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Cherry Swirled Cheesecake




Source of Recipe


Eagle Brand Condensed Milk


List of Ingredients




Cherry Swirled Cheesecake

Servings: One 9-inch cheesecake

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 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

Instructions:

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.


Recipe