This is the type of cheesecake I grew up on. My mom made it on a fairly regular basis. It was delicious, so much so that she it in the church cookbook! It wasn't until I was in high school that I experienced real New York style cheesecake. So I wasn't sophisticated...I still had great taste! This recipe is really delicious and doesn't require a springform pan - yay! I hope you give it a try sometime!
Easy Cherry Topped Cheesecake
1 package yellow cake mix
2 Tbsp vegetable oil
2 (8 oz) packages cream cheese (softened)
1/2 cup sugar
4 eggs
1 1/2 cup milk
3 Tbsp lemon juice
3 tsp vanilla
1 can (1 lb 5 oz) cherry pie filling or blueberry pie filling
Preheat oven to 300. Reserve 1 cup of dry cake mix. In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press this mixture evenly into bottom and 3/4 way up the sides of a breasted 13x9x2 inch pan. In same 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, lemon juice, and vanilla and mix until smooth. Pour into crust. Bake at 300 for 45-55 minutes until center is firm. When cool, top with pie filling. Chill several hours before serving. Store in refrigerator.
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