IngredientsEdit

• 1¼ cups chocolate cookie crumbs
• ¼ cup sugar
• ⅓ cup margarine or butter, melted
• 1 can (21-ounce) cherry pie filling or topping
• 1 tsp grated orange peel
• 2 pkg (8-ounce) cream cheese, softened
• 1 can (14-ounce) Eagle ® Brand sweetened condensed milk (not evaporated milk)
• 3 eggs
• ⅓ cup lemon juice from concentrate
• 1 tsp vanilla extract

Directions Edit

1. Preheat oven to 300°F.
2. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
3. In blender container, puree pie filling until smooth; add orange peel.
4. In mixer bowl, beat cheese until fluffy.
5. Gradually beat in Eagle ® Brand until smooth.
6. Add eggs, lemon juice and vanilla; mix well.
7. Pour half of batter into pan; top with ½ cup puree.
8. Repeat layering.
9. With knife, swirl puree into cheese mixture.
10. Bake 50 to 55 minutes or until center is set. Cool. Chill.
11. Serve with remaining puree.
12. Refrigerate leftovers.