Cherry Topped Cheesecake

 

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1 package Duncan Hines yellow cake mix 16 ounces softened cream cheese 1/2 cup granulated sugar 4 eggs 2 tablespoons oil 3 teaspoons vanilla extract 1 1/2 cups milk 3 tablespoons lemon juice 1 can cherry pie filling

The Directions

Preheat over to 300 degrees F. Reserve 1 cup dry cake mix.

In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture with be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 inch pan.

In a small bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust.

Bake at 400 degrees 45-55 minutes until center is firm. Cheesecake can also be baked in 2 (9-inch) pans for 40-45 minutes.

When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.