Decadent Cherry Caramel Cheesecake with Marshmallow Swirl

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined and the mixture resembles wet sand.

3.Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

4.In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

5.Add 1 cup of sugar, vanilla extract, and salt to the cream cheese, and continue to beat until well combined.

6.Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

7.Stir in the sour cream until smooth and creamy.

8.Pour half of the cheesecake batter over the cooled crust in the springform pan.

9.Dollop half of the cherry pie filling over the batter, then use a knife to gently swirl it into the batter.

10.Pour the remaining cheesecake batter on top, followed by the remaining cherry pie filling. Swirl again gently to create a marbled effect.

11.In a separate bowl, mix the marshmallow fluff with a few tablespoons of the caramel sauce until well combined. Drop spoonfuls of the marshmallow mixture on top of the cheesecake and swirl gently with a knife.

12.Drizzle the remaining caramel sauce over the top of the cheesecake.

13.Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

14.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

15.Before serving, garnish with additional cherry pie filling and a drizzle of caramel sauce if desired.