New York Cherry Cheesecake

Easy New York Cherry cheesecake made with boxed yellow cake mix and topped with cherry pie filling.



1 box of yellow cake mix
4 eggs
2 tbsp. vegetable oil
2 8oz. packages of cream cheese (softened)
1/2 c. granulated sugar
1 1/2 c. whole milk
3 tbsp. fresh lemon juice
3 tsp. vanilla extract
1 can cherry pie filling


  1. Preheat the oven to 300 degrees.
  2. Grease either a 9×13, two 9-inch, or one springform pan.
  3. Set aside 1 cup of dry cake mix.In a mixing bowl, combine remaining cake mix, 1 egg, and the vegetable oil. Mix until combined and crumbly. Press the crust mixture into the greased pan, covering the bottom and pressing half way up the sides.
  4. In the same bowl, blend the cream cheese and sugar. Add the remaining 3 eggs, one at a time. Gradually add in remaining cake mix. Beat 2 minutes on medium speed. Turn to low speed and slowly add the milk, fresh lemon juice, and vanilla extract.
    Mix until smooth. Pour batter into crust.
  5. Bake at 300 degrees for 45-55 minutes. Cake is ready when the center is firm. Let cool and top with the can of cherry pie filling. Serve immediately or chill in the refrigerator.




To store, wrap tightly with plastic wrap and refrigerate for up to 5 days.