This vintage cheesecake recipe, dated July 1979, reflects the American tradition of mid-century convenience baking. Popularized in home kitchens during the 1950s–1980s, recipes like this combined boxed cake mixes with fresh ingredients like cream cheese to simplify complex desserts. Cheesecake itself has ancient origins, but the American-style version, especially topped with fruit fillings like cherries or blueberries, became iconic in delis and diners. This recipe showcases the creativity and practicality of home bakers, blending ease and indulgence into a nostalgic dessert that still delights today.
Ingredients
- 1 pkg cake mix
- 16 oz cream cheese
- 4 eggs
- 2 tbsp oil
- ⅓ cup sugar
- ⅔ cup milk
- 3 tbsp lemon juice
- 1 tsp vanilla
- 21 oz pie filling (1 can, cherry, blueberry, etc.)
Instructions
Step 1: Prepare Crust Base
- Set aside 1 cup of the cake mix.
- Mix the remaining cake mix with 1 egg and 2 tablespoons of oil.
- Press mixture into two greased 9-inch round pans.
Step 2: Make the Cheesecake Filling
- In the same mixing bowl, blend the cream cheese until creamy.
- Add 3 eggs and the reserved 1 cup of cake mix. Beat at medium speed for 1 minute.
- Add milk, lemon juice, and vanilla; mix until smooth.
Step 3: Bake the Cake
- Pour the cheesecake filling over the crust in both pans.
- Bake at 300°F (150°C) for 45 to 50 minutes.
- Cool completely.
Step 4: Finish and Serve
- Top with your choice of fruit pie filling (cherry, blueberry, etc.).
- Chill before serving.
Tips
- Use a springform pan for a classic cheesecake look.
- Substitute lemon juice with lime for a zesty variation.
- Garnish with whipped cream or fresh fruit for added flair.
- To make a lighter version, substitute reduced-fat cream cheese.
Nutrition
Calories: 415kcalCarbohydrates: 57gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 94mgSodium: 467mgPotassium: 144mgFiber: 1gSugar: 33gVitamin A: 621IUVitamin C: 2mgCalcium: 158mgIron: 1mg
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