Tuesday, May 20, 2014

Cherry Topped Cheesecake From Cake Mix

My Tuesday recipe this week is one I saw posted on Facebook a few weeks ago.  The recipe looked familiar, and I think I made this cheesecake many many years ago.  The picture on Facebook looked so good, I thought I would make it.  I happened to have all the ingredients on hand. Although the cherry pie filling I had was disappointing, it was mostly gel and very few cherries.  It was a lighter textured cheesecake than what we are used to, but it tasted good.  I will probably make it again and freeze it for when I need a quick desert.  I think I will freeze it without the fruit, and put the topping on when serving it.  It is almost strawberry season.  Wouldn't some sweetened strawberries be good on top?

Cherry Topped Cheesecake

1 Box of Yellow Cake Mix
2 Tablespoons oil
2 packages softened cream cheese (8 oz. pkg.)
½ cup sugar
4 eggs
1 ½ cups of milk
3 teaspoons vanilla
3 Tablespoons lemon juice
1 can of Cherry Pie Filling

Preheat oven to 300 degrees.
Reserve 1 cup of dry cake mix.

In a mixing bowl combine remaining cake mix, 1 egg and oil.
This will be crumbly.  Press it into the bottom and ¾ way up the side of a greased 9 x 13 pan.

In the same bowl blend the cream cheese and sugar.
Add 3 eggs and the reserved cake mix.  Beat 1 minute at medium speed.
At low speed slowly add the milk and flavorings.  Mix until smooth.

Pour into crust.
Bake at 300 degrees for 45-55 minutes until the center is firm.

When cool, top with the Cherry Pie Filling.

Chill before serving and store in the refrigerator. 
This cheesecake can be frozen.

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