ClickCease Elderberry Swirl Cheesecake – Wildly Rooted
Elderberry Swirl Cheesecake
Wed, Jun 02, 21

Elderberry Swirl Cheesecake

Elderberry Swirl Cheesecake

Elderberry Swirl Cheesecake

Prep: 25 Mins
Total: 10 hours
Serves: 8-10

1 cup finely ground graham crackers (8 sheets)
2 tablespoons of unsalted butter (melted)
1 1/2 cup of sugar + 2 tablespoons
4-8 tablespoons of elderberry syrup
32 ounces of cream cheese, room temperature
1 pinch of salt
1 teaspoon of pure vanilla extract
4 large eggs, room temperature
2 tablespoons of Honey
1 9-inch spring form pan


  1. Preheat the oven to 325 degrees.
  2. Place 8 graham crackers in a ziplock bag and crush well.
  3. Stir together graham cracker crumbs, 2 tablespoons of sugar and the 2 tablespoons of butter (melted) in a bowl. Press crumb mixture evenly into the bottom of your springform pan. Bake until set, about 10 minutes. Let cool.
  4. Mix 4 tablespoons of elderberry syrup with 4 tablespoons of honey in a small bowl. Set aside. This will create a subtle elderberry syrup flavor.
    ~If you’d like your cheesecake to have a full body elderberry flavor, add an additional 4-8 tablespoons of syrup in with the filling~
  5. Add the 32oz of cream cheese into an electric mixing bowl. I prefer using the paddle attachment. Mix on medium speed until fluffy, about 2 minutes.
  6. Turn the mixer down to a low setting and add 1 1/2 cups of sugar in slowly. Add 1 pinch of salt and  1 teaspoon of vanilla. Mix ingredients until well combined.
  7. Add 4 large eggs, one at a time, mixing each until just combined (do not overmix).
  8. Pour completed cream cheese filling from your mixing bowl over the graham cracker crust.
  9. Place elderberry syrup/honey mixture over the cheesecake by the spoonful. With a butter knife or toothpick swirl the syrup into the cheesecake.
  10. Place springform pan in the center of the oven. Cook for about an hour. Cheesecake is done when the cake /edges are set but the center still jiggles.
  11. Turn oven OFF. Leave cheesecake in oven for approximately 30 minutes (to avoid cracking).
  12. Place in fridge once cooled. Store in fridge for 6 hours. Run a knife around the inside of the pan/outer edge of the cheesecake before serving.
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