Cherry Swirled Cheesecake - [04.21.12] - #173

Cherry Swirled Cheesecake

Prep Time: 20 minutes plus baking time

Preheat To: 300ºF (150ºC)

Serving: 8-10

Ingredients:

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

Preparation:

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.