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Strawberry Cheesecake Swirl

 Strawberry Cheesecake Swirl
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too!
12-16 ServingsPrep: 30 min. + chilling Bake: 55 min. + chilling


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 2 packages (10 ounces each) frozen sweetened strawberries, thawed
  • 1 tablespoon cornstarch
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 tablespoon water, optional


  • Combine graham cracker crumbs, sugar and butter. Press onto the
  • bottom of an ungreased 9-in. springform pan. Refrigerate for 30
  • minutes.
  • In a blender or food processor, combine strawberries and cornstarch;
  • cover and process until smooth. Pour into a saucepan; bring to a
  • boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry
  • sauce; cool. Cover and refrigerate remaining sauce for serving.
  • In a bowl, beat cream cheese until light and fluffy. Gradually beat
  • in milk. Add lemon juice; mix well. Add eggs, beat on low just until
  • combined. Pour half of the cream cheese mixture over crust. Drop
  • half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese

2 of 2

Strawberry Cheesecake Swirl (continued)

Directions (continued)

  • layer.
  • Carefully spoon remaining cream cheese mixture over sauce. Drop
  • remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife,
  • cut through top layer only to swirl strawberry sauce.
  • Bake at 325° for 55-65 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove side of pan. Thin chilled strawberry sauce with water if
  • desired; serve with cheesecake. Store in the refrigerator. Yield:
  • 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 236 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 164 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.