Cherry Swirled Cheesecake

Cherry Swirled Cheesecake


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

Ingredients {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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  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 25

  1. 30 Ratings

Mrs Tanya J

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..


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.)

Sarah Jo

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.