Post by cuteascountry_Shortcake on Sept 20, 2005 22:21:33 GMT -6
Here is a cheesecake recipe for Susan that uses a yellow cake mix.
Cheesecake With A Cake Mix
1 package yellow cake mix
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
½ cup sugar
1½ cups milk
3 Tablespoons lemon juice
1 Tablespoon vanilla extract
Pie filling--cherry, pineapple, blueberry, strawberry, etc. 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
Submitted by Sarah
Cheesecake With A Cake Mix
1 package yellow cake mix
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
½ cup sugar
1½ cups milk
3 Tablespoons lemon juice
1 Tablespoon vanilla extract
Pie filling--cherry, pineapple, blueberry, strawberry, etc. 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
Submitted by Sarah