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PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

Prep time 15 mins
Cook time 5 hrs, 10 mins
Yield 16 servings
Creamy cheesecake, strawberry jam and a crunchy graham cracker crust. Plus a super-easy technique for achieving the swirl. This is for when you want serious oohs and ahhs.

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 1/3 cup seedless strawberry jam

Nutrition Information

  • calories 420
  • cholesterol 165 mg
  • fiber 0 g
  • fat 31 g
  • sodium 340 mg
  • sugars 23 g
  • satfat 18 g
  • carbohydrate 29 g
  • protein 7 g

How to Make It

  1. HEAT oven to 325°F.

  2.  

  3. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

  4.  

  5. BEAT cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.

  6.  

  7. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

  8.  

  9. kraft kitchens tipsHEALTHY LIVINGSave 80 calories and 9 grams of fat, including 5 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.SUBSTITUTESubstitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.