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Cherry Swirled Cheesecake




Source of Recipe


SandyU


List of Ingredients





Servings: One 9-inch cheesecake

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 peel
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 from Concentrate
1 teaspoon vanilla extract



Recipe



Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on
bottom of 9-inch springform pan.
In blender container, puree pie filling until smooth; add orange peel.
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle® Brand
until smooth. Add eggs, lemon juice and vanilla; mix well.
Pour half of batter into pan; top with 1/2 cup puree. Repeat layering. With
knife, swirl puree into cheese mixture.
Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with
remaining puree. Refrigerate leftovers.