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Cherry Swirled Cheesecake

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Make It

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  • Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, puree pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well.
  • Pour half of cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife swirl pie filling into cheese mixture.
  • Bake at 300 degrees F for 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining cherry mixture.


** Don't use all of the "juice" from the pie filling; it will make the cherry mixture too runny.*** Add the second layer of cream cheese mixture in a swirling motion starting with the outside of the pan. This will prevent the cherry mixture from running to the sides. Have fun with the swirls, you can't mess up!

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