Best Homemade Cheesecake Filling
This homemade Cheesecake Filling is my go to recipe when I am making a cheesecake. The filling recipe is just enough to make a 9-inch cheesecake, use it to fill cupcakes, or as a cheesecake bar filling. The cheesecake is thick and rich like a New York cheesecake but so much easier to make and only takes a few minutes to make.
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In a large bowl beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer.
Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese.
Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.
Slowly add the sifted powdered sugar to the bowl and beat on low until combined well. Then beat on high for 2 to 3 minutes or until light and fluffy.
Cover the bowl with plastic wrap and chill in the refrigerator if using for a cupcake filling or not using immediately. The cheesecake filling can be refrigerated for up to 3 days before using it.
If making an 8 or 9 inch baked cheesecake immediately spread the cheesecake filling into an unbaked graham cracker crust. Place the cheesecake on a baking sheet.
Bake for 30 minutes in a preheated 350 F. degree oven.
Remove the cheesecake from the oven and place on a cooling rack. Cool to room temp then refrigerate at least 3 hours or overnight before serving.
Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.
Make 8 servings.
Recipe Expert Tips
Nutritional values for a baked cheesecake with a graham cracker crust.
Makes about 2 ¼ cup of cheesecake filling. See the suggested uses above.
Leftover cheesecake can be frozen. Wrap the cheesecake in the pie pan tightly with plastic wrap or cover with the lid that came with the Graham cracker crust.
Freeze the cheesecake for up to 30 days.
Use this filling recipe to make cheesecake in a jar.
Serving: 1 Serving Calories: 170 kcal Carbohydrates: 17 g Protein: 3 g Fat: 11 g Saturated Fat: 6 g Trans Fat: 1 g Cholesterol: 55 mg Sodium: 108 mg Potassium: 59 mg Sugar: 16 g Vitamin A: 427 IU Calcium: 40 mg Iron: 1 mg
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