Browse by
Browse by
Browse by
Browse by
Strawberry Cheesecake Decadence
Tested by Dixie Crystals
Chef Eddy Recipe
Strawberry Cheesecake Decadence
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Cool and creamy cheesecake with a chocolate graham cracker crust and strawberry jam swirls. Topped with fresh sliced strawberries and drizzled with chocolate ganache, this one is a crowd pleaser. 

Prep time
Bake/Cook time
1:20 to 1:30
1 9-inch cheesecake
Sign in to post a comment

Strawberry Cheesecake Decadence
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
1:20 to 1:30
Yield :
1 9-inch cheesecake


  • 1 1/2 cups chocolate graham crackers*
  • 5 tablespoons melted butter
  • 3 (8 oz) packages cream cheese, soft at room temperature
  • 1 1/4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs + 1 egg yolk
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2/3 cup strawberry or raspberry jam
  • 1 (16 oz) container fresh strawberries, sliced
  • 1 cup Chocolate Ganache or Sauce


  1. Preheat oven to 350°F.
  2. To make crust: Crush graham crackers with a rolling pin to obtain 1 1/2 cups.  Add melted butter and combine well. Press onto bottom of a 9-inch diameter spring form pan and place in oven for 8 minutes. Reduce oven temperature to 325°F.
  3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru the foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed, alternatively mix by hand using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg or yolk at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
  5. Add sour cream and vanilla.
  6. Pour 1/3 of cheesecake batter into pan, swirl half of jam onto cheesecake mixture ensuring to keep jam at least 1/2-inch from sides.
  7. Cover with 1/3 of cheesecake batter and repeat with remaining jam. Finish with remaining cheesecake batter. 
  8. Pour water into roasting pan about 1-inch high. Place cheesecake into roasting pan and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of the pan, about 80-90 minutes.
  10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  11. When ready to serve, run a sharp knife around the edge and bottom of cheesecake and decorate with strawberries and chocolate sauce.  
Shout Out To Our Baking Friends
    ::    Vern    ::    Nicole Balducci    ::    Melissa    ::    Lisa    ::    Jamie Smith    ::    Maureen C    ::    Linda Orellano    ::    Tereda Yates    ::    Meredith    ::    yael    ::    ap    ::    Nita Clamp    ::    karla b    ::    Kasi    ::    Jeffrey H    ::    nevesdan    ::    Sheila w    ::    Gerri B    ::    Kathleen W    ::    PrincessMomMe
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2017 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.