Raspberry Topped Cheesecake
1 package yellow cake mix, divided
4 eggs, divided
2 tablespoons oil
2 (8-ounce) packages cream cheese
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
3 tablespoons vanilla
Fresh raspberries (may use frozen if necessary)
Preheat oven to 300 degrees. Reserve 1 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Blend thoroughly and press this crust into bottom and sides of a springform cake pan. Blend cream cheese and sugar. Add 3 eggs and 1 cup cake mix. Beat 1 minute at medium speed. At low speed, add milk and flavorings. Pour into crust. Bake 55-60 minutes. Chill before serving. Top with fresh raspberries. Serves 10-12.
Editor’s Extra: Try substituting cherry pie filling for raspberries.
Contributed by The VIP Cookbook: A Potpourri of Virginia Cooking (Virginia)
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