• Ingredients
  • 1 1/4 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup butter or margarine, melted
  • 1 (21 ounce) can cherry pie filling or topping
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 3 large eggs
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 300 degree F. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  • In blender container, puree cherry filling until smooth. In bowl, beat cream cheese until fluffy. 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. With knife, swirl puree into cream cheese mixture.
  • Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.

Nutritional Information

Amount Per Serving  Calories: 471 | Total Fat: 24.6g | Cholesterol: 119mg Powered by ESHA Nutrient Database Nutritional Information Cherry Swirled Cheesecake Servings Per Recipe: 12 Amount Per Serving Calories: 471

  • Total Fat: 24.6g
  • Cholesterol: 119mg
  • Sodium: 288mg
  • Total Carbs: 38.7g
  •     Dietary Fiber: 0.7g
  • Protein: 6.8g