Ingredients:

  • 42 oz cherry pie filling (2 cans, 21 oz each)
  • 1 tsp lemon juice
  • 8 oz Philadelphia cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 15.25 oz yellow cake mix (1 box)
  • 0.75 cup unsalted butter, cold and sliced into 24 squares
  • 0.25 cup graham cracker crumbs

Instructions:

  1. Preheat your oven to 350°F and lightly grease your 9x13 dish. Pour both cans of cherry pie filling into the bottom, spreading them evenly. Sprinkle the lemon juice over the top and stir gently. Note: This ensures every bite has that bright, citrus balance.
  2. In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract with a hand mixer until it is velvety and light. Drop large spoonfuls of this mixture over the cherry base. Use a knife to gently swirl the cheese into the cherries. Stop when you see thick ribbons; over swirling will make the cheese disappear.
  3. Evenly sprinkle the dry yellow cake mix over the entire surface. Do not pack it down; keep it loose and airy. Sprinkle the graham cracker crumbs over the cake mix layer. Note: The crumbs provide a visual cue for doneness and add that signature cheesecake flavor.
  4. Place your 24 butter squares in a grid pattern across the top, covering as much dry mix as possible. Bake for 45 minutes until the edges are bubbling and the top is deep golden brown. The center should have a slight jiggle but shouldn't look wet. Remove from the oven and let it rest for at least 15 minutes before serving to allow the fruit juices to thicken.