TRIPLE-FLAVOR SHEET PAN CHEESECAKE
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
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
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
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
COOKIE DOUGH CHEESECAKE
Celebrate Easter with our creamy choc cheesecake - it has a rich base studded with cookie dough, and it's all topped with silky ganache. Decorate with mini eggs and cookies
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 2h10m
Yield Serves 15
Number Of Ingredients 23
Steps:
- Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
- Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
- Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
- To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
- Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
- For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
- When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.
Nutrition Facts : Calories 774 calories, Fat 25 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
COOKIE BUTTER CHEESECAKE
Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.
Provided by Bibi
Categories Desserts Cakes Cheesecake Recipes
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.
- Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.
- Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.
- Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.
- Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.
- Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary.
- Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation.
- Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
- Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 57.4 g, Cholesterol 181.6 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 30.4 g, Sodium 330.6 mg, Sugar 19.3 g
CHOCOLATE CHIP COOKIE CHEESECAKE
Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.
Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
COOKIE SHEET CHEESECAKE
This is an easy dessert to impress your friends with!
Provided by Cathy Gillespie
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Preheat oven 350. Grease cookie sheet.
- 2. Beat together butter and sugar. Add flour; beat. Spread dough evenly on prepared cookie sheet; bake 18 minutes, or until golden brown. Cool comp
- 3. Beat cream cheese, add powdered sugar; beat. Add cool whip; beat.
- 4. Spread cream cheese mixture evenly on top of cooled crust. Refrigerate cookie sheet mixture 1 hour, then remove from refrigerator and spread pie filling on top. Keep refrigerated.
CHEESE CAKE, SHEET CAKE - DELICIOUS!!
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
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.
MOM'S CHEESECAKE COOKIE BARS
Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...
Provided by DevDrew
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
- Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
- Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
- Bake in the hot oven until set, about 25 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 26.3 g, Cholesterol 74.7 mg, Fat 23.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 149.9 mg, Sugar 12.7 g
EASY CHEESECAKE COOKIES
Easy, bite-sized cookies with cheesecake filling. They are so good and so fast and easy to make. Fun recipe to make with your kids. My 3-year-old and I always make these together!
Provided by mklleaming
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine flour, crushed graham crackers, and baking powder in a bowl.
- Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
- Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
- Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
- Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 18.1 g, Cholesterol 25.7 mg, Fat 6.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 95 mg, Sugar 10 g
HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice
Provided by Kiano Moju
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
- Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
- Bake for 8 minutes until lightly browned. Let cool to room temperature.
- Reduce the oven temperature to 225°F (105°C).
- Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
- Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
- In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
- In another bowl, whisk in the chocolate hazelnut spread.
- In another bowl, whisk in ¼ teaspoon of cinnamon.
- In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
- Pour each flavored filling into a section of the crust and smooth with a spatula.
- Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
- Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
- Sprinkle the chopped pecans over the pumpkin filling.
- Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
- Refrigerate overnight before slicing into wedges and serving.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 13 grams
TEXAS SHEET CAKE COOKIES
This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Provided by Kim
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
- Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
- Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g
CHEESECAKE COOKIES
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
- Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
- Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 12.6 g, Cholesterol 20.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 70.5 mg, Sugar 6.7 g
More about "cookie sheet cheesecake recipes"
COOKIE DOUGH CHEESECAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Ratings 80Total Time 9 hrsCategory DessertCalories 791 per serving
- White the crust is cooling, start on the edible cookie dough. In a medium bowl, sift the flour and salt together. Set aside.
- Take the pan off the cheesecake and remove the parchment circle. Pour chocolate chips in a small bowl. Take the cookie dough balls out of the freezer and place on the counter.
EASY CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4 BEST PILLSBURY HALLOWEEN COOKIE DESSERT RECIPES - POPSUGAR
From popsugar.com
31 BAR COOKIE RECIPES FOR SNACKING, GIFTING, AND EATING STRAIGHT …
From epicurious.com
SHEET PAN COOKIE CAKE RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE APPLE CIDER CHEESECAKE COOKIES - READER'S DIGEST …
From readersdigest.ca
THE BEST CHEESECAKE COOKIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PILLSBURY SUGAR COOKIE CHEESECAKE - THE SQUEAKY MIXER
From thesqueakymixer.com
BASQUE CHEESECAKE | RECIPETIN EATS
From recipetineats.com
CHEESECAKE COOKIE RECIPES
From allrecipes.com
EASY CHEESECAKE RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
CHEESECAKE COOKIES - PAULA DEEN
From pauladeen.com
9X13 COOKIE BAR RECIPES
From allrecipes.com
CHEESECAKE COOKIES - UPDATE RECIPE WITH TIPS FOR …
From yellowblissroad.com
THE BEST EASY CHEESECAKE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
ERIKA COUNCIL'S CHOCOLATE CHIP BISCUIT S'MORES RECIPE - PEOPLE.COM
From people.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love