Ingredients
Scale
- 2 cups graham cracker crumbs (or shortbread cookie crumbs)
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup strawberry puree
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well to form the crust.
- Press the crust mixture firmly into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese and sugar together until smooth.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, beating gently until just combined.
- Pour half of the cheesecake batter over the crust. Swirl in half of the strawberry puree.
- Pour remaining batter on top and drizzle with remaining strawberry puree. Gently swirl to create marbled effect.
- Bake for 60-70 minutes, or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
Serve with fresh strawberries or whipped cream. Store covered in the refrigerator for 5-7 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
