Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Filling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cups Chocolate cookie crumbs
- 1/4 cup Sugar
- 1/3 cup Margarine or butter, melted
- 1 can (21-ounce) cherry pie filling or topping
- 1 tsp Grated orange peel
- 2 pckg (8-ounce) cream cheese, softened
- 1 can (14-ounce) Eagle ® Brand Sweetened Condensed Milk (NOT evaporated milk)
- 3 Eggs
- 1/3 cup Lemon Juice from Concentrate
- 1 tsp Vanilla extract
- =
Directions
Preheat oven to 300°.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
In blender container, puree pie filling until smooth; add orange peel.
In mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle ® Brand until smooth.
Add eggs, lemon juice and vanilla; mix well.
Pour half of batter into pan; top with 1/2 cup puree.
Repeat layering.
With knife, swirl puree into cheese mixture.
Bake 50 to 55 minutes or until center is set.
Cool. Chill.
Serve with remaining puree.
Refrigerate leftovers.