Strawberry Swirl Cheesecake

My Strawberry Swirl Cheesecake combines rich, silky filling with bright, berry flavor for one stunning (and crack-free!) baked dessert.

Author: Donna Elick

Servings: -12

Prep Time20

Cook Time1 30

Chill Time6

Total Time7 50

Ingredients

Crust

3 cups vanilla wafers whole, crushed into fine crumbs
2 tablespoons granulated sugar
6 tablespoons salted butter melted

Cheesecake Filling

3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
1/2 cup plain Greek yogurt room temperature
1 tablespoon pure vanilla extract or vanilla bean paste
4 large eggs room temperature

Strawberry Swirl

1 21 ounces can strawberry pie filling
2 tablespoons lemon juice

Instructions

Preheat the Oven & Prepare the Pan: Preheat the oven to 325°F. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during baking.
Make the Crust: Add 3 cups vanilla wafers and 2 tablespoons granulated sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1–2 minutes. Add 6 tablespoons salted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
Press & Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and cool while preparing the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat 3 8-ounce packages cream cheese, room temperature and 1 cup granulated sugar on medium-high speed for about 2 minutes until the mixture is smooth and fluffy. Reduce the mixer speed to low and mix in 1/2 cup plain Greek yogurt and 1 tablespoon pure vanilla extract just until smooth. Add 4 large eggs one at a time, mixing on low after each addition only until incorporated, and scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
Prepare the Strawberry Swirl: Add 1 21 ounces can strawberry pie filling and 2 tablespoons lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1–2 tablespoons each) of strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
Prepare the Water Bath: Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
Bake the Cheesecake: Bake the cheesecake for 90–100 minutes, or until the center registers 150°F on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
Cool in Stages: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
Serve: Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce, if desired.

Notes

Make-Ahead: This cheesecake must chill at least 4 hours, but overnight is even better. It’s a perfect make-ahead dessert for holidays, birthdays, and Valentine’s Day.

Storage: Store covered in the refrigerator for 3–4 days. Leftover strawberry sauce can be refrigerated for 1 week.

Freezing: Freeze whole or sliced cheesecake (without sauce) for up to 3 months. Thaw in the refrigerator before serving.
Ingredient Flexibility:

Vanilla wafers: Graham crackers or shortbread cookies work too.

Greek yogurt: Sour cream is an excellent substitute.

Pie filling: You can use homemade strawberry filling. Just puree it smooth.

Nutrition