Strawberry Swirl Cheesecake
A rich and creamy baked cheesecake with a vibrant, tangy strawberry swirl, all nestled in a crisp vanilla wafer crust. Easy to make and stunning to serve!
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
Ingredients
Main ingredients
- 3 cups vanilla wafers crushed into fine crumbs
- 2 tablespoons granulated sugar for crust
- 6 tablespoons salted butter melted
- 3 packages cream cheese 8-ounce each, room temperature
- 1 cup granulated sugar for filling
- ½ cup plain Greek yogurt room temperature
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 4 large eggs room temperature
- 1 can strawberry pie filling 21 ounces
- 2 tablespoons lemon juice
Instructions
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment.
- Mix wafer crumbs, sugar, and melted butter in a bowl. Press into the pan and bake for 10 minutes. Cool slightly.
- Beat cream cheese until smooth. Blend in sugar, then yogurt and vanilla until smooth.
- Add eggs one at a time, mixing gently after each. Pour filling into pan, tap to remove air bubbles.
- Blend pie filling and lemon juice until smooth. Drop spoonfuls over filling and swirl with knife.
- Bake for 50–60 minutes until center jiggles slightly. Turn off oven and cool inside for 1 hour with door cracked.
- Refrigerate cheesecake at least 4 hours or overnight before serving.
Notes
Store covered in the fridge for up to 5 days or freeze slices individually. Let thaw in the fridge before serving. Try switching up the pie filling with cherry or blueberry!