CREAM CHEESE SHEET CAKE
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
TEXAS CHEESECAKE SHEET CAKE
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
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.
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.
CREAM CHEESE SHEET CAKE
Make and share this Cream Cheese Sheet Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, cheese, and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Add flour; mix well.
- Pour into greased 15in by 10in baking pan.
- Bake at 325* for 35 minutes.
- Cool completely.
- Frosting: Mix sugar and milk in saucepan.
- Bring to a boil over med heat.
- Cover and cook for 3 minutes (do not stir).
- Stir in butter and chocolate chips until melted.
- Cool slightly; stir; spread over cake.
Nutrition Facts : Calories 322.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 94.7, Sodium 131.4, Carbohydrate 38.9, Fiber 0.5, Sugar 29.1, Protein 3.8
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