Cherry-topped Cheesecake
Prep
30m
Cook
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 15.25 ounce Yellow cake mix |
| 2 Tablespoon oil |
| 1/2 cup sugar |
| 1 1/2 cup milk |
| 3 Tablespoon lemon juice |
| 2 8 ounce package cream cheese, softened |
| 3 teaspoon vanilla |
| 1 21 ounce can cherry pie filling |
Cherry-topped Cheesecake Directions
- And reserve 1 cup dry cake mix. Combine remaining cake mix with oil and one 8th. Press mixture, which will be crumbly, into the bottom and 3/4 way up the sides of the well greased pan.
- (This will either be 13 inch by 9 inch, or two 9 inch cake pans.)
- Blend together the cream cheese and sugar. Add three eggs and the reserved cake mix and beat 1 minute at medium speed.
- At low speed, slowly add milk and flavoring and mix well until smooth. Pour into crust and bake at 300° 45 to 50 minutes. (13x9") or 40-50 minutes (2-9"). Or until firm in center.
- When cool, top with pie filling and chill before serving. (to freeze, cover with foil. )
Notes
