Share with friends
  • 8
  •  
  •  
  •  
  •  
  •  

Cherry Swirled Cheesecake

Cherry Swirled Cheesecake

  By RFChef  

November 27, 2012

  • Yields: One 9-inch Cheesecake
Cherry Swirled Cheesecake

Directions

1Preheat oven to 300°F.

2Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring form pan.

3In blender container, purée pie filling until smooth; add orange rind.

4In 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.

5Pour half of batter into pan; top with 1/2 cup purée. Repeat layering. With knife, swirl purée into cream cheese mixture.

6Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining purée.

7Refrigerate leftovers.

source: Family Features

Ingredients

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

00:00

Share with friends
  • 8
  •  
  •  
  •  
  •  
  •  

Comments

Your email address will not be published. Required fields are marked *