Ingredients for Cherry Cheesecake
- Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter, melted
- Egg
- 2 (8 ounce) packages cream cheese, softened
- 3 large eggs
- 3/4 cup granulated sugar + 1/4 cup granulated sugar
- Vanilla Extract
- Sour Cream
- Cherry Pie Filling
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How to Make Cherry Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine one 15.25-ounce box of dry cake mix, 1/2 cup (1 stick) melted unsalted butter, and 1 large egg.
- Mix on low speed until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of an ungreased 13x9x2-inch baking pan.
- In a separate bowl, beat together two 8-ounce packages of cream cheese, 2 large eggs, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract until smooth and fluffy.
- Spread the cream cheese mixture evenly over the crust.
- Bake for 20-25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- While the cheesecake is baking, prepare the sour cream topping: In a small bowl, combine 1 cup dairy sour cream, 1/4 cup granulated sugar, and 1 tablespoon vanilla extract. Mix until smooth.
- Once the cheesecake is baked, spread the sour cream mixture evenly over the top.
- Let the cheesecake cool completely on a wire rack.
- Spread 21 ounces of your favorite canned pie filling (cherry, blueberry, raspberry, or strawberry) evenly over the sour cream topping.
- Cover the cheesecake and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Serve chilled and enjoy! Serves 16-18.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
95g
Fat
59g
Carbs
18g
