Post by cuteascountry_Shortcake on Sept 20, 2005 19:18:50 GMT -6
Cheesecake With A Cake Mix
1 pkg. yellow cake mix
4 eggs
2 T. oil
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 T. lemon juice
1 T. vanilla
Any flavor of canned pie filling, for topping
Preheat oven to 300º. Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and ¾ of the way up the sides of a greased 13" x9" x2" pan.
(I just put it on the bottom.)
In the same 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 300º for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator.
Baked cheesecake can be frozen with a covering of foil.
Lisa in Ontario
1 pkg. yellow cake mix
4 eggs
2 T. oil
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 T. lemon juice
1 T. vanilla
Any flavor of canned pie filling, for topping
Preheat oven to 300º. Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and ¾ of the way up the sides of a greased 13" x9" x2" pan.
(I just put it on the bottom.)
In the same 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 300º for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator.
Baked cheesecake can be frozen with a covering of foil.
Lisa in Ontario