Cherry-Cheesecake
Yield
1 cakePrep
10 minCook
20 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | packages |
cream cheese
softened |
|
| 4 | cups |
powdered sugar
|
|
| 1 | pint |
heavy whipping cream
whipped |
*
|
| 2 | cans |
cherry pie filling
21 ounces each |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | packages |
cream cheese
softened |
|
| 946 | ml |
powdered sugar
|
|
| 473 | ml |
heavy whipping cream
whipped |
*
|
| 2 | cans |
cherry pie filling
21 ounces each |
|
Directions
Prepare cake mix according to package directions.
Pour into two greased 13-in x 9-in x 2-in baking pans.
Bake at 350℉ (180℃) Ffor 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool.
In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream.
Spread over each cake.
Top with pie filling.
Chill 4 hours or overnight.
