Cherry Swirled Cheesecake

Ingredients

Crust

1 1/4 cups chocolate cookie crumbs (I used ***Oreos without the cream)

1/4 cup granulated sugar

1/4 cup butter, melted

Cheesecake

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

Cherry Sauce

1 (21 ounce) can cherry pie filling or topping

Directions

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

2. In blender, puree cherry pie filling until smooth. Then, in a large 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 the batter into pan; top with 1/2 cup of cherry puree. Repeat one more layer batter and puree. With toothpick or knife, swirl puree into cheesecake mixture.

4. Bake 50-55 minutes or until center is set.* Cool, chill completely.** Overnight in the refrigerator is best. Serve with remaining puree. Store leftovers covered in refrigerator.

Serves 12

 *Every oven is different, but it took an extra 15-20 minutes of baking in my oven for the center to set.

**Here are some great tips from ehow on how to remove your cheesecake from the springform pan.

Cool and refrigerate for 2-3 hours before removing!

***I used about half of a 14.3 oz. package of regular Oreos and scraped the middles off before crushing into crumbs.

 Adapted slightly from Allrecipes/Eagle Brand Recipes

Printed from mybiscuitsareburning.blogspot.com