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Cherry Topped Cheesecake


  • 1 (18.25 ounce) box yellow cake mix
  • 2 tablespoons vegetable oil
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 1/2 cups milk
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 (1 pound 5 ounce) can cherry pie filling


  1. Heat oven to 300 degrees F.
  2. Measure out 1 cup of dry cake mix; set aside.
  3. In large mixing bowl stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly).
  4. Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13 x 9-inch pan.
  5. In same bowl, blend cream cheese and sugar together.
  6. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
  7. At low speed gradually add milk, lemon juice and vanilla extract; mix until smooth.
  8. Pour into crumb crust.
  9. Bake at 300 degrees F for 45 to 55 minutes, until center is firm.
  10. Cool to room temperature.
  11. Spoon cherry pie filling over cheesecake; cover and chill 1 hour before serving.
  12. Store in refrigerator.

Baked cheesecake can be frozen by covering with foil. May also be baked in two 8-inch cake pans for 45 to 55 minutes or two 9-inch cake or pie pans for 40 to 50 minutes.

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