Tillie Doyle
Cheesecake is a beloved dessert, but it can be time-consuming to make and often yields only a small number of servings. A sheet pan cheesecake is a simple and easy way to make a slab cheesecake that serves a crowd. This article will explore the benefits of making a cheesecake in a sheet pan, provide a basic recipe, and offer some creative suggestions for customising your cheesecake.
Sheet Pan Cheesecake Characteristics and Values
| Characteristics | Values |
|---|---|
| Ease of Making | Easy |
| Serving Size | 15 servings |
| Baking Pan Size | 10 x 15 x 1 inch |
| Baking Temperature | 325°F |
| Toppings | Fruit, sprinkles, chocolate chips, food colouring, sour cream, sugar, vanilla |
| Cooling Time | 2 hours minimum, preferably overnight |
| Storage | Can be stored in the fridge for up to 2 days or frozen for up to 3 months |
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What You'll Learn
Sheet pan cheesecakes are easy to make and serve
Sheet pan cheesecakes are a simple and fun way to make dessert for a large group. They are easy to make, serve and can be modified to be perfect for any holiday. The recipe is flexible and can be adjusted to suit your taste, and the slab cheesecake is not too thick, so you can enjoy it alongside other desserts.
To make a sheet pan cheesecake, you will need a 10 x 15 x 1-inch baking pan, also known as a jelly roll pan. The first step is to preheat your oven and line your baking sheet with foil, leaving an overhang to act as handles. You can then start preparing the crust. Combine crumbs, sugar, salt and vanilla with a fork, gradually adding melted butter until the mixture holds together. Press the crust mixture into your prepared pan, using the bottom of a glass to pat down firmly, and bake for 8-10 minutes.
For the cheesecake filling, beat cream cheese and sugar in a stand-up mixer until fluffy, then add eggs, one at a time, until incorporated. Pour the batter onto your prepared crust and bake until the cheesecake is slightly puffed on the edges and just set, rotating the pan halfway through, for around 40-45 minutes. Allow the cheesecake to cool completely, then chill it in the refrigerator for at least two hours, preferably overnight.
Once chilled, you can add your toppings. Fruit toppings are a popular choice, with berries, apples, pears and cranberry sauce all being used. You can also add a layer of sour cream, sugar and vanilla for extra creaminess. Sheet pan cheesecakes are easy to serve, as you can simply cut them into squares or bars, and they are perfect for taking to potlucks or big family dinners.
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They are not giant, thick cheesecakes
Sheet pan cheesecakes are not giant, thick cheesecakes. They are easy to make and perfect for a crowd. The recipe typically yields 15 servings, making it a great dessert option for potlucks or big family dinners. It's also a fun and simple recipe that kids can help prepare.
Sheet pan cheesecakes are also known as slab cheesecakes and are made in a 10 x 15 x 1-inch baking pan, also called a jelly roll pan. The resulting cheesecake is not a tall, thick cake, but rather a flat, slab-like dessert. This makes it easy to cut into squares or bars for serving.
The beauty of a sheet pan cheesecake is that it's a simple base that can be jazzed up in various ways. You can add food colouring to the pie filling, sprinkles to the top, or substitute semi-sweet or dark chocolate chips for white chocolate chips to make a chocolate cheesecake.
The baking time for a sheet pan cheesecake is typically around 40 to 45 minutes, and it's important to let it cool completely before cutting and serving. The cheesecake can be topped with a variety of fresh fruits, such as berries, apples, pears, or cranberry sauce, or spread with a layer of sour cream and your choice of fruit toppings.
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You can add food colouring to the pie filling
Sheet pan cheesecakes are a fun and easy way to make a dessert for a large group. They are simple to make and can be modified to suit any occasion. For instance, you can add a drop of food colouring to the pie filling before baking your cheesecake. Start with a tiny drop and remember that food colouring goes a long way! You can also add sprinkles to the top of the cheesecake filling before putting it in the refrigerator to harden.
If you're making a cheesecake for a holiday, you can get creative with the colours. For Easter, try using pastel colours like pink, blue, purple, or yellow. For July 4th, you can make a red, white, and blue cheesecake by dividing the filling into three batches and adding red and blue food colouring to two of the batches. You can also make a tie-dye cheesecake by dividing the batter into four bowls, adding food colouring to each one, and then swirling the colours together on top of the crust.
If you're worried about food colouring affecting the taste of your cheesecake, start by adding a small amount and gradually increase until you reach the desired colour. Keep in mind that the colours may turn out paler than expected, so don't overdo it. You can also use gel food colouring, which should work just as well as liquid colouring.
Sheet pan cheesecakes are a fun and versatile dessert option that can be customised with food colouring to suit any theme or occasion. So get creative and experiment with different colours and flavours to impress your family and friends!
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You can add sprinkles to the top of the cheesecake
Sheet pan cheesecakes are a fun and easy way to make a dessert for a large group. They are simple to make and can be modified to be perfect for any holiday. For instance, you can add sprinkles to the top of the cheesecake filling before putting it in the refrigerator to harden. This is a great way to add colour and some joy to your cheesecake without spending hours decorating. You can also add a drop of food colouring to the pie filling before baking.
If you want to add sprinkles to your sheet pan cheesecake, it is best to use rainbow sprinkles. You can add them to the batter, but be careful as they may bleed their colour a little. It is recommended to start with 3/4 cup and add a little more (around 1/4 cup) if needed. You can also add sprinkles to the top of the cheesecake. If you are using a water bath, you can add sprinkles to the batter before baking.
If you are making a sheet pan cheesecake, it is important to note that the recipe calls for a 10 x 15 x 1-inch baking pan, also referred to as a jelly roll pan. The pan should be lined with foil, leaving an overhang to act as handles. You will then need to make the crust by combining crumbs, sugar, and butter with a fork. Gradually pour in melted butter and toss with a fork until the crust holds together when squeezed. Press the crust evenly into the prepared pan and use the bottom of a glass to pat down firmly.
Once the crust is prepared, you can make the filling. Beat the cream cheese and sugar together on medium speed in a large bowl until the mixture is smooth and creamy. Add the sour cream, vanilla, and almond extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after adding the eggs. If you are using a water bath, you will need to place the springform pan in a roasting pan and fill it with hot water. This will create a humid environment that helps the cheesecake bake slowly and evenly, reducing the risk of cracks on the surface.
After the cheesecake has baked and cooled, you can add your sprinkles. You can also pipe whipped cream on top and add more sprinkles. It is recommended to refrigerate the cheesecake for at least 6 hours or overnight before serving. Sheet pan cheesecakes are a fun and easy way to make a dessert, and adding sprinkles is a great way to make them even more festive and enjoyable.
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You can make a chocolate sheet pan cheesecake
Yes, you can make a chocolate sheet pan cheesecake. This is a simple and easy way to make a slab cheesecake, which is not a giant, thick piece, so you can have a variety of desserts. This recipe is also versatile and can be modified to be a perfect dessert for any holiday.
Ingredients:
- Chocolate wafer crumbs
- Butter
- Cream cheese
- Powdered sugar
- Half and half
- Vanilla
- Chocolate (dark or semi-sweet)
- Whipped topping
Instructions:
- Preheat your oven to 450 degrees Fahrenheit.
- Grease the bottom and sides of a 9-inch springform pan or line a 15"x10"x1" baking sheet with foil, leaving an overhang for handles.
- Combine the chocolate wafer crumbs and melted butter in a bowl.
- Pat the mixture firmly into the bottom of your prepared pan to form the crust.
- Bake the crust for 8-10 minutes until it holds together but is not too dark.
- In a mixing bowl, beat together cream cheese, sugar, and vanilla until well combined.
- Melt the chocolate and let it cool slightly.
- Add the melted chocolate to the cream cheese mixture and beat well.
- Beat in the whipped topping.
- Pour the cheesecake batter over the prepared crust and spread evenly.
- Bake for 40-45 minutes, rotating the pan halfway through, until the cheesecake is slightly puffed on the edges.
- Allow the cheesecake to cool completely in the pan on a wire rack.
- Cover and refrigerate for at least 6 hours or overnight.
- Once chilled, cut into squares and serve with your choice of toppings, such as fruit, chocolate ganache, or a dollop of whipped cream.
Feel free to add your own twist to the recipe by adding sprinkles, food coloring, or different types of chocolate to make it even more delightful!
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Frequently asked questions
A sheet pan cheesecake is a simple and easy way to make a slab cheesecake. It is not a giant, thick piece of cheesecake, so you can enjoy it without feeling too full.
Sheet pan cheesecakes are perfect for serving a crowd as they are easy to portion out and ensure that every piece gets plenty of topping. They are also simple to make, so they are a great dessert to make with children.
A 10 x 15 x 1-inch baking pan, also known as a jelly roll pan, is the best choice for a sheet pan cheesecake.
The process is similar to making a regular cheesecake. First, preheat your oven and prepare your crust by combining crumbs, sugar, salt, and vanilla with melted butter. Press the crust into your pan and bake for 8-10 minutes. Then, make the batter by beating cream cheese, sugar, and flour together. Add vanilla, lemon zest, lemon juice, and salt, followed by eggs and sour cream. Pour the batter onto the crust and bake until the cheesecake is slightly puffed on the edges. Allow to cool, then add toppings such as fruit, chocolate chips, or food colouring.
