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Duncan Hines Cherry Topped Cheesecake

Source of Recipe


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List of Ingredients



• 1 box yellow cake mix
  
• 2 Tbl. vegetable oil
  
• 2 pkg. (8oz. each) cream cheese, softened
  
• 1/2 cup sugar
  
• 4 large eggs
  
• 1 1/2 cup milk
  
• 3 Tbl. lemon juice
  
• 1 tsp. vanilla extract
  
• 1 can (1lb.,5 oz.) cherry pie filling
  






Instructions



1. Preheat oven to 300. Measure out 1 cup of dry cake mix; set aside.
   
   
2. In large mixing bowl stir together remaining cake mix, 1 egg and vegetable 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.
   
   
3. 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; mix until smooth. Pour into crumb crust.
   
   
4. Bake at 300, for 45 - 55 minutes, until center is firm. Cool to room temperature. Spoon cherry pie filling over cheesecake; cover and chill 1 hour before serving.
   
   
5. Store in refrigerator. Baked cheesecake can be frozen by covering with foil.
   
   






Final Comments


Submitted by: Eunice Lipski