Texas Cheesecake Sheet Cake – a delicious recipe with butter, eggs, vegetable oil, cream cheese, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Measure out 1 cup of dry cake mix and reserve.
2
In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
3
Press crust mixture evenly into bottom of a greased 13 x 9 pan.
4
In the same bowl, blend cream cheese and sugar together.
5
Add 3 eggs and reserved cake mix and beat 1 minute on medium.
6
Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
7
Pour into crumb crust.
8
Bake at 300u00b0 for 45 to 55 minutes, or until center is firm.
9
Cool to room temperature.
10
Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
11
Store in refrigerator.
12
Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
726
kcal
Calories
58
g
Fat
34
g
Carbs
19
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) butter recipe cake mix, 4 large eggs, 2 tablespoons vegetable oil, 2 (8 ounce) packages cream cheese, softened, and more.
Yes, Texas Cheesecake Sheet Cake 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
