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Cherry Topped Cheesecake


  • 1 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

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  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.

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