Step 1

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.

Step 2

Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese.

Step 3

Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake for 30 minutes in a preheated 350 F. degree oven.

Step 8

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.

Step 9

Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.

Step 10

Make 8 servings.