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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CherryTopped Cheesecake Recipe

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This recipe for CherryTopped Cheesecake is from Sandy Swart's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One package yellow cake mix
2 tablespoons vegetable oil
Two packages (8 oz each) cream cheese
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tablespoons lemon juice
1 teaspoon vanilla extract
One can – 1 lbs. 5 oz. cherry pie filling
Directions:
Directions:
1. Preheat oven to 300°F
2. Reserve one cup of dry cake mix
3.In large mixing bowl, combine remaining cake mix, 1 egg and oil. Press crust mixture evenly into bottom and 3/4 way up the sides of greased 13 x 9 x 2" pan.
4. In same bowl, blend of cream cheese and sugar.
5. Add three eggs and reserved a cake mix; beat one minute at medium speed.
6. At low speed and slowly add milk and flavoring; mix until smooth.
7. Pour into crust.
8. Bake at 300°F for 45 to 50 minutes until center is firm.
9. When cool, top with pie filling.
10.Chill before serving. Store in refrigerator; freeze covered with voile. Makes 9 x 13" cheesecake.
Personal Notes:
Personal Notes:
Recipe from Diane Draper, teacher friend 1980.

 

 

 

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