Cherry Top Cheese Cake
A luscious cherry-topped cheesecake with a buttery cake crust, creamy filling, and sweet cherry topping, perfect for gatherings and dessert lovers craving rich fruit flavors.
Ingredients
Instructions
- Spray a 9x13 inch glass pan with non-stick spray and preheat the oven to 300°F (150°C).
- Reserve 1 cup of dry cake mix and set aside.
- In a large bowl, combine the remaining cake mix, oil, and 1 egg until the mixture is crumbly.
- Press the crumb mixture evenly into the bottom of the prepared glass dish to form the crust.
- In the same bowl, blend the cream cheese, sugar, 3 eggs, and the reserved cake mix until smooth.
- Beat the mixture at medium speed for 1 minute.
- Reduce speed to low and add the milk, vanilla, lemon juice, and Carnation milk until well combined and smooth.
- Pour the filling over the crust in the pan.
- Bake at 300°F (150°C) for 45 to 55 minutes until the center is firm.
- Allow the cheesecake to cool completely, then top with cherry pie filling.
- Chill in the refrigerator before serving.
Tips & Substitutions
For a lighter cheesecake, consider substituting low-fat cream cheese or Greek yogurt for part of the cream cheese. If you prefer a sweeter crust, add a tablespoon of sugar to the crumb mixture. To enhance the flavor, a splash of almond extract can be added to the filling. For best results, let the cheesecake cool gradually to prevent cracking.
Serving Suggestions
Serve the cheesecake chilled, topped with a generous layer of cherry pie filling. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For added texture, sprinkle crushed graham crackers or nuts on top. This dessert complements coffee or tea perfectly, making it a delightful choice for brunch or a special gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain the texture, avoid freezing the cheesecake as it may become watery when thawed. If you do freeze it, slice it first and wrap each piece tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Top Cheese Cake contains roughly 624 calories, with 7g protein, 77g carbohydrates, and 28g fat. It is an excellent source of calcium (27% of the Daily Value) and iron (26% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of pie filling?
Absolutely! While cherry pie filling is traditional, you can easily substitute it with other flavors like blueberry, raspberry, or even peach. Each variation will give a unique twist to the cheesecake, allowing you to customize it to your taste preferences.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools. Avoid overbaking, as this can lead to a dry texture. Keep an eye on it during the last few minutes of baking to ensure perfect results.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance, making it perfect for gatherings. Simply prepare, bake, and cool it completely, then refrigerate. Top it with cherry filling just before serving for the freshest taste. This is a great way to save time and impress your guests!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).