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SuperButter Swirl Cheesecake

Posted on 01 September 2017

Enjoy this rich cheesecake with a delicious SuperButter swirl! Its decadent creamy texture will tempt you to grab more than one piece!


  • 9” springform pan


  1. Combine all ingredients in a small saucepan and heat over low heat, stirring, until smooth and the sugar has dissolved.
  2. Set aside to cool to room temperature.
  1. Preheat oven to 350°F.
  2. Combine crust ingredients and stir with a fork until well blended.
  3. Press into the bottom of a 9-inch springform pan.
  4. Place the pan on a large square of heavy duty foil and wrap the outside, up to but not over the rim. (The foil covers the seams, since the cheesecake will bake in a pan of water.)
  5. Bake for 9 minutes, then remove pan to a cooling rack and lower the oven temperature to 325°F
  1. In a large bowl, beat cream cheese until light and fluffy.
  2. Slowly beat in the sugar, vanilla, and salt.
  3. Beat in eggs, one at a time, mixing thoroughly after each addition.
  4. Pour filling into cooled crust.
  5. Put little dollops of SuperButter swirl all over the cheesecake then swirl in with a small spatula or butter knife. If the dollops sink into the cheesecake before you are able to spread, thin the remaining swirl with a little milk or cream and drop smaller amounts.
  6. Set the cheesecake in a roasting pan. Put the pan with the cheesecake in the oven and slowly add boiling to the larger pan to a depth of 2 inches.
  7. Bake the cheesecake for about an hour, or until the middle is set. It will still be a little jiggly.
  8. Place on a cooling rack to cool completely.
  9. Refrigerate for at least 4 hours or overnight. Run a knife around the edge of the cheesecake and carefully remove the rim.
  • You can purchase SuperButter on Amazon.
  • Instead of using our Natural Graham Cracker Cookie Crumbs you can also use our Natural Cookies & Cream Cookie Crumbs
  • If using a regular 9" cake pan instead of a springform: place a cardboard round over the chilled cheesecake, invert it and, using a torch, heat the bottom of the cake pan to release the cheesecake. You may have to gently bang the rim of the pan on the table a few times to release it. Once it is removed from the pan, place another cardboard round on the crust and invert the cheesecake. You can freeze the cheesecake at this point if you'd like.
The decadent creamy texture of this cheesecake will tempt you to grab more than one piece!

Products used in this recipe


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