Tuesday, June 16, 2009

Cherry Topped Cheesecake | cheesecake recipes

Cherry Topped Cheesecake | cheesecake recipes

1 package Duncan Hines yellow cake mix
16 ounces softened cream cheese
1/2 cup granulated sugar
4 eggs
2 tablespoons oil
3 teaspoons vanilla extract
1 1/2 cups milk
3 tablespoons lemon juice
1 can cherry pie filling
Preheat over to 300 degrees F. Reserve 1 cup dry cake mix.
In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture with be crumbly). Press
crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 inch pan.
In a small 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 flavorings; mix until smooth. Pour into crust.
Bake at 400 degrees 45−55 minutes until center is firm. Cheesecake can also be baked in 2 (9−inch)
pans for 40−45 minutes.
When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil.

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