Best Cheese Cake Sheet Cake Delicious Recipes

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TRIPLE-FLAVOR SHEET PAN CHEESECAKE



Triple-Flavor Sheet Pan Cheesecake image

As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from!

Provided by Food Network Kitchen

Categories     dessert

Time 10h40m

Yield 24 cheesecake bars

Number Of Ingredients 13

4 cups graham cracker crumbs or one 14.4-ounce box graham crackers, finely ground
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/3 cup sugar
1/2 teaspoon fine salt
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs
1 1/4 cups sour cream
1/4 cup seedless raspberry jam
1 pint raspberries
1 mango, peeled and thinly sliced
1/4 cup strained blueberry jam
1 cup blueberries

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
  • For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
  • Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
  • Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
  • Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
  • Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.

TEXAS CHEESECAKE SHEET CAKE



Texas Cheesecake Sheet Cake image

My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!

Provided by Mamas Kitchen Hope

Categories     Cheesecake

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) butter recipe cake mix
4 large eggs
2 tablespoons vegetable oil
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
1 tablespoon vanilla extract
pie filling (cherry, pineapple, blueberry, strawberry, etc.)

Steps:

  • Measure out 1 cup of dry cake mix and reserve.
  • In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
  • Press crust mixture evenly into bottom of a greased 13 x 9 pan.
  • In the same bowl, blend cream cheese and sugar together.
  • Add 3 eggs and reserved cake mix and beat 1 minute on medium.
  • Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
  • Pour into crumb crust.
  • Bake at 300° for 45 to 55 minutes, or until center is firm.
  • Cool to room temperature.
  • Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
  • Store in refrigerator.
  • Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.

SHEET PAN CHEESECAKES



Sheet Pan Cheesecakes image

1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!

Provided by Jessica & Nellie

Categories     Dessert

Number Of Ingredients 17

38 whole Graham Crackers (Set aside 8)
1 1/2 sticks Butter (3/4cups) (Melted)
32 oz Cream Cheese (Room temp)
1 1/2 cup Granulated Sugar
4 whole Eggs
1/3 cup Heavy Whipping Cream
6 whole Mint Oreos
Green Food Coloring
1 1/2 tsp Mint Extract
1/4 cup Chopped Pecans
1 Tbsp Caramel Sauce
1 1/2 tsp Maple Extract
3 Tbsp Egg Nog
1 tsp Cinnamon
1 tsp Nutmeg
2 Tbsp Crushed Peppermint Candy
1 1/2 tsp Peppermint Extract

Steps:

  • Preheat oven to 350F degrees and line a baking sheet with parchment paper. Set aside.

Nutrition Facts : Calories 267 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 63 mg, Sodium 189 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

THE BEST CHEESECAKE



The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

CHEESE CAKE, SHEET CAKE - DELICIOUS!!



Cheese Cake, Sheet Cake - Delicious!! image

This sheet cake is so delectable. Take it to an outing and see how fast it goes. You can top this cake with chocolate glaze which I did this time, or spread your favorite thickened fruit pie filling...there are many different variations you could use..The glaze really is good though.. I hope you try it..ENJOY! I can't...

Provided by Cassie *

Categories     Other Desserts

Time 50m

Number Of Ingredients 11

1 c plus 2 tbs butter, softened
2 (3 oz. pkg.) cream cheese, softened
2 1/4 c sugar
6 eggs
3/4 tsp vanilla extract
2 1/4 c cake flour
FROSTING
1 c sugar
1/3 c evaporated milk
1/2 c butter
1/2 c milk chocolate chips (and some extra for sprinkling)

Steps:

  • 1. Preheat oven to 325 degree F. Prepare a 15 x 10 x 1 in. baking pan with cooking spray. If you want a thicker cake, use a smaller pan..cooking time will be longer.
  • 2. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • 3. Add flour; mix well.
  • 4. Pour the batter into a greased 15 x 10 x 1 in. baking pan. Spread evenly in the pan ( batter will be thick). I use my frosting knife to spread it. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.
  • 5. Place on cooling rack (this cake does not have to be completely cool to serve). **Picture right from the oven. Looks like cheese cake.
  • 6. Frosting: Combine sugar and milk in a large saucepan; bring to a boil over medium heat.
  • 7. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Sprinkle with extra chips ( this is completely optional).
  • 8. I hope you enjoy this as much as my family and friends have. This cake may puff up during baking, not to fear, it will fall back down when out of oven.

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