Cherry-Topped Cheesecake – a delicious recipe with yellow cake mix, eggs, oil, cream cheese, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0.
2
Measure out 1 cup of dry cake mix; set aside.
3
In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly).
4
Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
5
In the same bowl, blend cream cheese and sugar together.
6
Add 3 eggs and reserved cake mix.
7
Beat 1 minute at medium speed.
8
At low speed, add milk, lemon juice and vanilla extract; mix until smooth.
9
Pour into crumb crust.
10
Bake at 300u00b0 for 45 to 55 minutes or until center is firm.
11
Cool to room temperature.
12
Spoon cherry filling over cheesecake.
13
Cover and chill 1 hour before serving.
14
Store in refrigerator.
736
kcal
Calories
54
g
Fat
41
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. yellow cake mix, 4 eggs, 2 Tbsp. oil, 2 pkg. cream cheese (8 oz.), softened, and more.
Yes, Cherry-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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