Strawberry Swirl Cheesecake

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1-1/4 cup HoneyMaid Graham Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Cream Cheese, softened
3/4 cup sugar
2 Tbsp. flour
1 Tbsp. vanilla
3/4 cup sour cream
3 eggs
1/3 cup Kraft Pure Strawberry Jam 

PREHEAT oven to 350.F if using a silver 9-inch springform pan (or to 325.F if using a dark nonstick 9-inch springform pan). Mix graham crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.

Pour over crust. Gently drop small spoonfuls of jam over batter; cut through jam several times with knife for marble effect.  BAKE 45 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 pieces to serve. Store leftover cheesecake in refrigerator.

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