Cherry Swirl Cheesecake Recipe

Preheat the oven to 325°F (163°C).

In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla extract until smooth.

Add the eggs, one at a time, mixing well after each addition.

Pour half of the cream cheese mixture over the crust in the springform pan.

Drop spoonfuls of cherry pie filling onto the cream cheese mixture. Swirl the cherries gently with a knife to create a marbled effect.

Pour the remaining cream cheese mixture over the cherries and smooth the top.

Bake for 60 minutes or until set. The center should still be slightly jiggly.

Remove from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edge of the cheesecake to loosen it from the pan.

Chill in the refrigerator for at least 4 hours or overnight.

Serve chilled and enjoy!