Cherry Swirled Cheesecake

Name: Cherry Swirled Cheesecake
Prep time: 20 min
Cook time: 55 min
Yield: 8
Ingredients: 1 1/4 cups (300 mL) chocolate cookie crumbs; 1/4 cup (50 mL) sugar; 1/3 cup (75 mL) butter, melted; 1 can (19 oz / 540 mL) cherry pie filling or topping; 1 tsp (5 mL) grated orange peel; 2 pkgs (250 g) each cream cheese, softened; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Low Fat Sweetened Condensed Milk; 3 eggs; 1/3 cup (75 mL) lemon juice; 1 tsp (5 mL) vanilla extract

Prep Time 20 mins

Cook Time 55 mins

Serves 8

Difficulty N/A

Ingredients

1 1/4 cups (300 mL) chocolate cookie crumbs
1/4 cup (50 mL) sugar
1/3 cup (75 mL) butter, melted
1 can (19 oz / 540 mL) cherry pie filling or topping
1 tsp (5 mL) grated orange peel
2 pkgs (250 g) each cream cheese, softened
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
3 eggs
1/3 cup (75 mL) lemon juice
1 tsp (5 mL) vanilla extract

Low Fat Sweetened Condensed Milk

Directions

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

Pour half of batter into pan; top with 1/2 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.