Cherry Swirled Cheesecake24 Reviews
“A swirl of cherry in a creamy cheese filling -- all in a crunchy chocolate crust! What could be better?” - by EAGLE BRAND®
Original recipe yields 1 (9 inch) cheesecake
- Preheat oven to 300 degree F. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- 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.
- 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.
- Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.
Amount Per Serving (12 total)
- 471 cal
- 24.6 g
- 38.7 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"I spent 2 hours looking for a Swirled Cherry Cheesecake recipe that had a good rating..my husband has been craving it for quite some time. This Cheesecake is verrrrry good and beautiful. I did however..." See more use a premade g-cracker crust because my husband is not a fan of chocolate.."
"The cheesecake itself came out great - considerations for change are in the crust, adding in the cherry puree, and in preventing it from falling next time. The cake itself is delicious - very silky a..." See morend creamy. I made it in a heart shaped pan, so I think I had too much of the crumb base and my cooking time took longer than 55 minutes. I would consider just using a graham cracker crust - the chocolate crust was rather heavy. Also, I don't think I swirled in my cherry puree thoroughly as some "globs" sank to the bottom and then oozed out of the bottom. Finally, mine fell when it was cooling so I was diappointed in how it looked. I will try it again and hopefully have better luck (problems most likely are in the "chef" and in the different sized pan.)"
"I did not have chocolate cookie crumbs but I did have graham crackers so I threw some in my blender and ground them down to a fine crumb, then mixed with the butter and made a crust out of that. I did..." See more not add sugar to the crust ingredients as I had a feeling that the pie would be sweet enough on it's own. I used reduced fat cream cheese, "light" cherry pie filling and fresh squeezed lemon juice. This was well recieved by my husband and two kids, though I thought it was a little too sweet. I also think there was a little too much butter in the crust and my husband did remark on that. I think cutting it back just enough to hold the ingredients together without being greasy is the key--maybe three or four tablespoons instead of 1/3 of a cup. It's quite good, but with a few small tweaks, it might be perfect."
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