This recipe is broken down into clear, step-by-step instructions to guide you through each stage of creating your Easter Swirl Pie. Follow these instructions carefully for the best results.

1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix well until all the crumbs are moistened and the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to firmly press the crust and ensure it’s even. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown and fragrant. Remove from the oven and let cool completely while you prepare the filling. Baking the crust beforehand helps it set and prevents it from becoming soggy from the filling.
2. Make the Creamy Cheesecake Filling: While the crust is cooling, prepare the cheesecake filling. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps of cream cheese remaining. Scrape down the sides of the bowl as needed. Add the sour cream, eggs (one at a time, mixing well after each addition), vanilla extract, and lemon juice. Mix on low speed until just combined and smooth. Be careful not to overmix the batter at this stage, as overmixing can incorporate too much air and lead to cracks in the cheesecake during baking.
3. Divide and Color the Filling: Divide the cheesecake filling evenly into three separate bowls. In the first bowl, gently fold in the strawberry puree until it’s evenly distributed, creating a pink filling. In the second bowl, gently fold in the blueberry puree until you achieve a blue/purple filling. In the third bowl, gently fold in the lemon curd until you have a yellow filling. Gentle folding is key to maintaining the light and airy texture of the cheesecake batter and preventing the colors from muddling.
4. Create the Easter Swirls: Pour dollops of each colored cheesecake filling (pink, blue/purple, and yellow) randomly over the cooled graham cracker crust. You can alternate colors and create a pattern if desired. Once all the filling is in the pan, use a butter knife or a skewer to gently swirl the colors together. Drag the knife or skewer through the fillings in a figure-eight or spiral motion. Don’t over-swirl, as this can blend the colors too much and lose the distinct swirl effect. Aim for a marbled appearance.
5. Bake the Easter Swirl Pie: Carefully place the springform pan on a baking sheet. Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set around the edges and only slightly jiggly in the center. The internal temperature should reach 150-155°F (65-68°C). A water bath is recommended for cheesecakes to prevent cracking and ensure even baking, but for this recipe, baking on a baking sheet is usually sufficient. However, for extra insurance against cracking, you can place a shallow pan of hot water on the lower rack of the oven while baking.
6. Cool and Chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled to room temperature, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and chill. Chilling is crucial for the cheesecake to firm up and for the flavors to meld together. Patience is key!
7. Serve and Enjoy: Before serving, carefully remove the sides of the springform pan. You can run a thin knife or spatula around the edges of the cheesecake before releasing the springform to ensure clean removal. Slice the Easter Swirl Pie into wedges and serve chilled. Garnish with fresh berries, whipped cream, or a dusting of powdered sugar, if desired.