Cherry Topped Cheesecake
- 1 package Duncan Hines yellow cake (for variation tried chocolate cake)
- 2 teaspoons oil
- 2 (8 ounce) cream cheese softened
- 1/2 sugar
- 4 eggs
- 1 1/2 cup milk
- 3 tablespoons lemon
- 3 teaspoon Vanilla
- 1 lb. 5 oz. canned cherry pie filling
Preheat oven to 300°
Reserve 1 cup of dry cake mix.
In large bowl combine remaining cake mix, one egg and oil (mix will be crumbly)
press crest mixture evenly in the bottom and 3/4 Way up side of greased 13 x 9" pan.
In the 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 flavoring, mix until smooth.
Pour into crust bake at 300° 45 – 55 minutes until center is firm.
When cool top with pie filling chill store in refrigerator