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So moist. So delicious. And so much more.™

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Cherry Topped Cheesecake

Ellen Cleary Recipe shared by:
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This recipe has been with my family for generations and is a favorite since it was first put on the back of the duncan hines cake mix box in the 1970's. I have beensearching for it since I lost my copy in 1999 during the flood and finally found a version of on cooks.com...it is the best cheesecake I ever had and everyone asks for more. favorite at parties too...

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours
  • Servings: 12-20 according to how big a piece you want
  • Rating:

Ingredients

  • 1 pkg. Duncan Hines yellow cake mix
  • ( for variations try chocolate cake mix for black forrest cheesecake)
  • 2 tbsp. oil
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 4 eggs
  • 1 1/2 c. milk
  • 3 tbsp. lemon
  • 3 tsp. vanilla
  • 1 (1 lb. 5 oz.) can cherry pie filling

Baking Instructions

  1. Preheat oven to 300 degrees.
  2. Reserve 1 cup of dry cake mix.
  3. In large mixing 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 greased 13 x 9 x 2 inch pan.
  4. In same bowl, blend cream cheese and sugar.
  5. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
  6. At low speed slowly add milk and flavorings; mix until smooth.
  7. Pour into crust.
  8. Bake at 300 degrees for 45 to 55 minutes until center is firm.
  9. When cool, top with pie filling.
  10. Chill before serving. Store in refrigerator; freeze covered with foil. Makes a 13 x 9 inch cheesecake.
  11. (let cool in oven until characteristic crack forms in middle of cake. when completely cool top with 1 large can or 1-1/2 regular size can cherry pie filling)

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Tips

moist cake

moist cake

when making cake always put a little more oil or butter into your mix . it makes a whole hecka of alot better


flavor

flavor

Substitute milk instead of water in cake recipes for an even better flavor.





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