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Strawberry Cheesecake
Strawberry Swirl Cheesecake

1 Cup Of Honey Maid Graham Cracker Crumbs
1/3 Cup Of Smucker's Seedless Strawberry Jam
3 Tablespoons Of Melted Real Salted Butter
40 Ounces Of Kraft Philadelphia Cream Cheese
3 Tablespoons Of White All Purpose Flour
1 1/8 Cup Of White Pure Cane Sugar
1 Tablespoon Of Hawaiian Vanilla Extract
1 Cup Of Fresh Knudsen Sour Cream
4 Large Fresh Whole Eggs

Serving Size 16
302 Calories Per Serving
19 Grams Of Fat

Preparation Instructions:
Many thanks to Amy from New York city for submitting this strawberry swirl cheesecake recipe. For the first step in the creation process, you will need to preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius. Next line a baking pan with aluminum tin foil, making sure the end of the foil extends over the sides of the baking pan. Next take out a mixing bowl, and add in the Honey Maid graham cracker crumbs, three tablespoons of white sugar, and all of the butter. Mix these ingredients together until they are even and consistent, then press them into the bottom of the baking pan. Slide the pan into the oven and bake the crust for ten minutes. Next take out another mixing bowl, and add in the remaining white sugar, cream cheese, all purpose baking flour, and vanilla extract. Using an electric mixer, rapidly whip these ingredients together until they form a light and fluffy cream. Next add in the eggs and sour cream gradually, mixing the contents into the cheesecake batter until they disappear. When your batter is nice and creamy, pour it over your baked cheesecake crust. Carefully drop spoonfuls of the seedless strawberry jam over the batter, then cut through the batter several times with a sharp knife to create a marble looking effect. You will now want to bake the cheesecake for forty minutes, until the center of the cheesecake is almost set. Let the dessert cool for ten minutes, then slide it into the refrigerator to chill for at least five hours. Store any leftover strawberry swirl cheesecake in the refrigerator.
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