I see alot of gourmet idea's that call for cheesecake filling. I make my own cheesecake that is awesome. Do I simply bake this and use as the filling or is there a better way to achieve this?

How often would you use the cheescake filling? The ingredients to make the cheesecake just for filling and then the cake could be costly. I made my sons wedding cake last month and I did a couple of tiers in red velvet. I purchased the ready made cheesecake filling that Kraft (in a tub in the cream cheese aisle, ready to put in a crust) makes and mixed that with my buttercream as a filling and it tasted very good. I got the idea from someone else on CC.

ive used the ready made cheesecake filling from philly as well, used the plain and added strawberries for a white cake filling, used the plain and added ginger for a carrot cake filling, used the chocolate for a chocolate cake filling...easy and adaptable

thanks for the tip. now all I have to do is decide on how to get rid of the "STORE CONTAINER". hubby thinks everything has to be homemade!!

for my cheesecake filling I use Melvira's recipe and get RAVE reviews on it!


2 c. liquid Rich's bettercreme whipped icing
1 box cheesecake pudding mix
1 c. cold milk

dump it all in a bowl and whip until it has stiff peaks, it's fine at room temp. for up to 5 days as well!

I make a cheesecake mousse using one small box instant cheesecake pudding and one pint whipping cream. Whip until peaks form. So good and easy to make.