Cherry Topped Cheesecake
Cherry Topped Cheesecake is an moderately easy dinner. Made with 1 pkg. duncan hines deluxe ii yellow cake mix, 4 eggs, 2 tbsp. crisco oil, 2 pkg. (8 oz. each) cream cheese, softened and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 300°.
Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly).
Press mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
In the same bowl, blend cream cheese and sugar; 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 crust.
Bake at 300° for 45 to 55 minutes, or until center is firm.
Cool to room temperature.
Spoon cherry pie filling over cheesecake.
Cover and chill 1 hour before serving. This cheesecake can be frozen with covering of foil.
🍷 Perfect Pairings
Complete your meal with these
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