Cherries Jubilee Cheesecake Swirl

Serves 6 · 25 min prep · 55 min cook

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup plus 2/3 cup granulated sugar
• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 12 oz fresh sweet cherries, pitted
• 3 tbsp kirsch or brandy
• 1 tsp cornstarch
• 1 tsp lemon juice

Instructions

1. 1Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
2. 2Stir the graham cracker crumbs with the melted butter and the smaller amount of sugar until the mixture resembles wet sand.
3. 3Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust, then chill while you make the filling.
4. 4Beat the softened cream cheese with the remaining sugar until completely smooth and fluffy, scraping the bowl as needed.
5. 5Add the eggs one at a time, mixing just until incorporated, then blend in the sour cream and vanilla extract.
6. 6In a small saucepan over medium heat, combine the pitted cherries, kirsch, cornstarch, and lemon juice. Cook, stirring, until the cherries soften and the juices thicken into a glossy, lightly boozy sauce, about 5 to 7 minutes. Cool slightly.
7. 7Pour the cheesecake batter over the chilled crust and smooth the top.
8. 8Drop spoonfuls of the warm cherries jubilee mixture across the surface, then swirl gently with a knife to create bold ribbons without fully mixing.
9. 9Bake until the edges are set and the center still has a slight jiggle, 45 to 55 minutes.
10. 10Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes to prevent cracking.
11. 11Chill thoroughly for at least 4 hours or overnight before releasing the springform and slicing.
12. 12Serve each slice with any remaining warm cherries spooned over the top for extra juicy impact.