Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Cherry Swirled Cheesecake

Ingredients

  • 1 1/4 cups (300 mL) chocolate cookie crumbs
  • 1/4 cup (50 mL) sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 can (540 mL) cherry pie filling or topping
  • 1 tsp (5 mL) grated orange peel
  • 2 packages (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

Directions

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.

Back to Fresh Solutions

Related Recipes

Cherry Swirled Cheesecake

Ingredients

  • 1 1/4 cups (300 mL) chocolate cookie crumbs
  • 1/4 cup (50 mL) sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 can (540 mL) cherry pie filling or topping
  • 1 tsp (5 mL) grated orange peel
  • 2 packages (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

Directions

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.