Cherry Swirl Cheese Cake

We had an ice storm yesterday, but it’s Valentine’s Day today, so what do we do? Make a quick and easy cheesecake! After a pantry and refrigerator raid, here’s what I came up with. .The canned cherry swirl is just a nice bonus.

1 Graham cracker pie crust
1 16 oz block cream cheese
1 15 oz can sweetened condensed milk
4 whole large eggs
1 teaspoon vanilla
1 15 o cherry pie filling
3/4 cup sour cream
1/4 salt
1 teaspoon baking powder
2 cups whipping cream for topping
5 tablespoons powdered sugar
1 teaspoon vanilla

Preheat oven 350.

Add 1/2 can of cherries to a blender and blend until smooth.

In a large bowl, mix condensed milk and cream cheese until smooth.

Add eggs one at a time.

Add vanilla, baking powder, salt,

Whip mixture for 4 minutes.

Pour mixture into pie crust.

Add blended cherries in 5 lines and using the back edge of a knife, pull through the cherries to create swirls.

Place on a parchment-lined baking sheet.

Bake for 60 minutes.

Whip 2 cups whipping cream, vanilla, and powdered sugar


One Comment Add yours

  1. Wow!! So impressive and beautiful ~


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