Crowd-size Cheesecake starts with a crust of your choice- Golden Oreo, graham cracker, or a cake bottom. Topping the crust is a no-bake cheesecake layer, and to finish it off pile on your favorite pie filling! Crowd-size Cheesecake is thus named, because it is a great way to feed dessert to a crowd.
The cake crust is what is written in the original recipe, but when I made this about a month ago, I was in a hurry and quickly threw together a Golden Oreo Crust. It was delish! My filling of choice was cherry pie filling. You can use any pie filling. I hands down prefer to make my own pie filling, but there is something about canned cherry pie filling from the store that makes my world go ’round. Plus it makes topping this dessert an easy step.
I love this treat and it is a recipe that was a part of my childhood. This Crowd-size Cheesecake recipe originally comes from a close family friend. There are many recipes from her that are some of my favorites, and that is especially meaningful to me because she passed away a few years ago.
One reason I am so passionate about baking and cooking is because of the experience. I love food. I always have and I always will. Enjoying good food was a huge part of life in the household I grew up in. My Mom is one of the best cooks/bakers around and largely because of that, food is a big deal to me.
Eating food isn’t just eating, it is an experience. For example, when I ate this for the first time in many years about a month ago, it made me nostalgic. It reminded me of my childhood and our family friend who is no longer with us. At times, making her recipes, helps me feel connected to her. I love that I can experience sweet things like that through baking and food.
Crowd-size Cheesecake is intended for a cookie sheet, but can also easily be halved to fit in a 9×13 if you don’t have that big of a crowd! This is a great summer recipe I hope you enjoy!
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- 20 graham crackers, crushed +1 cup butter, melted
- OR
- 2 15 oz package Golden Oreo's, crushed + 1 cup butter, melted
- OR
- 1 box white or yellow cake mix and ingredients on the package
- 2 8 oz packages cream cheese, soft
- 2 8 oz tubs Cool Whip
- 3 cups powdered sugar
- 2-3 21 oz cans pie filling, flavor of your choice. (I prefer cherry on this recipe)
- 1. If making the graham cracker crust, combine the graham crackers and melted butter. Press into a large, greased cookie sheet and bake at 325 degrees F for 8 minutes. Cool completely.
- If making the Golden Oreo Crust, combine Oreo's and melted butter. Press into a large cookie sheet. Set aside.
- If making the cake crust, preheat oven @ 350 degrees F. Prepare cake batter according to instructions on the package and bake in a large, greased cookie sheet for15-20 minutes. Cool completely.
- 2. For the no-bake cheesecake filling, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Fold in the Cool Whip. Spread over the crust of choice.
- 3. Spread pie filling of choice evenly over the top of the no-bake cheesecake layer. Refrigerate at least 2-3 hours or overnight.
- *You can use any of these three options for the crust bottom.
- This recipe is also easily halved for a 9x13 pan.
