MAKES 1 (9 X 13-INCH) CAKE
Traditional cheesecake can be time-consuming to prepare. Not so with this Cherry Cheesecake Poke Cake. No need to worry about a water bath while baking or the top of the cheesecake cracking. This recipe works every time and truly is a no-brainer.
Nonstick cooking spray
2 cups graham cracker crumbs
⅓ cup sugar
½ teaspoon ground cinnamon
⅔ cup (10⅔ tablespoons) unsalted butter, melted
1 (15.25- to 18-ounce) box white cake mix
Eggs, oil, and water as directed on the cake mix box
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (3.4-ounce) box cheesecake instant pudding mix
¾ cup whole milk
1 (30-ounce) can cherry pie filling
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a medium bowl, stir together graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the mixture and stir to combine. Pour into the prepared baking dish and press evenly over the bottom of the pan.
Prepare the cake batter according to the package directions. Pour the batter over the crumb crust in the baking dish. Bake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a large bowl, using a handheld mixer on medium-high speed, beat the cream cheese, sweetened condensed milk, pudding mix, and milk until smooth.
Pour the cream cheese filling evenly over the cake and use the tip of a butter knife to spread the filling to fill all the holes. Cover and refrigerate for 1 hour.
Spoon the cherry pie filling evenly over the cake. Serve immediately or refrigerate until ready to serve.
TIP
Substitute vanilla instant pudding for cheesecake instant pudding.