Cake Mix Cherry Cheesecake
User Reviews
4.6
Cake Mix Cherry Cheesecake
Description
This dessert begins with a crust prepared from two boxes of yellow cake mix mixed with eggs and vegetable oil, pressed into a 9x13-inch baking dish, and baked partially while preparing the filling. The filling combines softened cream cheese and sugar beaten until fluffy, then eggs are incorporated one at a time for richness. Adding reserved cake mix, milk, fresh lemon juice, and vanilla extract creates a smooth, slightly tangy batter with a custard-like consistency.
Baking at 300°F for about an hour until the center sets gives a dense, creamy cheesecake base with a golden crust formed from the cake mix. After cooling fully, canned cherry pie filling is spread evenly on top, offering a bright and sweet complement to the creamy filling underneath.
This cheesecake combines the ease of using a cake mix for the crust and extra texture in the filling while delivering classic cheesecake flavor tempered with lemon and vanilla. The cherry topping introduces a festive color and sweet-tart balance. It serves well chilled as a dessert for gatherings or everyday enjoyment.
Ingredients
Crust
- 30.5 ounces yellow cake mix (2 boxes)
- 2 large egg
- 5 tablespoons vegetable oil
Cheesecake
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 3 large egg
- 1 ½ cup milk
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon vanilla extract
- 21 ounces cherry pie filling canned
Instructions
- Preheat your oven to 300 degrees F. Grease a 9-inch x 13-inch baking dish. Set aside.
- Remove 1 cup of cake mix and set it aside. Pour the remaining cake mix into a large mixing bowl. Add the eggs and vegetable oil to the bowl and mix to combine. (It will be crumbly.)
- Press the cake mixture into the bottom of the baking dish and up the sides about 3/4 of the way. Set aside.
- In a large mixing bowl, beat cream cheese and sugar together until fluffy. Add the eggs, one at a time, mixing after each addition.
- Add the reserved 1 cup of cake mix and beat on medium speed for 1 minute.
- Lower the mixer speed and mix in the milk, lemon juice, and vanilla until smooth and combined. Pour the cheesecake batter into the cake crust.
- Bake for 65 to 75 minutes or until the center is set and the crust is golden.
- Remove the cheesecake from the oven and allow it to cool to room temperature, about 2 hours. Then spread the cherry pie filling over the cheesecake.
- Cover and chill in the fridge for at least 1 hour before serving. Cut into 12 squares or large slices to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 589kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 694mg | 29% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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