secret recipe club: jam swirled cheesecake

last summer, i canned a heck of a lot of fruit. strawberry jam. cherry almond jam. peach butter. apple pie filling. and along with the grape jelly and raspberry jam from my grandpa and mom, my basement is still stocked to the brim with fruit. so lately i've been on the lookout for ways to use jam - besides the obvious thumbprint cookie, between two pieces of bread, or smeared on a ritz with peanut butter. which brings me to this month's secret recipe club and tessa of the cookin' chemist's blueberry swirl cheesecake. as soon as i saw it, i knew cheesecake would be the perfect vessel for some of my homemade jam. and it didn't disappoint in the least.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

check out my previous secret recipe club posts below
whole wheat grapefruit cake
chewy no bake granola bars & carrot cinnamon waffles
gingerbread muffins
double chocolate peanut butter chip oatmeal cookies
butterscotch peach cake
whole wheat honey pancakes minted pineapple lime agua frescabreakfast tacos
simple almond sandwich cookies
roasted banana rum cake

jam swirled cheesecake
adapted from the cookin' chemist's blueberry swirl cheesecake
15 minutes prep, 1 hour bake, refrigerate at least 4 hours; makes one 8x8" or 9x13" pan

i made this in an 8x8" square pan and it rose all the way to the top. it didn't overflow, burn, or cook unevenly, it's just something to think about if you decide to use a small pan.

for the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted

for the filling:
24 ounces cream cheese, room temperature
1 cup sugar
1 cup sour cream
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
about 2/3 cup jam, i used homemade cherry almond jam
  1. preheat your oven to 350F. line your baking pan with aluminum foil or parchment paper and set aside.
  2. in a small bowl, combine the graham cracker crumbs, sugar, and butter. press into the bottom of the pan and bake 10 minutes. cool on a wire rack.
  3. while the crust is baking, make the filling. beat the cream cheese and sugar until smooth. add the sour cream, flour, vanilla, and almond and mix until combined. add eggs and beat just until combined. pour filling over the crust. add spoonfuls of the jam on top of the filling. drag a knife through the jam and filling to create the swirl.
  4. bake about an hour, or until the center is almost set. cool complete on a wire rack. refrigerate at least 4 hours before serving. use a knife to loosen the edges before cutting and serving. store in the refrigerator.


  1. What a beautiful cake. I love jam, I love cake, I'm pretty sure this cake would be fabulous with a raspberry champagne jam I have hanging out in the fridge. Kate, it was a pleasure having your blog for SRC this month. Thanks again for the banana bars recipe!

  2. I'm in the same boat as you - I still have a ton of jam sitting in my pantry, and with summer coming in just a few months, I'm looking for ways to put a dent in the stockpile so that there's room for new jars!
    This recipe sounds like the answer to my problems... the filling looks soft and creamy, just the way I like it, and just the thing for showing off a nice homemade jam!

  3. Your cheesecake looks delicious! I recently made one with raspberry jam that my mom had made - I am sure I would love it with cherry almond or blueberry too!

  4. I would love some of that homemade jam for this cheesecake. Yours looks great. Glad you enjoyed the recipe!

  5. cherry almond jam?? sounds so wonderful. this cheesecake is beautiful!

  6. Oh my goodness. This looks amazing! Great job!

  7. YUM. This looks so so tasty...I bet the combo of tart cheesecake and sweet jam is just divine! :)

  8. Oh my gosh, that looks so good.

  9. Why have I never thought to swirl jam in cheesecake, looks wonderful.

    If you haven't already, I'd love for you to check out my SRC recipe this month: Fruit, Nut & Poppy Seed Chicken Salad.

    Cook Lisa Cook

  10. This looks FANTASTIC!! Love cheese cake. And adding jam - perfect!!


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