Cherry Swirled Cheesecake

  • Servings: servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 55 Minutes


  • 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.
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