1Remove just under one cup of lemon cake mix from one of the boxes and reserve it for the cheesecake filling.
2Remove just under one cup of lemon cake mix from one of the boxes and reserve it for the cheesecake filling.
3Remove just under one cup of lemon cake mix from one of the boxes and reserve it for the cheesecake filling.
4To the remaining dry cake mix, add 0.5 cup of melted butter, two eggs, and two teaspoons of vanilla extract.
5To the remaining dry cake mix, add 0.5 cup of melted butter, two eggs, and two teaspoons of vanilla extract.
6To the remaining dry cake mix, add 0.5 cup of melted butter, two eggs, and two teaspoons of vanilla extract.
7Use a spatula to incorporate these ingredients until the mixture is very dry and crumbly.
8Use a spatula to incorporate these ingredients until the mixture is very dry and crumbly.
9Use a spatula to incorporate these ingredients until the mixture is very dry and crumbly.
10Transfer the mixture to a well-greased 9x13 dish.
11Transfer the mixture to a well-greased 9x13 dish.
12Transfer the mixture to a well-greased 9x13 dish.
13Press the mixture into the bottom of the pan and up around all four edges to form the base and crust of the cheesecake.
14Press the mixture into the bottom of the pan and up around all four edges to form the base and crust of the cheesecake.
15Press the mixture into the bottom of the pan and up around all four edges to form the base and crust of the cheesecake.
16In a separate bowl, combine two blocks of cream cheese, three eggs, two teaspoons of vanilla extract, 0.5 cup of sour cream, 0.5 cup of granulated sugar, the one cup of reserved lemon cake mix, 0.5 cup of whipping cream, and one cup of milk.
17In a separate bowl, combine two blocks of cream cheese, three eggs, two teaspoons of vanilla extract, 0.5 cup of sour cream, 0.5 cup of granulated sugar, the one cup of reserved lemon cake mix, 0.5 cup of whipping cream, and one cup of milk.
18In a separate bowl, combine two blocks of cream cheese, three eggs, two teaspoons of vanilla extract, 0.5 cup of sour cream, 0.5 cup of granulated sugar, the one cup of reserved lemon cake mix, 0.5 cup of whipping cream, and one cup of milk.
19Mix all cheesecake filling ingredients together very well.
20Mix all cheesecake filling ingredients together very well.
21Mix all cheesecake filling ingredients together very well.
22Pour the cheesecake filling into the cake mix crust.
23Pour the cheesecake filling into the cake mix crust.
24Pour the cheesecake filling into the cake mix crust.
25Bake in the oven at 325 degrees Fahrenheit for approximately one hour (or 54 minutes, until the first cracks form and it still has a slight jiggle).
26Bake in the oven at 325 degrees Fahrenheit for approximately one hour (or 54 minutes, until the first cracks form and it still has a slight jiggle).
27Bake in the oven at 325 degrees Fahrenheit for approximately one hour (or 54 minutes, until the first cracks form and it still has a slight jiggle).
28Take the cheesecake out of the oven and let it cool completely to room temperature.
29Take the cheesecake out of the oven and let it cool completely to room temperature.
30Take the cheesecake out of the oven and let it cool completely to room temperature.
31Evenly add one can of blueberry pie filling to the top of the cooled cheesecake.
32Evenly add one can of blueberry pie filling to the top of the cooled cheesecake.
33Evenly add one can of blueberry pie filling to the top of the cooled cheesecake.
34Spread the blueberry pie filling evenly to ensure maximum distribution.
35Spread the blueberry pie filling evenly to ensure maximum distribution.
36Spread the blueberry pie filling evenly to ensure maximum distribution.
37Refrigerate the cheesecake for a minimum of four hours, ideally overnight, to allow it to fully set.
38Refrigerate the cheesecake for a minimum of four hours, ideally overnight, to allow it to fully set.
39Refrigerate the cheesecake for a minimum of four hours, ideally overnight, to allow it to fully set.
40Cut the cheesecake into squares for serving and store in a proper container.
41Cut the cheesecake into squares for serving and store in a proper container.
42Cut the cheesecake into squares for serving and store in a proper container.
Ingredients
2 boxes lemon cake mix
2 boxes lemon cake mix
2 boxes lemon cake mix
1 cup lemon cake mix, reserved for cheesecake filling
1 cup lemon cake mix, reserved for cheesecake filling
1 cup lemon cake mix, reserved for cheesecake filling
0.5 cup melted butter
0.5 cup melted butter
0.5 cup melted butter
2 eggs
2 eggs
2 eggs
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
2 blocks cream cheese
2 blocks cream cheese
2 blocks cream cheese
3 eggs
3 eggs
3 eggs
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
0.5 cup sour cream
0.5 cup sour cream
0.5 cup sour cream
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup whipping cream
0.5 cup whipping cream
0.5 cup whipping cream
1 cup milk
1 cup milk
1 cup milk
1 can blueberry pie filling
1 can blueberry pie filling
1 can blueberry pie filling
Equipment
spatula9x13 dishovenknifestorage container
Tips
The mixture for the base and crust will be very dry and crumbly.
When baking the cheesecake, remove it from the oven as soon as the first cracks form and it still has a slight jiggle.
Allow the cheesecake to cool completely to room temperature before adding the topping.
Refrigerate the cheesecake for a minimum of four hours, ideally overnight, for it to fully set.
You can add two cans of blueberry pie filling if you prefer a thicker layer, but one can is used for a less sweet result.