Texas Cheesecake Sheet Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 517.37 g butter recipe cake mix
- 4 large eggs
- 29.58 ml vegetable oil
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml sugar
- 354.88 ml milk
- 44.37 ml lemon juice
- 14.79 ml vanilla extract
-
Garnish
- pie filling (cherry, pineapple, blueberry, strawberry, etc.)
directions
- Measure out 1 cup of dry cake mix and reserve.
- 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 of a greased 13 x 9 pan.
- In the same bowl, blend cream cheese and sugar together.
- Add 3 eggs and reserved cake mix and beat 1 minute on medium.
- Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
- Pour into crumb crust.
- Bake at 300° for 45 to 55 minutes, or until center is firm.
- Cool to room temperature.
- Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
- Store in refrigerator.
- Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
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Reviews
-
made this for a dinner party last night and thought it was GREAT. I took toppings with me--cherry pie filling and carmel sauce--so people could choose their own. I think I could have baked it just a bit longer--more like an hour. But that could just be my oven! In any case, THANKS, I'll definitely make it again and try some variations!
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Tweaks
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.