This is a baked cheesecake with a graham cracker crust and a cream cheese filling that is split in two, colored purple and green, and swirled together with a knife or skewer. It is a Halloween dessert, and the marbled top is what makes it look like a witch’s brew. It serves 12. Prep takes 30 minutes and baking about an hour, but the cheesecake then rests in the oven and chills in the refrigerator for at least 4 hours, so plan 4 hours 30 minutes in all.
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The batter is simple. The care goes into mixing gently and letting the cheesecake cool slowly, which is how you avoid cracks.
The Crust and Filling
- Graham cracker crumbs (1 ½ cups), unsalted butter (½ cup, melted) and sugar (¼ cup of the 1 cup total): the crust. Mix until it looks like wet sand.
- Cream cheese (4 packages, 8 ounces each, softened): the base of the filling.
- Granulated sugar (the remaining ¾ cup): sweetens the filling and balances the tang of the cream cheese.
- Vanilla extract (1 teaspoon) and eggs (4 large): the eggs give structure and help it set.
- Sour cream (1 cup) and heavy cream (½ cup): they make the filling smooth and add a slight tang.
- Purple and green food coloring (½ cup each): for the swirl. The lemon juice (1 teaspoon) goes into the purple half.
Have everything at room temperature before you start. That gives a smoother batter and a creamier cheesecake.
Mixing and Swirling
Heat the oven to 325°F (163°C) and grease a 9-inch springform pan. Press the crust mixture firmly into the bottom of the pan so it is compact.
Beat the cream cheese with an electric mixer until smooth, then add the remaining sugar and the vanilla gradually. Add the eggs one at a time on low speed, mixing only until each is just combined. Overmixing can crack the cheesecake. Stir in the sour cream and heavy cream until smooth.
Divide the batter between two bowls. Mix the purple coloring and lemon juice into one, and the green into the other. Spoon alternating purple and green batter into the center of the crust, then swirl gently with a knife or skewer for a marbled effect.
Baking and Cooling
Bake for 55 to 60 minutes, until the edges are set and the center is slightly jiggly. It firms up as it cools, so do not overbake, which dries it out. Turn off the oven and leave the cheesecake inside for 1 hour. Then cool it to room temperature and refrigerate for at least 4 hours or overnight, which gives the best flavor and texture.
Without a springform pan, a regular cake pan lined with parchment paper works. Without an electric mixer, a whisk can do it but takes more effort to get the cream cheese lump-free. A toothpick or fork can swirl if you have no skewer.
Variations
- Add-ins: fold chocolate chips or chopped nuts into the batter before it goes into the crust.
- Flavor: almond extract instead of vanilla.
- Natural coloring: beet juice for purple and spinach juice for green.
- Crust: a crust of almond flour or coconut flour mixed with melted butter and a low-carb sweetener.
- Dairy-free: a dairy-free cream cheese alternative and coconut cream in place of the heavy cream, with all the other ingredients dairy-free too.
Toppings and Pairings
Whipped cream with edible glitter or Halloween sprinkles suits the cheesecake. Fresh raspberries, strawberries or blackberries give a tart contrast to the sweet filling. Sugar-free hot chocolate made with unsweetened cocoa and almond milk is a warm drink to go with it.
Nutrition per Slice
One slice has about 350 calories, 28 grams of fat, 22 grams of carbohydrates, 22 grams of sugar and 6 grams of protein. It is a traditional sugar-sweetened cheesecake with a graham cracker crust.
FAQ
Can I make it ahead?
Yes, and it is best that way. Make it a day ahead and refrigerate it overnight for the creamiest texture.
How should leftovers be stored?
Cover the cheesecake tightly with plastic wrap or foil and keep it in the refrigerator for up to a week.
What if there is no food coloring?
Use beet juice for purple and spinach juice for green.
Can it be made dairy-free?
Use a dairy-free cream cheese alternative and coconut cream in place of the heavy cream, and make sure the other ingredients are dairy-free too.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Witches’ Brew Swirl Cheesecake: Delight in This Spooky Recipe!
Ingredients
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining ¾ cup of sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Stir in the sour cream and heavy cream until smooth.
Divide the cheesecake batter evenly into two bowls. In one bowl, mix in the purple food coloring and lemon juice until the desired color is achieved. In the other bowl, mix in the green food coloring.
Pour alternating spoonfuls of the purple and green batters into the center of the crust, creating a swirl effect. Use a knife or skewer to gently swirl the colors together for a marbled effect.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
For a festive touch, top the cheesecake with whipped cream and edible glitter or Halloween-themed sprinkles before serving.
Substitute the food coloring with natural alternatives like beet juice for purple and spinach juice for green if you prefer a more natural approach.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 350 calories |
| Sugar Content | 22g |
| Sodium Content | 0mg |
| Fat Content | 28g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 22g |
| Fiber Content | 0g |
| Protein Content | 6g |
| Cholesterol Content | 0mg |