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Cakes & Cheesecakes
Cherry Swirled Cheesecake

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Preparation Time
20 minutes

Bake Time
50-55 minutes

Servings 1 9-inch cheesecake
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Sweet Holiday Traditions

  • 1 1/4 cups chocolate cookie crumbs
  • 1/4 cup sugar
  • 1/3 cup margarine or butter, melted
  • 1 (21-ounce) can cherry pie filling or topping
  • 1 teaspoon grated orange rind
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 eggs
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
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    1. Preheat oven to 300°F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
    2. In blender container, purée pie filling until smooth; add orange rind.
    3. In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice from concentrate and vanilla; mix well.
    4. Pour half of batter into pan; top with 1/2 cup purée. Repeat layering. With knife, swirl purée into cream cheese mixture.
    5. Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining purée. Refrigerate leftovers.

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