Raspberry Swirl Cheesecake

By southerngrace

Ingredients

• Crust:
• 3 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• Filling:
• 4 8-ounce packages cream cheese, room temperature
• 1-3/4 cups granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 12 ounces sour cream
• 2/3 cup raspberry preserves

Details

Servings 2

Preparation

Step 1

For crust: Preheat oven to 350°F. Wrap outsides of two 9-inch-diameter springform pans with 2 3/4-inch-high sides with foil. Toss together the crumbs and sugar. Add butter and mix until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 8 minutes. Cool. Reduce oven temperature to 325°F.

For filling: Using electric mixer, beat cream cheese until fluffy and smooth, then add sugar and beat until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in vanilla. Fold in sour cream. Transfer filling to crust. Add plops of preserves scattered around the top of each cheesecake, then drag a knife through to create a swirled pattern. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

Run small knife around sides of cake to loosen. Release pan sides. Sprinkle with garnishes before serving, if desired.