Creamy Lemon Cheesecake
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Creamy Lemon Cheesecake Recipe
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Creamy Lemon Cheesecake
- 1 package Duncan Hines lemon cake mix
- 3 eggs, divided
- 1/3 cup vegetable oil
- 16 ounces cream cheese, softened
- 8 ounces sour cream
- 1/2 cup sugar
- Measure 1 cup of the dry cake mix and set aside
- Combine the remaining mix with egg and oil
- Press in the bottom of a greased 13" x 9" x 2" pan
- Bake at 350 degrees for 10 minutes
- Meanwhile, combine reserved mix with 2 eggs, cream cheese, sour cream, and sugar
- Beat at low speed for 2 minutes
- Spread over crust
- Bake at 350 degrees for 30 minutes or longer