Cherry Topped Cheesecake – a delicious recipe with cake mix, eggs, Crisco 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 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; add 3 eggs and reserved cake mix.
6
Beat 1 minute at medium speed.
7
At low speed, gradually add milk, lemon juice and vanilla; mix until smooth.
8
Pour into crust.
9
Bake at 300u00b0 for 45 to 55 minutes, or until center is firm.
10
Cool to room temperature.
11
Spoon cherry pie filling over cheesecake.
12
Cover and chill 1 hour before serving. This cheesecake can be frozen with covering of foil.
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. Duncan Hines Deluxe II yellow cake mix, 4 eggs, 2 Tbsp. Crisco oil, 2 pkg. (8 oz. each) cream cheese, 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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