So the month of February is National Pie Month and National Cherry Month! I think it is a great month for both because they go along so well with Valentine’s Day!
To celebrate both National Cherry Month and National Pie Month I am sharing Cake Mix Cherry Cheesecake recipe with you that works for both. Now, I always consider cheesecake to be in the pie category. I mean it has a crust right? I have a tasty cherry cheesecake for you all today.
This cheesecake is a bit different because you use a cake mix to make the crust along with a little cake mix in the batter too. Usually my family leaves some of the crust on the plate when we have cheesecake. However, not with this cheesecake.
Everyone was actually fighting for the edge pieces of the cheesecake so they could get more crust. Usually it’s opposite and they are fighting for middle pieces.
The crust on this with the cake mix was a nice change and I enjoyed it too. It had a nice golden color to it.
Then this cheesecake gets topped with Lucky Leaf Cherry Pie filling. It is my favorite brand to use. I love that Lucky Leaf’s premium line contains no high-fructose corn syrup and is a high-quality, easy-to-use dessert product.
Cherry is the ultimate cheesecake topping for me. To make it even more special, sometimes I mix a little almond extract into the pie filling before using it. I love the addition of flavor that it adds to the cherries! Just mix in 1/4 tsp into each can of cherry pie filling.
Cake Mix Cherry Cheesecake
Real Mom Kitchen
- 1 pkg yellow cake mix
- 4 eggs
- 2 Tbsp canola oil
- 2 8 oz pkg. light cream cheese, softened
- ½ cup sugar
- 1 ½ cups milk
- 3 Tbsp lemon juice
- 1 Tbsp vanilla
- 2 21 oz cans Lucky Leaf Cherry Pie Filling
- Preheat oven to 300 degrees. Spray a 9 x13 pan with non-stick cooking spray. Set aside.
- Measure out 1 cup of cake mix and set aside.
- In a large bowl, combine the remaining cake mix, 1 egg, and canola oil. Stir until most and crumbly.
- Press the mixture into the prepared 9 x 13 pan covering the bottom and ¾ up the sides of the pan.
- In a mixing bowl, beat together cream cheese and sugar until fluffy. Then beat in the remaining 3 eggs one at a time.
- Add the reserved 1 cup of cake mix to the cream cheese mixture and beat for 1 minute.
- Once combined slowly mix in the milk, lemon juice and vanilla to the cream cheese mixture until combined and smooth.
- Pour the mixture into the prepared crust.
- Bake at 300 for 45-55 minutes until the center is set. It will still wiggle a little but will be more like set gelatin.
- Allow cheesecake to cool completely and then refrigerate for at least 1 hour.
- To serve, cut into squares and top with pie filling. Serves 20.
Recipe adapted from Real Housemoms.
Disclosure: This is a sponsored post. As always, my opinions are 100% my own.