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Cherry Swirled Cheesecake


  • 1 1/4 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup butter or margarine, melted
  • 1 (21 ounce) can cherry pie filling
  • 1 teaspoon grated orange rind
  • 16 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract

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