Cherry Topped Cheesecake

Ingredients

• 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 (21 ounce) can cherry pie filling

Instructions

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.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Baked cheesecake can be frozen by covering with aluminum 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.