Cherry Cheesecake Cake

"This cake thinks it's a cheesecake, and taste just like one too, but very easy to do, and when I served it at club, got rave reviews!"
 
Cherry Cheesecake Cake created by chef FIFI
Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
  • Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top.
  • Blend cheese and sugar.
  • Add 3 eggs and reserved 1 cup of cake mix.
  • Beat 1 minute at medium speed.
  • Gradually add milk, juice, and vanilla. Mix until smooth.
  • Pour into the crust.
  • Bake at 300°F for 45 to 55 minutes.
  • COOL, when cool, top with cherry pie filling.
  • Refrigerate and enjoy!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Aunt Paula
Contributor
@Aunt Paula
Contributor
"<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>"
 

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. saraquarius
    I fell in love with this amazing recipe and have made it several times....like a rich cheesecake but lighter in texture....the crust is delicious too. Wonderful! Next time I may swap out the cherry and use strawberry pie filling.
     
  2. Toni F.
    Do you think that this could be made into cupcakes? I would think that shortening the bake time (and maybe temp) would be all that needs changing, but I've not made a cheesecake before.
     
  3. BecR2400
    So happy to find this recipe again! Mom used to make this cherry cheesecake cake, growing up. Friends and family enjoyed it but I found it just a tad too sweet for my tastes although I have a huuge sweet tooth. So I tweaked your original recipe as follows: upped the vanilla extract to 1 T., added an extra 8 oz. cream cheese plus 1/4 cup sour cream (keeping all other ingr./msrmnts. the same), and used a slightly larger pan size (3 qt.) and was a satisfied customer. Thanks, Aunt Paula!
     
  4. Julie55
    We love this! Also tried it with fresh strawberries and strawberry glaze and blueberry jam topped with fresh blueberries.
     
  5. chef FIFI
    Cherry Cheesecake Cake Created by chef FIFI
Advertisement

Find More Recipes