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1 package yellow cake mix
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 1/2 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.
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.
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 1/2 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.
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.
