Cheesecake Recipes 9x13 Inch Pan
Mom's Sour Cream Topped Cheesecake is amazing! It's baked in a 9x13 without a water bath, so it's easy and no fuss. You'll love its refreshing tang and buttery graham cracker crust!
She got a version of this recipe from a friend many years ago, then adapted it along the way. After hearing all the changes Mom made, I informed her this was her recipe now.
Let the cream cheese and eggs sit at room temperature for an hour before starting. You want to be able to easily mix the batter.
Performance Pans Aluminum Sheet Cake Pan, 9 X 13 Inch
Half and half is used in this cheesecake to make it creamy. Mom even increased the amount of half and half from the original version, for a super creamy cheesecake recipe.
I wish I knew Mom's secret years ago! It would've spared me the sandy results I use to get from following standard graham cracker crust recipes.
And I love the convenience of using a 9x13 pan here instead of a springform one, which can leak. I use a 9x13 with square edges, similar to this one
Cheesecake Brownies (easy And Delicious!)
See the recipe card at the end of this post for full instructions. Make this the day before you want to serve it, so it has time to chill and set overnight.
Bake the cheesecake at 325 degrees F until set. My oven takes 45-50 minutes, but a couple readers needed a longer baking time in their ovens.
And...no water bath is needed! The cheesecake won't crack at this low temperature. Plus, the sour cream topping would cover it anyway.
Top Your Own Cheesecake Recipe
The sour cream cheesecake topping is so easy to make! Just stir or mix fresh sour cream with a little sugar and spread it right on the cooled cheesecake.
Mom always slices her cheesecake bars into dainty squares, unlike my lasagna-slab portions you see here. Hey, I had to fill up the plates for the photos, you know?
It's delicious like that, but I have to say, it's fabulous with fresh blueberries on top! I love the way their crisp, juicy texture complements the creaminess of the cheesecake.
No Bake Cheesecake Recipe
Don't freeze the topping. You can freeze the plain cheesecake, without the topping. Thaw the cheesecake overnight in the refrigerator, then add the sour cream topping before serving it.
This cheesecake needs to be made at least a day in advance but tastes even better 2-3 days after you make it, as the crust softens.
Calories: 472 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 34 g | Saturated Fat: 19 g | Cholesterol: 126 mg | Sodium: 328 mg | Potassium: 172 mg | Sugar: 28 g | Vitamin A: 1170 IU | Vitamin C: 0.6 mg | Calcium: 121 mg | Iron: 0.9 mg
Best Classic Cheesecake Recipe
(Recipe Source: Barely adapted from my Mom's recipe. She makes her crust with margarine. Mom's recipe has several adaptations from the original one she received from a friend. Originally published on August 2, 2017 and updated now with new photos, a video and additional text.)Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
New York-style cheesecake is one of the most crowd-pleasing desserts you can make, but baking a whole cheesecake at home can be a project. Cheesecakes need to be baked in a water bath to prevent curdling and cracking, and it can be tricky to tell when they’re done. Cheesecake bars, however, are a different story. Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are not only a cinch to make, but they also rival the very best NY cheesecake out there. They also have a high crust-to-cheesecake ratio so if you’re a crust-lover like me, you’ll ? them.
This recipe is based on the classic New York-style cheesecake with a graham cracker crust and filling made from eggs, cream cheese, sugar, sour cream, vanilla, lemon, and a touch of flour.
Easy Birthday Cheesecake
Cream cheese is the main ingredient, so be sure to use a good brand, like Philadelphia. (Though it is used most often as breakfast spread, cream cheese is a key ingredient in many desserts, such as pumpkin cheesecake, trifles, and cream cheese frosting.)
Flour might seem like an unlikely addition to cheesecake, but prevents the cake from cracking and also makes the filling a bit lighter and fluffier.
Begin by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter.
Cherry Cheesecake Bars (+video)
Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside.
Meanwhile, make the batter. In the bowl of an electric mixer, beat the room temperature cream cheese, granulated sugar, and flour together until just smooth, about 1 minute.
Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.
Peanut Butter Cheesecake Bars
Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Oreo Cheesecake Bars
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.These New York-Style Cheesecake Bars are thick, creamy, and so easy. Perfect for almost any occasion, these easy baked cheesecake bars are always a crowd-pleaser! Freezer friendly!
With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.
But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.
Pumpkin Cheesecake Bars
I used my “internet famous” New-York Style Cheesecake as a starting point for these bars. Why? Because honestly, that recipe is so perfect that I didn’t want to change anything that didn’t
Changing. If you’ve already baked it, you know what I mean! The crust is sweet, golden, and crunchy. And the filling is rich, creamy, and ADDICTING. So why make these bars? Well, I wanted to recreate the recipe in bar form for those of you who don’t own a springform pan… and don’t feel like buying more stuff.
And I also wanted a cheesecake option for my baking pals who loathe the water bath process. Which I’ve learned from feedback is A LOT of you.
Classic Cheesecake Bars
So, without further ado, here is a creamy cheesecake option that requires no fancy pans or processes! Can I get a YAY and YUM?!
So if you’re curious what I did change, I’m happy to share! I added a little lemon zest and juice, increased the vanilla, and decreased the flour to just 2 teaspoons. That’s it! These changes were made to improve the taste and texture of the cheesecake in bar form, and even though they’re small, made a huge difference overall.
But the good news? These cheesecake bars will keep, stored in the refrigerator, for up to 3 days. And if you’d like, you can also freeze them and save them for a rainy day. Check on the recipe box below for the full
Posting Komentar untuk "Cheesecake Recipes 9x13 Inch Pan"