Strawberry Swirl Cheesecake


To me, brunch is usually all about the carbs and protein. Duchess Potatoes, Corned Beef Hash, Egg Bakes...the possibilities are endless.

Though, sometimes the sweet tooth wins out.  Rainbow Sprinkle Cinnamon Rolls, Caramel Rolls, Muffins...again, the list goes on.

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!

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    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


    Strawberry Sauce

    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