I’m so glad I have friends that cook! It’s so fun trying their food and tasty drinks. My friend T.J. came over to watch the Super Bow. and brought a couple new desserts for me to try. One of the desserts she brought was this AMAZING cake mix cherry cheesecake.
You guys. I had no idea you can make cheesecake out of a cake mix. Am I late to the game? Then again, I didn’t know you could make cake mix snickerdoodle cookies either…so? The flavor was fantastic! I’m already thinking up so many so many new ways to use this! I’ve got an idea I’ll share with you this summer if it turns out. 😉
Anyway it would make the perfect dessert to take into the office, church or a friend’s house for a potluck. I love cheesecake as a dessert for a party. It always impresses guests, tastes amazing and you make it ahead of time so you don’t have to rush to make it the day of!
Ingredients
- 1 pkg yellow cake mix
- 4 eggs
- 2 tbsp vegetable oil
- 2 8 oz. cream cheese softened
- 1/2 c sugar
- 1 1/2 c milk
- 3 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- 1 21 oz. cherry pie filling
Instructions
- preheat oven to 300 degrees
- grease a 9 x 13 baking pan
- set aside 1 c of cake mix
- in a large mixing bowl, combine remaining cake mix, 1 egg and vegetable oil (it will be crumbly)
- press crumbly mixture into the bottom of the baking dish and up the sides about 3/4 of the way
- in a large bowl beat cream cheese and sugar together until fluffy
- add remaining eggs, one at a time
- add in remaining cake mix
- beat on med speed for 1 minute
- lower speed and add milk, lemon juice and vanilla
- mix until smooth
- pour into the crumb crust in the baking pan
- bake for 45-55 minutes or until the center is set
- allow to cool then spread the cherry pie filling over the cheesecake
- cover and chill in the fridge for 1 hour before serving
Krista says
This tastes really good, I’m now making it for the 2nd time but the only negative comment would be that the crust just barely covers the bottom of a 9×13 pan, there is not enough to go up the sides. The crust recipe needs to be doubled, but it is delicious.
Marcia says
years ago a friend gave me a recipe for a cheesecake using cake mix as the base for the crust. i tried it, first time i had ever made cheesecake, and it was great. gave the recipe to everyone i could think of. when i lost the recipe in a move sometime later, none of those people was able to come up with the recipe i had given them. took me years of trying, there was no internet to search back then. and then one day it came out right, and i’ve been baking that cheesecake ever since. my recipe is close enough to this one that i know they are from the same origins. everybody i know likes this cheesecake. my nephew, then @ 12 years old, almost got into a shoving match with an adult friend of mine who tried to limit how much cheesecake he could get. with or without the cherries, it is delicious. i change it up by using something other than yellow cake mix, and normally i make my own strawberry topping as i do not buy canned pie filling.
Amber says
Has anyone ever tried making mini cheesecakes in paper muffin liners with this recipe? We’re doing cupcakes for graduation next week, and this would be an amazing twist!
Lisa says
Could I use a devil’s food mix instead?
Kay says
I tried this recipe and it is delicious! Husband loved it. I wonder if substituting a lemon cake mix for the yellow mix would be good using blueberry pie filling?
Julie K says
That sounds awesome!!
Bunny Persons says
Aubrey,
I’m leaving a comment today for 2 reasons. Firstly, I’ve clicked on links to your site, from FB, several times. At first, I thought it was just my computer, but about half of your heading on your site does not show up on my monitor. All I can see is “Real Ho”, and “Real idea”. Maybe it’s just my computer, but thought you might want to check, somehow.
Secondly, I’m wondering about the Cake Mix Cherry Cheesecake above. Your note says 8 servings, and just a cake mix alone, will serve 12-16 people. With all the extra ingredients, the servings should be more than that. Plus, when I make a quarter sheet cake, 9″ X 13″, I figure on 2″ square servings, which would make for 24 servings. I’m anxious to make your recipe, but I am anticipating it will serve more than 8 people. 8 servings would make each piece 4 1/2″ long and more than 3″ wide. That would be a huge piece for one person, unless it was my son, ahem.
Lori says
I have been making this cheesecake for over 30 years. You can top it with just about anything you want, drizzle it with chocolate syrup & chocolate shavings, swirl raspberry syrup through the batter, or you can even use chocolate cake mix, or lemon, or I suppose strawberry, although I’ve never tried it. I’ve dropped white chocolate chips into the batter, I’ve stirred coconut into chocolate batter, I’ve topped a chocolate cheesecake with cherry pie filling to make a Black Forrest Cheesecake…
Sim says
I have been making it that long too! Got the recipe off a cake mix and my hubby asks for it every year for his birthday!
Lajuana says
Can I make a Graham Cracker Crust for this?
Aubrey Cota says
Sure!
Mary Anne says
I tried this recipe and I was disappointed because it just was not sweet enough. The texture and consistency were great though. Also, there was an excess of batter, too much to fit in the pan, and not enough mix to create a full crust. All that would have been fine, if only it was sweeter. I wonder if the sugar can be increased and to how much?
Aubrey says
Feel free to play around with it Mary. I found it to be very sweet when I made it and so, personally I wouldn’t add to the sugar, but feel free to adapt to suit your tastes.
Debbie Norris says
This is really the only cheesecake my husband likes. I have been making this recipe since the 1980’s. Easy and very good. I always make blueberry.
Aubrey says
I love that! I’ve never heard of it before and was so glad my friend introduced it to me. 🙂
Janice Willis says
Me too! I lost the recipe years ago and so happy to find it again.
Pam says
My grocery store actually had no strawberry pie filling when I went shopping so I picked up raspberry pie filling instead. I can’t wait to try it! 🙂
Aubrey says
I bet that turned out great!
Roxann Kopp says
Can wait to try
Aubrey says
Thanks Roxann!
Linda Konopa Pedery says
I am making this now and using blueberry topping will let you know how it turns out.
Aubrey says
I can’t wait to hear Linda!
Linda Konopa Pedery says
This was excellent served the topping on the side.
Renee Templeton says
Im new here. this dip looks great!! But so dose that cheese cake. Im making both. I had a very small catering business and we always made cheese cakes of every kind. but im always looking for fun easy tips. Im in wheal chair now and cant cater any more. but I still love to cook. and do so a lot. my passion is baking. I was looking on the home page and noticed that there was give away going on buy they where all for the summer 2013? is this correct? can anyone help me out with this.
thanks.
nanas recipes
Aubrey says
Hi Renee! There are no current giveaways going on right now but stay tuned this month. I may have one coming up!
Lisa Hartz says
This sounds great but I don’t like Cherries, in your opinion what else would work> Canned blueberries, maybe fresh strawberries??? I don’t want to ruin it….
Renee Templeton says
Hi Lisa, you can use can strawberries or frozen ones if you let them thaw out first. then pour them into a bowl. pour a couple table spoons of sugar over them stir and let them set. they will make there own juice. once they have sweeten use a slotted spoon to drain them. then put on top of the cake.
also a good jar of caramel sauce works great. hope you enjoy.
cheryl says
i believe you can use any filling you want…i personally dont like cherry and i use my homemade lemon filling on cheesecakes….
admin says
That would be really tasty!
Aubrey says
Either would work Lisa. I even had someone comment on FB that they topped it with chocolate!
jeannette yeager says
I took this to, church potluck. It tastes like a New York cheesecake that easily cost $15.00 to make. It was not only delicious, easy to make , but very pretty. Thank you for recipe.
Aubrey Cota says
I’m so glad it was a hit! 🙂
Bonny Lee says
Lisa,
You can use ANY flavor canned pie filling you’d like, or a homemade, thickened fruit topping. The sky’s the limit. You could even use any jam, or jelly, folded into Cool Whip.
Deb says
This looks great. I’m wanting to make it the day before serving. Will it still taste good if it sits in the fridge that long? Would it be better if I wait to put the cherries on one hour before?
Aubrey Cota says
Cheesecake is definitely a great make ahead option!