Cherry Cheesecake Sheet Cake

Introduction

This easy Cherry Cheesecake Sheet Cake combines a soft buttery cake base, a rich and creamy cheesecake layer, and a beautiful swirl of sweet cherry pie filling. It’s perfect for potlucks, church gatherings, family dinners, and holidays. Every bite is packed with creamy cheesecake flavor and juicy cherries!

Ingredients

For the Cake Base

1 box yellow cake mix
1 large egg
½ cup (115g) unsalted butter, melted

For the Cheesecake Layer

2 packages (8 oz each) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Topping

1 can (21 oz) cherry pie filling
1 container (8 oz) whipped topping (Cool Whip), thawed

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or line it with parchment paper.
In a bowl, combine the cake mix, 1 egg, and melted butter until a thick dough forms.
Press the dough evenly into the bottom of the prepared pan.
In another bowl, beat the cream cheese and sugar until smooth.
Add the eggs and vanilla extract, mixing until creamy.
Pour the cheesecake mixture over the cake layer and spread evenly.
Bake for 35–40 minutes, or until the center is set.
Allow the cake to cool completely, then refrigerate for at least 2 hours.
Spread the whipped topping over the chilled cheesecake layer.
Spoon the cherry pie filling over the top and gently swirl it into the whipped topping for a marbled effect.
Garnish with extra cherries if desired.
Chill until ready to serve.

Serving

Serves: 12–15
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 2 hours

A creamy, sweet, crowd-pleasing dessert that always comes home with an empty pan!