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Recipe of the week: Cheesecake for a Crowd

Cheesecake for a Crowd

Makes 24 to 30 servings


1 package white cake mix

2 8-oz. packages cream cheese, softened

4 cups powdered sugar

1 pint whipping cream

2 16-oz. cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350∞F. Grease and flour two 9 x 13-inch baking pans. Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes, or until a toothpick inserted in center comes out clean; remove from oven and cool on wire racks.

In a large bowl, whip cream cheese and powdered sugar together until fluffy. Whip cream and fold into cream cheese mixture. Spread half of mixture onto each cooled cake. Spread pie filling on top of cream cheese layer. Refrigerate until ready to serve.

Note: Instead of using pie filling for a topping, substitute raspberry or strawberry Danish Dessert prepared according to package directions, stirring in fresh or drained frozen fruit of your choice.

Brenda Hopkin, Head Baker, The Lion House Pantry

For information call 801-539-3170