Cheesecake with Cake Mix Recipe

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Easy to make: This cherry cheesecake recipe is super easy to whip up, especially because it uses a boxed cake mix. Just mix the ingredients, pour into the pan, and let the oven do the rest. Quick: With a total baking time of just around an hour, this recipe is perfect for those sudden dessert cravings. The prep work is minimal - just mix.

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Preheat oven to 300 degrees F. Grease a 9 inch round springform pan or spray with cooking spray. Measure out one cup of cake mix and set aside. Add the rest of the cake mix to the bowl of a stand mixer. Add 1 egg and 2 tablespoons of oil and stir until mixture is evenly moistened.

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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.

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Set aside. Mix all of the crust ingredients together. Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it's compact in the pan. Bake the crust for 20 minutes or until lightly golden brown on the edges and top. While the crust is pre-baking, prepare the filling.

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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.

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Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined.

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Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. Beat the Evaporated milk/heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.

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Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.

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Add the cake mix and sugar; continue to mix with a hand-held mixer on medium speed until well-combined. Using a spatula, fold the whipped topping into the cream cheese mixture. Add the 1/4 cup rainbow sprinkles and mix until well combined. Pour the cream cheese mixture into the graham cracker pie crust, leveling the top.

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Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

Cake Mix Cookies

Step 3. In a large bowl, combine the remaining cake mix, 1 egg, and canola oil. Stir until moist and crumbly. Step 4. Press the mixture into the prepared 9 x 13 pan covering the bottom and ¾ up the sides of the pan. Step 5. In a mixing bowl, beat together cream cheese and sugar until fluffy.

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Preheat oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. In a medium bowl, mix together crumbs, 2T sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown.

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Preheat oven to 300f degrees. Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).

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In a large bowl, beat the cream cheese, sugar, and vanilla with a mixer on low speed until completely blended. Beat in the eggs until blended. Pour the mixture into the graham cracker crust, then bake for 40 minutes or until the top is light golden brown, the edges have set, and the center is still a little jiggly.

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Give it a quick blend. Add the remaining cake mix and pumpkin pie spice. Mix for one minute. Mix in pineapple. Add carrots, coconut flakes, and pecans. Mix to combine. Spread half of the carrot cake batter on the bottom of a springform pan. Add half of the cheesecake batter.

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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).