Cherry swirled cheesecake | Recipe of the Week


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 sweetened condensed milk

3 large eggs

1/3 cup lemon juice

1 teaspoon vanilla extract.


1. Preheat oven to 300 degrees. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. 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.

3. 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.

4. Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.

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