Strawberry Swirl Cheesecake


1 Package Graham Crackers

1/4 C. Sugar

1/3 C. Butter, Melted

1 Bag Frozen Strawberries

1/2 C. Sugar

1/2 C. Strawberry Jam

3 Boxes Cream Cheese, Softened

1 (14 ounce) Can Sweetened Condensed Milk

1/4 C. Lemon Juice

1/2 t. Vanilla

3 Eggs

{sheet pan & water}

Preheat oven to 300 degrees F.

Combine graham cracker crumbs, sugar, and butter in a food processor and zap until combined well & crumbly. Press onto the bottom of an nine inch spring-form pan. Refrigerate for 30 minutes.

Place strawberries, sugar and jam in a saucepan over medium heat and let thaw and cook for about 5-7 minutes or so. Carefully pour into a food processor or blender and puree until smooth. Pour into a mason jar and cool in fridge.

Beat cream cheese in a stand mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over cooled crust; drop one fourth of reserved strawberry sauce by teaspoonfuls on cream cheese layer; swirl gently into cream cheese mixture. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. Save remaining sauce to drizzle over the top of the cheesecake when serving.

Place cheesecake {once in the spring-form pan} on a sheet tray with sides and place in the oven. Take a little bit of water and fill until it covers a little bit of the bottom of the spring-form pan. This will prevent cracking.

Bake cheesecake until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight or at least for two hours. Serve reserved strawberry sauce with cheesecake. Enjoy!

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