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Cherry Swirled Cheesecake




Source of Recipe


Eagle Brand®


List of Ingredients




1¼ 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 (225 g each) cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand®
3 eggs
1/3 cup (75 mL) lemon juice
1 tsp (5 mL) vanilla extract


Recipe



1. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch (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