Texas Cheesecake Sheet Cake

• (18 1/4 ounce) butter recipe cake mix1
• large eggs↗4
• vegetable oil↗2 tablespoons
• cream cheese↗2

  (8 ounce) packages, softened

• sugar↗1⁄2 cup
• milk↗1 1⁄2 cups
• lemon juice↗3 tablespoons
• vanilla extract↗1 tablespoon
• Garnish
• pie filling

  (cherry, pineapple, blueberry, strawberry, etc.)

Step-by-step instructions

1. 1

   Measure out 1 cup of dry cake mix and reserve.

2. 2

   In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).

3. 3

   Press crust mixture evenly into bottom of a greased 13 x 9 pan.

4. 4

   In the same bowl, blend cream cheese and sugar together.

5. 5

   Add 3 eggs and reserved cake mix and beat 1 minute on medium.

6. 6

   Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.

7. 7

   Pour into crumb crust.

8. 8

   Bake at 300° for 45 to 55 minutes, or until center is firm.

9. 9

   Cool to room temperature.

10. 10

    Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.

11. 11

    Store in refrigerator.

12. 12

    Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.