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  1. Step 1
    Preheat oven to 300 degrees. Spray a 9 x 13 pan with non-stick cooking spray and set aside.

  2. Step 2
    Measure out 1 cup of cake mix and set aside.

  3. Step 3
    In a large bowl, combine the remaining cake mix, 1 egg, and canola oil. Stir until moist and crumbly.

  4. Step 4
    Press the mixture into the prepared 9 x 13 pan covering the bottom and ¾ up the sides of the pan.

  5. Step 5
    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 mixure and beat for 1 minute

  6. Step 6
    Once combined, slowly mix in the milk, lemon juice and vanilla to the cream cheese mixture until combined and smooth.

  7. Step 7
    Pour the mixture into the prepared crust and bake at 300 degrees for 45-55 minutes until the center is set. It will still wiggle a little but will be more like set gelatin.

  8. Step 8
    Allow cheesecake to cool completely and then refrigerate for at least 1 hour.

  9. Step 9
    To serve, cut into squares and top with pie filling.

What others are saying about this recipe

  1. beverly jones says:

    Great made.

  2. Jane Gramza says:

    I know it’s going to be great! I have a question though. I only have a butter yellow cake mix. Will that work okay since it’s not a regular yellow cake mix?

    1. Laura Hauser says:

      Yes, the butter yellow cake mix should work just as well. Thank you.

  3. Mag says:

    Well I loved the flavors but I thought all
    cake mixes were the same size. I had a 15 oz. cake mix and when I went to place it in the 9 x 13 pan it didn’t fit. I had to quickly grease
    a 6-1/2 x 10″ brownie pan and place cake in bottom and continue to recipe. I had 2 cups of filling left so I used a small corning ware dish and placed crushed Amoretto cookies with butter then topped with filling and still baked at 300 degrees for 43 mins. I probably overfilled 6-1/2″ x 10″ pan because I had to bake it for 1 hour.
    We haven’t tried that one yet…. I’m going to
    try it tomorrow with company, so I’m crossing my fingers.

    Please list how many oz. in your cake mix.
    might help the next person.

    Thanks for recipe though!!!

  4. Ashley says:

    Hey there so I’m curious with trying something different, do you think using angle food cake mix would be alright to try? Or even a strawberry cake mix or does it have to be yellow cake mix?

  5. Anita Smith says:

    It looks so delicious, can’t wait to try it.


    I havent even tasted it yet and am giving it 5 stars. This has to be the easiest dessert I have ever made. And I have 3 children. I am known for my cheesecaakes but once I added Lucky Leaf Cherry pie filling my cakes it was/is huge gamechanger. Thank You Lucky Leaf. This recipe will be a staple even after the holiday!!!

  7. HLS says:

    Excellent. Keeping this recipe for sure

  8. Patti B says:

    Delish! I used to make this 30 some years ago and lost the recipe . So happy to have found it again.

  9. Darlene Keebler says:

    I made this from a recipe on the back of a cake mix box when I was in my mid 20s. My great aunt loved it and asked for the recipe, but I had thrown away the box, and no matter how hard I looked for it – no internet back then – I couldn’t find it. I am 74 years old now – about the same age my Aunt Callie was then – and for the most part the desserts, I make now are far more sophisticated, and made from scratch, but this brings back a lot of memories. It was good too.

  10. Pat says:

    Can I put Graham cracker crust instead of the cake mix crust?

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