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Cherry Swirled Cheesecake
Cherry Swirled Cheesecake

Cherry Swirled Cheesecake

5 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/4 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 can (21 ounce) cherry pie filling
1 teaspoon grated orange rind
16 ounces cream cheese, softened
1 can (14 ounce) sweetened condensed milk
3 eggs
1/2 cup lemon juice
1 teaspoon vanilla extract
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Let's Make It
Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, puree pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well.
Pour half of cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife swirl pie filling into cheese mixture.
Bake at 300 degrees F for 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining cherry mixture.
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