Adapted from KraftRecipes.com
Creamy cheesecake, strawberry jam and a crunchy graham cracker crust. Plus a super-easy technique for achieving the swirl. This is for when you want serious oohs and ahhs.
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
1/3 cup seedless strawberry jam
Preheat oven to 325°F.
LINE a 13x9-inch pan with heavy-duty foil, with ends of foil extending over sides to help lift finished cake from pan.. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 minurtes.
BEAT cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs,one at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Yield: 16 servings
From Howdini.com, watch how easy it is to make this yummy cheesecake.
Recipes: Desserts, Cheesecake, Strawberry Swirled, Dairy, Kosher