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Cherry Topped Cheesecake




Source of Recipe


internet


List of Ingredients




1 (18.25 ounce) box yellow cake mix
2 T. vegetable oil
16 ounces cream cheese, softened
1/2 c granulated sugar
4 eggs
1 1/2 c milk
3 T lemon juice
1 t vanilla extract
1 (1 pound 5 ounce) can cherry pie filling

Recipe



Preheat oven to 300ºF. Measure out 1 cup of dry cake mix; set aside. In large mixing bowl stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13 x 9-inch pan.

In same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed gradually add milk, lemon juice and vanilla extract; mix until smooth. Pour into crumb crust. Bake at 300ºF for 45 to 55 minutes, until center is firm.

Cool to room temperature. Spoon cherry pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator.

Notes: 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.