4 DESSERTS IN ONE PAN RECIPES

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8 DESSERTS IN 1 PAN RECIPE BY TASTY



8 Desserts In 1 Pan Recipe by Tasty image

Here's what you need: chocolate chip cookie dough, cookie dough, brownie mix, graham cracker, chocolate, mini marshmallows, pie crust, apple pie filling, pumpkin pie filling, banana bread batter, cheesecake batter, half sheet pan

Provided by Alvin Zhou

Yield 20 servings

Number Of Ingredients 12

2 cups chocolate chip cookie dough
2 cups cookie dough, m&m
2 cups brownie mix, prepared with half of the recommended water
8 sheets graham cracker
4 oz chocolate
1 cup mini marshmallows
3 sheets pie crust
2 cups apple pie filling
2 cups pumpkin pie filling
2 cups banana bread batter
2 cups cheesecake batter
half sheet pan, 18 x 13 inch (45 x 33 cm)

Steps:

  • Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
  • Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
  • Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
  • Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
  • Place 2 full graham cracker sheets in bottom of the section.
  • Layer the chocolate evenly on top.
  • Spread the marshmallows across the chocolate.
  • In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
  • Roll two of the pie crusts together with about a 3-inch (8 cm) overlap, then trim it into a rectangle.
  • Preheat oven to 300°F (150°C).
  • On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
  • Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
  • Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
  • If the brownie mix has spread a little bit, push it back into its original rectangular shape.
  • Add the apple pie filling to the bottom right square.
  • Add the pumpkin pie filling to the top right square.
  • Immediately spread the banana bread batter into the section between the brownie and the pie crust.
  • Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
  • Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
  • Bake for 1 hour.
  • Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
  • Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
  • Enjoy!

Nutrition Facts : Calories 525 calories, CarbohydrateContent 72 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 5 grams, SugarContent 43 grams

4-FLAVOR CHEESECAKE RECIPE BY TASTY



4-Flavor Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, sugar, unsalted butter, gelatin powder, water, cream cheese, sugar, heavy whipping cream, vanilla extract, lemon curd, dulce de leche, chocolate hazelnut spread, raspberry jam, fresh raspberries, chocolate hazelnut truffles, pecans, candied lemon slice

Provided by Kiano Moju

Yield 8 servings

Number Of Ingredients 17

20 graham crackers, crushed, plus 4 whole
2 tablespoons sugar
10 tablespoons unsalted butter, melted
2 tablespoons gelatin powder, 2 packets
4 tablespoons water
24 oz cream cheese
1 cup sugar
3 cups heavy whipping cream, divided
½ teaspoon vanilla extract
? cup lemon curd, divided
½ cup dulce de leche, warmed, plus more for garnish
½ cup chocolate hazelnut spread
1 tablespoon raspberry jam
8 fresh raspberries, for garnish
5 chocolate hazelnut truffles, for garnish
10 pecans, roughly charged, for garnish
5 candied lemon slice, optional, halved, garnish

Steps:

  • In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
  • Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
  • Carefully break the remaining graham crackers in half, so that you have 8 squares.
  • Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
  • Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
  • In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
  • In a large bowl, beat together the cream cheese and sugar until smooth.
  • Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
  • Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
  • Divide the cheesecake batter evenly between 4 medium bowls.
  • In the first bowl, whisk in the vanilla extract and remaining whipping cream.
  • In the second bowl, whisk in ? cup (80 grams) lemon curd.
  • In the third bowl, whisk in the dulce de leche.
  • In the fourth bowl, whisk in the chocolate hazelnut spread.
  • To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
  • Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
  • Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
  • Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
  • Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
  • Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 1118 calories, CarbohydrateContent 69 grams, FatContent 95 grams, FiberContent 1 gram, ProteinContent 13 grams, SugarContent 59 grams

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