Peach Swirl Cheesecake



For the crust:

1 and ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons butter, melted

For the cheesecake filling:

1 teaspoon packed light brown sugar

¼ teaspoon cinnamon

1/4 cup peach marmalade

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

1 tablespoon cornstarch

4 eggs, at room temperature

1 cup sour cream

¼ cup heavy cream

2 teaspoons vanilla

For the swirl topping:

1 cup peach marmalade

1 teaspoon packed light brown sugar

½ teaspoon vanilla extract


Heat the oven to 350 degrees F.

In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until all the crumbs are evenly coated in the butter.

Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the crumbs evenly into the bottom of the pan, pressing the crumbs up ½-inch up the side of the pan. Bake for 10 to 12 minutes, or until the crust is lightly golden brown. Cool to room temperature.

Mix the brown sugar, cinnamon, cream cheese, sugar, cornstarch, eggs and marmalade together.

Add the sour cream, heavy cream and vanilla to the cream cheese mixture and process for 10 seconds to combine. Carefully pour the cream cheese mixture into the prepared crust, gently tapping the pan on the counter to release any large air bubbles.

Bake the cheesecake for 20 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 40 to 50 minutes, or until the center of the cheesecake is slightly jiggly, but the edges are firm. Turn off the oven, crack the oven door slightly and cool for 1 hour, then remove the cheesecake from the oven and cool to room temperature. Carefully remove the outer ring and wrap with plastic wrap and chill for at least 4 hours.

For the swirl topping:

Mix the peach marmalade with the brown sugar and vanilla extract. Swirl over cooled cheesecake.