Cherry Swirled Cheesecake
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1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter, melted
1 (21 oz.) can cherry pie filling
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
HEAT oven to 300°F. Combine cookie crumbs, sugar and butter in medium bowl; press firmly onto bottom of ungreased 9-inch springform pan.
PUREE cherry filling in blender container until smooth. Beat cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
POUR half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. Swirl puree into cream cheese mixture with knife.
BAKE 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree.