Then sometimes the sweet tooth really asserts itself and dessert happens at brunch, like that one time we had pie for breakfast with Hubs’ family.
So why not cheesecake?
I made this for Hubs’ birthday, but I was working a 12 hour shift that day, so you eat cheesecake when you eat cheesecake, ya know?
I’ve made lots of cheesecakes and lots of mini cheesecakes and I have to say, this is one of the best! In fact, Hubs was disappointed that this was a mini cheesecake. He would have gladly enjoyed a full sized strawberry swirl cheesecake!
- Einspänner (Viennese Coffee with Whipped Cream) by Tara's Multicultural Table
- Strawberry Rhubarb Mimosas by Kate's Recipe Box
- Biscuit Ebelskiver by A Kitchen Hoor's Adventures
- Bourbon Pecan French Toast Casserole by Love & Confections
- Chocolate Chip Mini Muffins by Family Around the Table
- Homemade Cream Cheese Danish by Big Bears Wife
- Soft Summer Herb Bread Knots by Karen's Kitchen Stories
- Easy and Airy Cheese Soufflé for Two by Making Miracles
- Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise
- Turkey and Cheese Rollups by The Mandatory Mooch
- Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos
- Chocolate Raspberry Crumb Bars by Sweet Beginnings
- Cookies and Cream Macarons by April Golightly
- German Plum Cake (Pflaumenkuchen) by Caroline's Cooking
- Keto Cheesecake Fluff by Keto Basic AF
- Strawberry Swirl Cheesecake by Amy's Cooking Adventures
Bread, Grains, and Cereal Recipes
Fruit and Veggie Recipes
Meat, Poultry, and Fish Recipes
Strawberry Swirl Cheesecake
½ cup crushed graham crackers (about 3 crackers)
1 ½ tablespoon butter, melted
Pinch of ground cinnamon
8 ounces cream cheese, room temperature
1/3 cup sugar
1 egg, room temperature
2 tablespoon sour cream, room temperature
¼ tsp vanilla extract
Adapted from Sugar, Salt, Magic
1 cup sliced strawberries (I used fresh)
2 tablespoons sugar
1 tablespoon water
1 tablespoon whisky
1 ½ teaspoons cornstarch
For the strawberry sauce, place all ingredients in a blender and blend until smooth.
Pour the mixture into a saucepan over medium heat and cook for 5-8 minutes or until thickened. Remove from heat and set aside. Once cooled, push through a fine mesh sieve to remove seeds.
Preheat the oven to 350 degrees F. Butter the inside of a mini springform pan (about 4 ½-inch diameter). Wrap the bottom of the pan in aluminum foil.
Stir together the graham cracker crumbs, butter, and cinnamon and press into the bottom of the pan, coming up slightly on the sides. Bake in the preheated oven for 10 minutes. Remove from oven and set aside.
Reduce oven heat to 325 degrees F
Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until completely smooth. Turn to low and add in the egg, mixing until combined.
Follow with the sour cream and vanilla, mixing until just combined.
Pour the half of the cheesecake filling into the baked crust. Follow with ½ of the strawberry sauce. Swirl the sauce with a knife. Add the remaining cheesecake. Add dots of strawberry sauce to the top and swirl with a knife.
Place a deep panful of water on a lower rack in the oven (this will keep the oven moist and should prevent the cheesecake from drying out & cracking). Place the cheesecake on the middle rack and bake for 45-60 minutes or until the top of the cheesecake is lightly browned, but the center is still jiggly.
Turn off the oven and crack the door. Leave the cheesecake in the oven to cool for 1 hour. Then refrigerate overnight.
Makes 1 mini cheesecake, serving 2-4