Cherry Swirled Cheesecake | Recipes

Cherry Swirled Cheesecake

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Flavourful swirls in a creamy dreamy cheesecake… makes any occasion just a little more special.


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 250 g each cream cheese, softened
1 can 300 mL Regular or Low Fat Eagle Brand® sweetened condensed milk
3 eggs
1/3 cup 75 mL lemon juice
1 tsp 5 mL vanilla extract


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

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