5 Ways to Make the Perfect Swirl Cheesecake
Updated: Apr. 21, 2022Give your favorite cheesecake recipe a professional-looking finishing touch with gorgeous decoration. The secret? These swirled cheesecakes a snap to make. We'll show you five show-stopping techniques.
When it comes to decadent homemade treats, you’ll have a hard time beating a cheesecake. Rich, creamy cheesecakes are always a hit at parties, potlucks and get-togethers—especially if they have a beautiful finish. Sometimes that means a classic cake topped with mounds of fresh fruit like this one or a delicate sprinkling of chopped nuts. But the most impressive cheesecake design, in my opinion, is a gorgeous swirl.
There are plenty of swirled cheesecake options out there. We’ll show you how you can add a swirl to your cheesecake recipe five different ways.
Method 1: Easy Spiral Cheesecake Swirl
If you’re working with a recipe that uses jam or fruit, try this simple method. Using a piping bag (or just a zip-top bag with the corner cut off) pipe a dots in a spiral pattern. Then, drag a clean toothpick or bamboo skewer through the jam to get a pretty swirl.
When you use a red fruit, like with this rhubarb cheesecake, you have a design that looks a bit like hearts. How perfect for a Valentine’s Day or anniversary treat! Just be sure to do the cheesecake wobble test first so your dessert comes out perfect.
Method 2: Marbled Cheesecake
For a more abstract effect, you can add a marble finish to your cheesecake. This works really well for cakes that use two flavors of batter, like this chocolate brownie swirl cheesecake.
Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. Then drizzle your second flavor over the top. Use a skewer to swirl and spiral the batter. Add on a few last dollops of your first flavor and marble one more time. The result is perfectly imperfect. We love this one because it really gives you a peek into the flavors of the dessert.
Method 3: Flower or Clover-Inspired Design
If you’re looking for a flower design (and you don’t have time to master cake decorating), look no further. Simply pipe caramel in a clover-shaped pattern (or a four-petaled flower). Repeat that shape over and over until you get to the outer edge of the springform pan. Then, use a toothpick or skewer and pull it through the center of each petal. Finish it off by piping a bit of extra caramel in the spaces between the petals and pull the toothpick through that as well. The result is pretty stunning.
 Method 4: Two-Tone Cheesecake Swirl
If you have more than one flavor that you want to swirl into your cheesecake, this is the perfect method. Use a piping bag or a teaspoon, add small dollops of fruit filling or jam into your cheesecake batter (this is our favorite store-bought strawberry jam). Then use a toothpick to swirl this way and that until you get the look you want. Swirl a little, swirl a lot—it’ll look great no matter what!
Method 5: Herringbone Pattern Cheesecake
Give your cheesecake a bakery-style touch with this herringbone method. Just like the others, it’s incredibly easy—but it definitely has a bit of a polished touch.
Start by piping straight lines of either jam, caramel or even just some cheesecake filling that you’ve dyed a festive color. Then take a toothpick and drag it across the cake. First, go in one direction, then for the next pass, go in the opposite. The result is something the Golden Girls would surely love.
Red Velvet Cheesecake
Festive and oh, so good, this cheesecake will become a fixture on your party dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
Dulce de Leche Cheesecake
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama 
Yogurt-Ricotta Cheesecake
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic version, and my family couldn't even tell! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio
Contest-Winning Blueberry Swirl Cheesecake
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio 
Double-Layer Pumpkin Cheesecake
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! —Noel Ferry, Perkasie, Pennsylvania 
Frozen Chocolate Cheesecake Tart
I first made this irresistible dessert for some dinner guests. They were overwhelmed by its rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia
Mocha Truffle Cheesecake
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Cinnamon Apple Cheesecake
An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma Chocolate Chip Cookie Dough Cheesecake
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin 
S'more Cheesecake
This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina
Pineapple Pie with Coconut Cream
You’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii 
Honey Pecan Cheesecake
Birthdays and holidays are great times for cheesecake. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
Creamy Tiramisu Cheesecake
The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee. Work that in with cream cheese, and you have a guaranteed picker-upper that redefines a classic. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Pistachio Cardamom Cheesecake
Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California
Chocolate Turtle Cheesecake
I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. —Erin Byrd, Springfield, Missouri 
No-Bake Chocolate Chip Cannoli Cheesecake
I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York 
Chocolate Malt Cheesecake
My mother-in-law loved chocolate malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin 
Roasted Banana & Pecan Cheesecake
We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
Chocolate Truffle Cheesecake
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare—I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
Coconut Cheesecake & Rhubarb Compote
I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin 
Salted Caramel Cappuccino Cheesecake
After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington 
Spiced Apple Cheesecake
When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
Luscious Almond Cheesecake
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas Caramel Fudge Cheesecake
It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia
Winning Cranberry Cheesecake
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey
