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 yellow cake mix
- 16 oz cream cheese
- 4 eggs
- 2 tbsp oil
- ½ cup sugar
- 1 ½ cup milk
- 3 tbsp lemon juice
- 3 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
- Substitute lemon juice with lime for a zesty variation.
- Use chocolate or spice cake mix for a unique crust flavor.
- Add sour cream to the filling for extra richness.
- Try a swirl of raspberry or caramel before baking for visual flair.
- Make ahead and chill overnight for a denser texture.
Transcription of the Original Recipe
Read or copy the transcription
Cheese Cake. 1 pkg. cake mix. 2. 8 oz. pkg cream cheese. 4 eggs. 3 T. lemon juice 2 T. oil. ½ C. sugar. 1½ C. milk. 3 t. vanilla. ---------------------------------------------------- Take out 1 C. of cake mix and set aside. Combine remainder of mix with 1 egg and oil. Mix well and press into 2 greased 9" pans. In same bowl, blend cr. cheese & sugar; add 3 eggs & remainder of cake mix. Beat 1 minute at medium speed. Add milk, lemon and flavoring. Pour into crust, and bake at 300° for 45 to 50 min. Cool. Put on topping of pie mix (cherries, blueberries etc.) Helen De George 8/79
From Transcription to Instructions
We love how Helen’s original directions are short and to the point, so we kept her method but turned that single block of notes into the instructions you can follow without guessing: set aside 1 cup of cake mix, mix the rest with 1 egg and oil and press into two greased 9" pans for the crust, then blend the cream cheese mixture, beat briefly, and finally add the milk, lemon and vanilla before baking. One thing to notice , the original directions list an 2 x 8 oz cream cheese, while the instructions show 16 oz , that’s just clearer wording.
Nutrition
Calories: 420kcalCarbohydrates: 46gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 125mgSodium: 420mgPotassium: 150mgFiber: 0.5gSugar: 33gVitamin A: 750IUVitamin C: 1mgCalcium: 100mgIron: 0.8mg
