Cherry Topped Cheesecake

Ingredients

• 1 (18.25 ounce) box Duncan Hines yellow cake mix*
• 16 ounces softened cream cheese
• 1/2 cup granulated sugar
• 4 eggs
• 2 tablespoons oil
• 3 teaspoons vanilla extract
• 1 1/2 cups milk
• 3 tablespoons lemon juice
• 1 can cherry pie filling

Instructions

1. Heat oven to 300 degrees F.
2. Reserve 1 cup dry cake mix. In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture with be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 inch pan.
3. In a small bowl blend cream cheese and sugar.
4. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
5. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust.
6. Bake at 400 degrees F for 45-55 minutes until center is firm. Cheesecake can also be baked in 2 (9-inch) pans for 40-45 minutes.
7. When cool, top with pie filling; chill before serving.
8. Store in refrigerator; freeze covered with foil.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by luvtocook at Recipe Goldmine 6/16/01 6:04:09 am.