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Cherry Swirled Cheesecake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12
Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages cream cheese
1 (14-ounce) can sweetened condensed milk
4 egg whites
1 egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted flour

Preheat oven to 300º F. Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan. In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind; set aside. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour. Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Reserve remaining puree. Bake 60 to 65 minutes or until center is set. Cool and then chill in refrigerator for 4 hours or overnight. Serve with remaining puree if desired. Refrigerate leftovers.

Makes 12 servings.

Date: January 20, 2003


I baked this cake yesterday for a one dish party and it was a success. It was finished within 15 minutes of serving. The cherry pie filling led the guests guessing whether it was a pudding or cake at the time of serving. It is a spectacular cheesecake for parties

Reviewer: Venissa
This cake is awesome!


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