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Texas Cheesecake Sheet Cake

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“My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!”
READY IN:
1hr 10mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) butter recipe cake mix
  • 4 large eggs
  • 2 tablespoons vegetable oil
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 1 12 cups milk
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • Garnish
  • pie filling (cherry, pineapple, blueberry, strawberry, etc.)

Directions

  1. Measure out 1 cup of dry cake mix and reserve.
  2. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
  3. Press crust mixture evenly into bottom of a greased 13 x 9 pan.
  4. In the same bowl, blend cream cheese and sugar together.
  5. Add 3 eggs and reserved cake mix and beat 1 minute on medium.
  6. Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
  7. Pour into crumb crust.
  8. Bake at 300° for 45 to 55 minutes, or until center is firm.
  9. Cool to room temperature.
  10. Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
  11. Store in refrigerator.
  12. Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.

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