1-Making this baked cherry swirl cheesecake starts with preparing the cherry sauce, which brings a tangy, fruity element to the creamy base. Begin by combining the cherries, water, sugar, and cornstarch in a small pot and cooking over medium-low heat until it thickens into a jammy mix. Once ready, stir in lemon juice and almond extract, then puree it smooth for that signature swirl.

2-Next, for the crust, mix the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl, then add the melted butter to blend everything together. Press this mixture firmly into the bottom of a greased and parchment-lined 8-inch cake pan to create a solid base.

3-Preheat your oven to 400°F (204°C) and prepare the filling by beating the softened cream cheese, sugar, and cornstarch until smooth. Add the eggs one at a time, scraping the bowl each time, then mix in the heavy cream and almond extract. Pour this batter over the crust, tap to remove air bubbles, and drizzle half the cherry sauce on top before swirling it gently with a knife.

4-Baking and Cooling Steps

Place the cake pan in a larger baking dish and add hot water to reach about three-quarters up the sides for a water bath.

Bake at 400°F for 15 minutes, then reduce the heat to 300°F and continue baking for 65 to 75 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour before removing it to cool completely at room temperature.

Invert the cheesecake onto a serving plate and chill it in the refrigerator until you’re ready to serve, then garnish with the remaining cherry sauce.