• Preparation Time 20 minutes plus baking time
  • Makes 8-10


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  • 1 1/4 cups chocolate cookie crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 can cherry pie filling or topping
  • 1 tsp grated orange peel
  • 2 pkgs cream cheese, softened
  • 1 can Regular or Low Fat Eagle Brand® sweetened condensed milk
  • 3 eggs
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract

Serving Size: 8-10


Serving Size: 8-10

  • Combine crumbs, sugar and butter; press firmly on bottom of 9" (23 cm) springform pan.
  • In blender container, purée pie filling until smooth; add orange peel.
  • In medium bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, lemon juice and vanilla; mix well.
  • 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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