Cherry Cheesecake
Cherry Cheesecake is an moderately easy dinner. Made with 1 duncan hines deluxe ii yellow cake mix, 2 tbsp. oil, 2 (8 oz.) pkg. cream cheese, 1/2 c. sugar and 4 eggs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 300°.
Measure 1 cup of cake mix; set aside. In a large bowl, stir together the remaining cake mix, 1 egg, and oil; mixture will be crumbly.
Press crust mixture into greased 2 (9-inch) cake pans, bottom and 3/4 way up the sides.
In a small bowl blend cream cheese and sugar together.
Add 3 eggs and reserved cake mix.
Beat 1 minute at medium speed.
At low speed, gradually add milk, lemon juice and vanilla.
Mix until smooth. Pour into crumb crust.
Bake at 300° for 40 to 50 minutes or until center is firm.
Cool to room temperature.
Top with cherry pie filling.
Cover and chill 1 hour before serving.
Store in refrigerator.
Baked cheesecake can be frozen covered with foil. (If made in 9 x 13-inch cake pan, bake for 45 to 55 minutes.)
🍷 Perfect Pairings
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