This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!
Ingredients
- 1 cup Honey Maid Graham Cracker Crumbs
- 3 tablespoons sugar
- 3 tablespoons butter , melted
- 5 , 8 ounce
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup Breakstone's or Knudsen Sour Cream
- 4 eggs
- 0.33 cups Smucker's Seedless Strawberry Jam
Instructions
-
1
Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake for 10 minutes.
-
2
Beat cream cheese, 1 cup sugar, the 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 batter several times with knife for marble effect.
-
3
Bake until center is almost set, about 40 minutes. Cool completely. Refrigerate at least 4 hours or overnight.
-
4
Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
Nutrition Facts
Per serving
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