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Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 (18 1/4 ounce) boxsuper moist yellow cake mix
- 13 cup butter or 13 cup margarine, softened
- 1 egg
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 34 cup sugar
- 2 teaspoons vanilla extract
- 2 cups sour cream
- 14 cup sugar
- 1 tablespoon vanilla extract
- 2 (21 ounce) cans cherry pie filling
Method
- Heat oven to 350 degrees.
- In a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly.
- Press lightly in an ungreased rectangular 13x9x2-inch baking pan.
- In another bowl, beat both pkgs.
- of cream cheese, 2 eggs,
- 3/4 c. sugar and 2 tsp.
- vanilla extract, until smooth & fluffy.
- Spread over cake mixture.
- Bake until set, 20-25 minutes.
- Mix sour cream, 1/4 c. sugar, and 1 Tbsp.
- vanilla extract
- until smooth, Spread over cheesecake; cool.
- Spread pie filling over the sour cream mixture.
- Cover and refrigerate at least 8 hrs.
- Serves 16-18.
- Refrigerate any remaining cheesecake.
- Note: This can be made up to 1 day ahead.
- I like it even better served 1 to 2 days later.
- The crust will soften up abit more then.
