9X13 CHEESECAKE RECIPES RECIPES

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EASTER SUNDAY CHEESECAKE RECIPE - FOOD.COM



Easter Sunday Cheesecake Recipe - Food.com image

I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)

Total Time 8 hours 50 minutes

Prep Time 50 minutes

Cook Time 8 hours

Yield 1 9x13 pan of cheesecake

Number Of Ingredients 15

1/2 cup margarine, melted
1/3 cup sugar
1 1/4 cups ground graham crackers
3 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries or 1 (10 ounce) package frozen blueberries, thawed (save juice)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Steps:

  • Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
  • Press down to form crust.
  • Bake at 350 for 8 minutes.
  • While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
  • Pour over crust.
  • Bake at 350 for 30 minutes.
  • Cool completely.
  • Make TOPPING: Mix sour cream, sugar, and vanilla well.
  • Pour on top of cheesecake.
  • Bake at 400 for 5 minutes.
  • Cool 6-8 hours or overnight.
  • Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
  • Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
  • Stir in juice and lemon juice.
  • Microwave on HIGH for 3-5 minutes, until thick.
  • Stir occasionally.
  • Stir in fruit; cool completely.
  • Pour over cheesecake and serve.
  • (For a shortcut, you may also use canned pie fruit filling instead of the sauce).

Nutrition Facts : Calories 5449.9, FatContent 390.1, SaturatedFatContent 198.6, CholesterolContent 1361, SodiumContent 3741.6, CarbohydrateContent 437.2, FiberContent 9, SugarContent 364.2, ProteinContent 71.5

EASTER SUNDAY CHEESECAKE RECIPE - FOOD.COM



Easter Sunday Cheesecake Recipe - Food.com image

I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)

Total Time 8 hours 50 minutes

Prep Time 50 minutes

Cook Time 8 hours

Yield 1 9x13 pan of cheesecake

Number Of Ingredients 15

1/2 cup margarine, melted
1/3 cup sugar
1 1/4 cups ground graham crackers
3 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries or 1 (10 ounce) package frozen blueberries, thawed (save juice)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Steps:

  • Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
  • Press down to form crust.
  • Bake at 350 for 8 minutes.
  • While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
  • Pour over crust.
  • Bake at 350 for 30 minutes.
  • Cool completely.
  • Make TOPPING: Mix sour cream, sugar, and vanilla well.
  • Pour on top of cheesecake.
  • Bake at 400 for 5 minutes.
  • Cool 6-8 hours or overnight.
  • Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
  • Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
  • Stir in juice and lemon juice.
  • Microwave on HIGH for 3-5 minutes, until thick.
  • Stir occasionally.
  • Stir in fruit; cool completely.
  • Pour over cheesecake and serve.
  • (For a shortcut, you may also use canned pie fruit filling instead of the sauce).

Nutrition Facts : Calories 5449.9, FatContent 390.1, SaturatedFatContent 198.6, CholesterolContent 1361, SodiumContent 3741.6, CarbohydrateContent 437.2, FiberContent 9, SugarContent 364.2, ProteinContent 71.5

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EASTER SUNDAY CHEESECAKE RECIPE - FOOD.COM
I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)
From food.com
Reviews 5.0
Total Time 8 hours 50 minutes
Calories 5449.9 per serving
  • (For a shortcut, you may also use canned pie fruit filling instead of the sauce).
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