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Cheesecake with Cake Mix
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Cheesecake with a twist! The crust is made from dry cake mix and it also uses cake mix in the cheesecake batter. Top with your choice of fruit pie filling flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
24 reviews
7 comments
ingredients
1 package (15-17 ounce size) yellow cake mix
4 eggs
2 tablespoons oil
2 packages (8 ounce size) cream cheese, softened
1/2 cup sugar
1 1/2 cup milk
3 tablespoons lemon juice
1 tablespoon vanilla extract
pie filling (cherry, pineapple, blueberry, strawberry, etc.)
directions
Preheat oven to 300 degrees F.
Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and of the way up the sides of a greased 13"x9"x2" pan. (I just put it on the bottom.)
In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed gradually add milk, lemon juice, and vanilla; mix until smooth. Pour into crumb crust. Bake at 300 degrees F for 45 to 55 minutes, or until center is firm.
Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator. Baked cheesecake can be frozen with a covering of foil.
cook's notes
You can use a springform pan if desired. Increase cooking time to 1 hour 10 minutes (or until center is almost firm).
added by
cafekarina
recipe tips
Make sure the cream cheese is at room temperature before mixing.
Be careful not to overmix the batter to avoid incorporating too much air, which can cause cracks.
A water bath can be used during baking to help prevent cracking.
Let the cheesecake cool gradually in the oven with the door ajar to minimize temperature shock (and, yes, cracking).
Decorate with fresh fruit or whipped cream, if desired.
For a richer crust, use melted butter instead of oil.
Gently tap the pan on the counter before baking to release any air bubbles.
Chill the cheesecake thoroughly before serving for the best texture.
Experiment with different toppings in place of pie filling like fresh fruit, chocolate sauce, or caramel for variety.
common recipe questions
Can I use a different flavor of cake mix for the crust?
Yes, feel free to experiment with other cake mix flavors like chocolate or spice.
What can I substitute for the lemon juice?
You can use lime juice or a teaspoon of lemon extract as a substitute.
Is it possible to make this cheesecake without eggs?
Eggs are crucial for the texture, but you can try using egg substitutes designed for baking.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the sugar, but it may affect the overall sweetness. You can also try using a heat-safe sugar substitute like Splenda.
How do I know when the cheesecake is done baking?
The center should be firm and the edges lightly golden. It will set more as it cools.
How long should the cheesecake cool before adding the topping?
Let it cool to room temperature, which usually takes about an hour depending on the temperature in your kitchen.
Can this cheesecake be made ahead of time?
Yes, it can be made a day ahead and kept chilled in the refrigerator.
Can this cheesecake be frozen?
Yes, it freezes best without the fruit topping, however. Freeze well wrapped in plastic in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
nutrition data
475 calories, 23 grams fat, 60 grams carbohydrates, 8 grams protein per serving.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more cheesecake recipes
reviews & comments
November 24, 2021
I love this cheesecake
October 8, 2021
I didnât have milk and didnât want to go to the store so I substituted with 1 cup half and half and 1/2 cup sour cream. Very good!
December 16, 2018
I have been looking all over for this recipe and finally found it again. Absolutely love this cheesecake recipe and so easy to make!!
December 4, 2018
I made this using butter and in a spring form pan which increases the bake timeto almost 1.5 hours. i put it in a water bath also. It was really good. I wish i read the review about caked mixes being less weight, my crust was doughy, i just blind baked it for 10and let it cool a bit before adding cheese mixture. My friends asked for the recipe, that is a win for you!👍
My Mom made this when we were kids in the 80's. I remember trying other kinds of cheesecake but nothing was ever as good as "Momma's"! She used Duncan Hines Yellow or Butter Cake Mix and always used 2 cans of Lucky Leaf Cherry Pie Filling. The first time she made the recipe she only used 1 can of pie filling but the cherries were picked off by the time it was half gone. Using 2 cans fixed that right up. The other tweak she did was putting a little lemon zest in with the lemon juice.
I found this recipe originally on a Duncan Hines Cake Mix box and kept it for years. I could not find it to make for Mother's Day and was frantic!! Decided to go to the internet and here it was!!! Thank You for recording it for all to see and me to find. I am off to the kitchen to prepare it now!
April 30, 2018
Yay! I believe even with my errors the recipe turned out alright... I will make this again
Well, I DID NOT read the instructions correctly...and just put everything for the cheesecake part in the bowl!!! It is a runny mess!! I am now waiting for it to finish baking..NEXT TIME (tomorrow) will follow the DIRECTIONS..
December 23, 2016
As others have said I used to make this in the 70's and 80's and misplaced the recipe. I am so glad to have found it again. It was always a big hit at potlucks as well at home. Thank you.
December 13, 2016
Great to find my family's all time favourite dessert as I had lost the reciepe for many years...what a surprise for my boys to have their favorite dessert again..thank you for tbe memories
September 19, 2016
I make this recipe at least 6 times a year. I put the 15.25 oz box of mix and then I measure out 3.25 oz. of another box of mix and add it to the 15.25 oz. recipe. Now I have 18.5 oz. I just save the leftover dry cake mix for the next time I need it.
Great suggestion!!
Do you have to use13x9 pan only
Look through the other reviews/comments. A couple of people used springform pans with good luck (they note the size and cook times in their comments)
March 31, 2015
I have made this recipe in the past and love, love, love it. I couldn't find my copy of the recipe so I am so glad I was able to find it again. I will be serving this with Easter Dinner this year. Thank you so much for posting it !!!
June 4, 2014
I was pleasantly surprised at how easy this recipe was to prepare. One thing to point out, though, is that the recipe calls for a 13'x9'x2' pan and the picture shows a springform pan. Well, I used a springform pan and the baking time was more like 2 hours rather than the suggested 45-55 min. In the end, it was worth the wait!
January 26, 2014
this was my mom's recipe! I lost it, thanks for putting it online. Now I can remember her a bit better. :)
January 14, 2014
So easy and quick. Everyone loves it. I put fresh strawberries on it.
October 24, 2013
I make this with chocolate cake mix and cherry pie filling.
July 8, 2013
I was impressed by how good the crust turned out from using a cake mix. I had never seen that before! Simple cheesecake to make and turned out good.
June 29, 2013
I have been making this cheesecake forever but lost the recipe. So glad I found it here!!! THANK YOU!! It's always a hit whenever I make it and it is so easy to make.
YESSS!! I am so excited that I found this recipe on-line. I was looking for a cheesecake recipe that I only remembered slightly, but I remembered that it was so good and easy to make. Thanks for posting!
March 15, 2012
Used to make this in the 1970's-glad to find recipe again-great to take to "pot luck" of to the office and it makes a big cheesecake at a reasonable price! Thanks
March 5, 2012
Surprisingly, this was quite good. I had company to serve it to and they asked for the recipe. It was easy to prepare. I baked it in a Springform pan but had to bake much longer than it says. It turned out great, easy to serve. I used Comstock Cherry Pie filling. I will definitely make this again.
November 21, 2011
I am SOO excited. My home ecomonics teacher used to make this recipe. I lost it a few years ago and now I've found it again! I'm making this for Thanksgiving!
February 13, 2011
My mother made this years ago......she is gone now but I found the recipe. I make it with a triple chocolate cake mix and a healthy squirt of chocolate syrup....nothing less than raves when I take it to work or parties. have made Raspberry swirl too. This recipe Rocks!!!!
I bake this recipe in a cupcake pan, the individual cheesecakes are cute and easy to serve! :)
July 14, 2010
We loved this! It was really easy and very yummy!
Married in 1973, this is the 1st cheesecake I learned to make for my husband. He loved it and so did our very large family we had in the following years. I lost the recipe until now.I never thought I would see it again, it's fabulous!! Thanks so much for posting it.
May 5, 2009
This is the recipe my mother used while we were growing up! It is indeed the best out there! Thanks for having it here, as mom and I have both lost the recipe, until now!
April 14, 2009
I brought this cheesecake to an Easter dinner and everyone loved it!!!I didn't have any leftovers to bring home!It is fabulous!
October 21, 2007
Quite tasty... opted to use spring form pan versus pie plate, used lemon cake versus golden and had to increase baking time to 60 min at 300f and an additional 10min at 325f
October 4, 2007
Was I ever glad to have found this reciepe again! this has been a tried and true reciepe favorite of my family and I for several years. was devasted when misplaced! Thanks for saving me!