Strawberry Swirl Cheesecake (Print Version)

Rich, creamy baked cheesecake made with cream cheese and Greek yogurt on a vanilla wafer crust, swirled with blended strawberry pie filling, baked in a water bath until set.

# Ingredients:

→ For the Crust

01 - 3 cups vanilla wafers, crushed into fine crumbs
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons salted butter, melted

→ For the Cheesecake Filling

04 - 3 (8 oz) packages cream cheese, room temperature
05 - 1 cup granulated sugar
06 - 1/2 cup plain Greek yogurt, room temperature
07 - 1 tablespoon pure vanilla extract or vanilla bean paste
08 - 4 large eggs, room temperature

→ For the Strawberry Swirl

09 - 1 (21 oz) can strawberry pie filling
10 - 2 tablespoons lemon juice

# Instructions:

01 - Preheat your oven to 325 degrees. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during the water bath.
02 - Add the vanilla wafers and sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1 to 2 minutes. Add the melted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
03 - Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12 to 15 minutes or until lightly golden. Remove from the oven and let cool while you prepare the filling.
04 - In a large mixing bowl, beat the cream cheese and sugar on medium-high speed for about 2 minutes until smooth and fluffy. Reduce the mixer speed to low and mix in the Greek yogurt and vanilla extract just until smooth. Add the eggs one at a time, mixing on low after each addition only until incorporated. Scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
05 - Add the strawberry pie filling and lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
06 - Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1 to 2 tablespoons each) of the strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
07 - Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
08 - Bake for 90 to 100 minutes, or until the center registers 150 degrees on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
09 - Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
10 - Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce if desired. This cheesecake is absolutely stunning!

# Notes:

01 - All ingredients must be at room temperature for the smoothest filling - this is really important!
02 - The water bath helps the cheesecake bake evenly and prevents cracks.
03 - Don't overmix once you add the eggs - this can incorporate too much air and cause cracks.
04 - The cheesecake is done when the center reaches 150 degrees and still jiggles slightly.
05 - Cooling gradually (in the oven, then on the counter, then in the fridge) prevents cracking from temperature shock.
06 - For the cleanest slices, wipe your knife between each cut.
07 - Store covered in the refrigerator for up to 5 days.

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