PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

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.

Yield: 16 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 420
  • Cholesterol: 165mg
  • Fiber: 0g
  • Fat: 31g
  • Sodium: 340mg
  • Sugars: 23g
  • Saturated fat: 18g
  • Carbohydrate: 29g
  • Protein: 7g

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

Preparation

  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.
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