Tuesday, June 16, 2009

Cherry Swirled Cheesecake | cheesecake recipes

Cherry Swirled Cheesecake | cheesecake recipes

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
1 teaspoon grated orange rind
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/2 cup lemon juice
1 teaspoon vanilla extract
Combine crumbs, sugar and butter; press mixture into the bottom of 9−inch springform pan. In
blender, purée pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy.
Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well. Pour half of
cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife
swirl pie filling into cheese mixture. Bake at 300 degrees F for 50 to 55 minutes or until center is set.
Cool; chill. Serve with remaining cherry mixture.

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