Hello,

Here are two versions of cheescake using cake mix. I hope one is the recipe you're looking for!

Cherry Topped Cheesecake

1 pkg. Duncan Hines Yellow Cake Mix
2 pkgs. (8 oz. each) softened cream cheese
1/2 cup sugar
4 eggs
2 tbsp. oil
3 tsp. vanilla
1 1/2 cups milk
3 tbsp. lemon juice
1 can cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix.

In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13x9 inch pan.

In 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.

Gooey Butter Cheesecake

1 (2-layer) yellow cake mix with pudding
2 eggs
1 stick (1/2 cup) butter or margarine, melted

Melt butter in 11 x 9 inch baking pan. Spread around to coat evenly. Pour melted butter in mixing bowl; add eggs and beat. Add cake mix and blend thoroughly. Batter will be very thick. Spread batter in buttered pan.

Mix together and pour over cake batter:

1 stick (1/2 cup) butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) box powdered sugar, sifted
2 eggs

Bake at 325 degrees for 40 to 45 minutes.

To keep bottom from browning too much, place another cake pan with water in it on lower rack. Bake until sides are firm, middle will still be wiggly. Cake will rise and then fall in the middle when it is cooled. Sprinkle with powdered sugar.

Happy Baking,

Betsy
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