Cherry Swirled Cheesecake Recipe -
Cherry Swirled Cheesecake Recipe

Cherry Swirled Cheesecake

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"A swirl of cherry in a creamy cheese filling -- all in a crunchy chocolate crust! What could be better?"

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Ingredients Edit and Save

Original recipe makes 1 (9 inch) cheesecake Change Servings


  1. Preheat oven to 300 degree F. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  2. In blender container, puree cherry filling until smooth. In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
  3. Pour half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. With knife, swirl puree into cream cheese mixture.
  4. Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2008

I spent 2 hours looking for a Swirled Cherry Cheesecake recipe that had a good husband has been craving it for quite some time. This Cheesecake is verrrrry good and beautiful. I did however use a premade g-cracker crust because my husband is not a fan of chocolate..

Most Helpful Critical Review
Feb 15, 2005

The cheesecake itself came out great - considerations for change are in the crust, adding in the cherry puree, and in preventing it from falling next time. The cake itself is delicious - very silky and creamy. I made it in a heart shaped pan, so I think I had too much of the crumb base and my cooking time took longer than 55 minutes. I would consider just using a graham cracker crust - the chocolate crust was rather heavy. Also, I don't think I swirled in my cherry puree thoroughly as some "globs" sank to the bottom and then oozed out of the bottom. Finally, mine fell when it was cooling so I was diappointed in how it looked. I will try it again and hopefully have better luck (problems most likely are in the "chef" and in the different sized pan.)


30 Ratings

May 11, 2011

I did not have chocolate cookie crumbs but I did have graham crackers so I threw some in my blender and ground them down to a fine crumb, then mixed with the butter and made a crust out of that. I did not add sugar to the crust ingredients as I had a feeling that the pie would be sweet enough on it's own. I used reduced fat cream cheese, "light" cherry pie filling and fresh squeezed lemon juice. This was well recieved by my husband and two kids, though I thought it was a little too sweet. I also think there was a little too much butter in the crust and my husband did remark on that. I think cutting it back just enough to hold the ingredients together without being greasy is the key--maybe three or four tablespoons instead of 1/3 of a cup. It's quite good, but with a few small tweaks, it might be perfect.

Nov 29, 2010

I chose this recipe cause it sounded good and easy to make, which it was very easy. I did not like the flavor of it, the sweet condensed milk is what did it. It totally over powerd all the ingretients. I'm going to try it with heavy wipping cream and sugar and I think it will give it a better taste.

Feb 28, 2005

I made this for my husband and kids for Valentine's Day and they thought it was fabulous. I did make a few adjustments though. I didn't need an entire cheese cake for just us so I divided the recipe in half. I used an Oreo ready made crust and then only baked for 40 minutes. Doing it this way I recommend only putting the cherry puree on top and just use what it looks like looks good, then swirl immediately and put in the oven. If you let it set out at all the cherry will fall to the bottom and isn't as pretty. Be sure to turn off oven and temper when you take it out and all the other cheesecake baking recommendations and mine turned out beautiful. I drizzled with chocolate sauce and cherry puree and it plated up beatiful too. They were all impressed and would love to have it again.

Mar 07, 2011

I followed this recipe as written and it came out tasty and beautiful. There is another cherry cheesecake by LJ Bryan (don't quote me on name exactly) that works great for a regular pre-made pie crust. This one is perfect for the thicker 9" spring-form pan.

Aug 03, 2010

When this recipe is substituted with a store bought ready made crust, there is far too much batter and left over cherry puree. I would ammend this recipe to specify deep dish glass 9 inch pie dish, or cut the recipe in half. Otherwise, it is a very easy to make cheese cake with a nice light texture, pretty close to New York style.

May 12, 2011

The only modification that I made was to make a graham crust instead of a chocolate one. We loved this cheesecake. It is beautiful and delicious! This would be a perfect cheesecake for Christmas, Valentine's Day, or 4th of July. We just had this as our weekend dessert, and it was gone in 2 days.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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