CHEESECAKE WITH CAKE MIX

1 (2-layer size) package yellow cake mix, divided use
4 eggs, divided use
2 Tablespoons oil
2 packages (8 ounces each) 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 300 degrees F.

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 1/2 of the way up the sides of a greased 13 x9 x2-inch pan.

In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved 1 cup dry 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 300: 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.

Baked cheesecake can be frozen with a covering of foil

Source: Karina Wright/rec.food.recipes/2002

Dear Sheri,

This recipe isn't using a springform pan but maybe you can experiment with it.

Happy Cooking!

Betsy