Strawberry Swirl Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes

Ingredients

  • SAUCE
  • 1 cup frozen strawberries or raspberries in syrup, thawed
  • 1 1/2 teaspoons cornstarch
  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FILLING
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup lemon juice

Instructions

  • BLEND fruit and cornstarch in food processor until smooth. Cook and stir over medium heat 3 to 10 minutes until slightly thickened. Cool. Chill.
  • HEAT oven to 325°F. Combine graham cracker crumbs, sugar and butter in small bowl. Press 2 cups mixture firmly into bottom of ungreased 9-inch springform pan.
  • BEAT cream cheese until fluffy in large bowl. On low speed, slowly add sweetened condensed milk; mix until smooth. Add eggs and lemon juice; mix well.
  • POUR filling over crust. Spoon 1 cup sauce over filling; swirl to marble.
  • BAKE 55 to 60 minutes or until center is set. Cool 10 minutes. Carefully loosen cheesecake from side of pan with thin knife. Cool. Chill.
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