Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This cheesecake is tasty and makes a beautiful presentation.

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
  3. In electric blender or food processor container, puree cherry pie fillng until smooth.
  4. Add orange rind; set aside.
  5. In a mixer bowl, beat cheese until fluffy.
  6. Gradually beat in low fat sweetened condensed milk until smooth.
  7. Add egg whites, egg, bottled lemon juice and vanilla; mix well.
  8. Stir in flour.
  9. Pour half of batter in prepared pan.
  10. Spoon 1/2 cup cherry puree evenly over batter.
  11. Top with remaining batter.
  12. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
  13. Reserve remaining puree.
  14. Bake 60 to 65 minutes or until center is set.
  15. Cool.
  16. Chill.
  17. Serve with remaining puree if desired.
  18. Refrigerate leftovers.


Most Helpful

This was not good at all. I went right by the recipe and it didn't have that good creamy cheesecake taste. I didn't really like the pureed cherry pie filling either. This a throw away recipe.

Joy L. November 25, 2016

I made this very pretty cake for my bff's birthday. It was incredible, rich, flavorful and very creamy. It tasted awesome, I never even missed the crust. What a fabulous flavor. Thank you so much for sharing your lovely recipe. :)

Baby Kato April 06, 2010

This was wonderful and really great tasting! Thanks Chris from Kansas....

Sheri-BDB July 08, 2006

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