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Cherry Swirled Cheesecake

  • Makes: 8-10  
  • Preparation Time: 20 minutes plus baking time 

Ingredients

1 1/4 cups300 ml chocolate cookie crumbs

1/4 cup50 ml sugar

1/3 cup75 ml butter, melted

1 can19 oz/540 ml cherry pie filling or topping

1 tsp5 ml grated orange peel

2 pkgs250 g each cream cheese, softened

1 can300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

3 eggs

1/3 cup75 ml lemon juice

1 tsp5 ml vanilla extract

Directions

  1 Combine crumbs, sugar and butter; press firmly on bottom of 9" (23 cm) springform pan.

  2 In blender container, purée pie filling until smooth; add orange peel.

  3 In medium bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, lemon juice and vanilla; mix well.

  4 Pour half of batter into pan; top with ½ cup (125 mL) purée. Repeat layering. With knife, swirl purée into cheese mixture. Bake in preheated 300°F (150ºC) oven 50-55 minutes or until centre is set. Cool. Chill. Serve with remaining purée. Refrigerate leftovers.

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