Cherry Swirl Cheesecake
Minutes Prep time: 20
Minutes Total time: 360
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 360
Servings: 12
Difficulty: Intermediate
1/4 cup butter, melted
1 cup graham cracker crumbs
3 pkgs (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 can (21 oz each) Duncan Hines® Comstock® Original Country Cherry Pie Filling & Topping, divided
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 74 mg | 7% |
Carbohydrate | 37 g | 12% |
Cholesterol | 117 mg | 39% |
Total Fat | 27 g | 41% |
Iron | 1 mg | 4% |
Calories | 409 kcal | 20% |
Sodium | 276 mg | 12% |
Protein | 6 g | 12% |
Saturated Fat | 15 g | 75% |
Sugars | 18 g | 2% |
Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Stir together melted butter and graham cracker crumbs in medium bowl. Press in bottom and up sides of 9-inch pie pan. Bake 10 minutes
Beat cream cheese and sugar in large bowl with an electric mixer at medium speed until smooth and fluffy, about 3 minutes. Add vanilla and eggs and beat just until smooth, about 1 minute. Pour into graham cracker crust.
Spoon 1/2 cup cherry pie filling onto cheesecake. Use a knife to swirl filling into batter. Bake 45 to 50 minutes, until set. Cool cherry swirl cheesecake completely and refrigerate at least 4 hours. Slice and serve with additional pie filling.
Cherry Swirl Cheesecake