Ingredients:
1 (18 1/4 ounce) butter recipe cake mix
4 large eggs
2 tablespoons vegetable oil
2 (8 ounce) packages 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.)
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 300F 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.
Servings: 15
Time preparation: 15 min.
Time total: 70 min.