Cheese Cake Sheet Cake Delicious Recipes

CHEESE CAKE, SHEET CAKE - DELICIOUS!!

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.

THE BEST CHEESECAKE

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.

TRIPLE-FLAVOR SHEET PAN CHEESECAKE

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.

SHEET PAN CHEESECAKES

Steps:

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

OUR BEST CHEESECAKE

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.

TEXAS CHEESECAKE SHEET CAKE

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.