into the batter.
- Bake at 450°F for 8 minutes. Then, without opening the oven door, reduce the temperature to 200°F and bake for another 50 minutes.
- Turn off the oven and leave the cheesecake inside for 1 hour (do not open the door during this time).
- Remove the cheesecake from the oven and let it sit at room temperature for 2 hours.
- Cover with foil and refrigerate for at least 6-8 hours before removing from the pan and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Chilling Time: 6-8 hours
- Total Time: ~10 hours (including chilling)
- Servings: 12 slices
Variations
- Fruit Swirl: You can use any fruit preserve or jam to swirl into the cheesecake. Raspberry, blueberry, or even peach preserves would work beautifully.
- Nutty Crumble: Add crushed nuts like pecans or almonds to the crumble topping for an extra texture and flavor.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator for up to 5 days.
- Freezing: You can freeze this cheesecake for up to 2 months. Allow it to thaw in the fridge overnight before serving.
FAQs
Can I use a different type of crust?
Yes! You can replace the graham cracker crust with an oreo crust or even a cookie crust for a fun twist on this dessert.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for make-ahead. After it’s chilled, it will keep well for 3-5 days in the fridge.
Do I need to use full-fat cream cheese?
Using full-fat cream cheese gives the cheesecake its rich and creamy texture. However, you can use a lower-fat option if preferred, but it may slightly alter the texture.
What if I don’t have a springform pan?
You can use a regular 9-inch round pan, but make sure to line it with parchment paper for easy removal. You might also need to adjust the cooking time slightly.
Can I use homemade jam instead of store-bought preserves?
Yes! Homemade strawberry jam or any fruit preserves will work perfectly. Just make sure it’s thick enough to swirl easily into the batter.
Conclusion
This Strawberry Swirl Cheesecake with Crumble Topping is a perfect blend of creamy, fruity, and crunchy textures. It’s a fantastic dessert to serve for holidays, birthdays, or even just a special treat. Enjoy the rich flavors of the cheesecake and the sweetness of the strawberry preserves with each bite!
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Strawberry Swirl Cheesecake with Crumble Topping
- Total Time: 9 hours 10 minutes (including cooling time)
- Yield: 12
Description
A creamy cheesecake with a luscious strawberry swirl, a buttery cinnamon graham cracker crust, and a crunchy crumble topping. Perfect for any occasion!
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
2 tsp cinnamon
1/2 cup unsalted butter, melted
Filling:
3 (8 oz) packages full-fat cream cheese, room temperature
1 cup + 2 tbsp granulated sugar
2 tbsp all-purpose flour
3 eggs, room temperature
3/4 cup sour cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
9 oz strawberry preserves/jam
Crumble:
3/4 cup all-purpose flour
2 tbsp cornstarch
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup + 2 tbsp unsalted butter, melted
Instructions
Crust:
Preheat the oven to 375°F (190°C) and line a springform baking pan with parchment paper. Set aside.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well combined.
Press the mixture into the bottom and up the sides of the prepared pan.
Bake for 8-10 minutes, then let it cool completely before adding the filling.
Crumble:
In a small bowl, mix together the flour, cornstarch, sugars, and cinnamon until combined.
Add in the melted butter and mix until the crumble is evenly coated.
Set aside in the fridge until ready to use.
Filling:
Preheat the oven to 450°F (232°C).
In a large bowl, beat together the cream cheese, sugar, and flour for about 2 minutes until smooth and well combined. Do not over-whip.
Add the eggs one at a time, making sure to scrape the bottom and sides of the bowl after each addition.
Mix in the sour cream, vanilla extract, and lemon juice until fully incorporated.
Pour the filling onto the prepared crust.
Place spoonfuls of strawberry preserves across the top of the mixture and swirl into the batter using a knife or toothpick.
Sprinkle the crumble mixture on top of the filling, gently pressing it into the batter.
Bake at 450°F for 8 minutes. Without opening the oven, reduce the temperature to 200°F (93°C) and bake for an additional 50 minutes.
Turn off the oven (do not open the door!) and leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and allow it to cool at room temperature for 2 hours.
Cover with foil and refrigerate for at least 6-8 hours before removing from the pan and serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
