Instructions
1️⃣ Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of an 8×8-inch baking pan (or 9-inch springform pan).
- Bake for 8–10 minutes, then set aside to cool slightly.
2️⃣ Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each.
- Add vanilla and sour cream, mixing just until combined (don’t overmix).
- Pour over the cooled crust and spread evenly.
3️⃣ Create the Cherry Swirl:
- Spoon small dollops of cherry pie filling over the cheesecake batter.
- Use a knife or skewer to gently swirl the cherry mixture into the filling — don’t overdo it!
4️⃣ Bake:
- Bake for 35–40 minutes, or until the center is just set (it should still jiggle slightly).
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
5️⃣ Serve & Enjoy:
- Slice into squares or wedges.
- Top with extra cherry filling, whipped cream, or chocolate shavings if desired.
🍒 Tips:
- You can use blueberry, raspberry, or strawberry filling instead of cherry for variations.
- For a no-bake version: skip baking the filling and use a whipped cream–cream cheese mixture, then swirl the cherries on top before chilling.
Would you like me to write a no-bake version of this Cherry Swirl Cheesecake Dessert too (great for warm days or quick prep)?
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