Philadelphia New York-style Strawberry Swirl Cheesecake

  • Prep Time: 15 Minutes (Total Times 5 Hours 25 Minutes)
  • Serving Size: 16
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons Sugar
  • 3 tablespoons Butter, Melted
  • 5 Pkg. (8 Ounce Each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 3 tablespoons Flour
  • 1 tablespoon Vanilla
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1/3 cup SMUCKER'S Seedless Strawberry Jam
  • 4 Eggs
  • PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.

    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.

    BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.


    Healthy Living

    Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.


    Substitute 1 bag (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.