Cherry Topped Cheesecake
- 1 pkg. Yellow cake mix
- 2 Tbsp. Oil
- 2 x 8 oz. pkg. Cream cheese
- 1/2 c. Sugar
- 4 Eggs
- 1 1/2 c. Milk
- 3 Tbsp. Fresh lemon juice
- 3 tsp. Vanilla
- 3 lb. 5 oz. Cherry pie filling
- Preheat oven to 300u0b0f. 150u0b0c. gas mark 2. Set aside 1 cup of dry cake mix. In a large bowl combine remaining cake mix, 1 egg and the oil, the mixture will be crumbly. Press crust mixture evenly into the bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2 pan. In the same bowl, blend the cream cheese and sugar. Add the remaining 3 eggs and the reserved cake mix. Beat for 1 minute at medium speed. At low speed, add the milk, vanilla and lemon juice until smooth. Pour into the pie crust and bake for 45-55 minutes until the center is firm. Allow to cool then top with the pie filling. Chill before serving.
yellow cake mix, oil, cream cheese, sugar, eggs, milk, lemon juice, vanilla, cherry pie filling
Taken from www.cookbooks.com/Recipe-Details.aspx?id=787090 (may not work)