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Thursday, November 10, 2005

Cherry Topped Cheesecake

Makes a 13x9 inch cheesecake

1 pkg Duncan Hines Yellow Cake Mix
2 tablespoon oil
2 package (8 oz each) cream cheese softened
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tablespoon lemon juice
3 teaspoons vanilla
1 can (1 lb, 5 oz) cherry pie filling

Preheat the oven to 300 degrees. Reserve 1 cup of dry cake mix. In large bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13x9x2 inch pan. In same 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 300 degrees for 45-55 minutes until center is firm.

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

2 Comments:

At 12:29 AM, Anonymous Billybob said...

yum

 
At 8:23 AM, Blogger Melissa O. Markham said...

Give it a try, Billybob, you are sure to enjoy it!

 

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