CHEESECAKE PAN RECIPES
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY.COM
The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!
Provided by Pillsbury Kitchens
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
- In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
- In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
- Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
- Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 35 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 26 g, TransFatContent 1 g
OUR BEST CHEESECAKE | ALLRECIPES
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Total Time 6 hours 25 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, CarbohydrateContent 36.2 g, CholesterolContent 97.9 mg, FatContent 20.6 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 11.1 g, SodiumContent 277.1 mg, SugarContent 18 g
More about "cheesecake pan recipes"
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
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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CLASSIC CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.
From foodnetwork.com
Reviews 4.4
Total Time 9 hours 25 minutes
Category dessert
Cuisine american
From foodnetwork.com
Reviews 4.4
Total Time 9 hours 25 minutes
Category dessert
Cuisine american
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
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TOP-YOUR-OWN CHEESECAKE RECIPE - PILLSBURY.COM
Set up a dessert bar so they can have it their way! Cheesecake squares make an easy start.
From pillsbury.com
Reviews 5
Total Time 8 hours 0 minutes
Calories 370 per serving
From pillsbury.com
Reviews 5
Total Time 8 hours 0 minutes
Calories 370 per serving
- Cut cheesecake into squares. Serve with assorted toppings.
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CLASSIC CHEESECAKE RECIPE | MARTHA STEWART
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
From marthastewart.com
Reviews 3.7
Total Time 2 hours
Category Cake Recipes
Calories 542 g per serving
From marthastewart.com
Reviews 3.7
Total Time 2 hours
Category Cake Recipes
Calories 542 g per serving
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
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SIMPLE NEW YORK-STYLE CHEESECAKE RECIPE | MARTHA STEWART
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."
From marthastewart.com
Reviews 3.7
Category Cake Recipes
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Reviews 3.7
Category Cake Recipes
- Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
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MINI CHEESECAKE SPRINGFORM PAN RECIPES
Small Springform Pan Cheesecake Recipe. 9 hours ago using an electric hand mixer blend together cream cheese, sugar, sour cream, whipping cream, vanilla extract and cornstarch until smooth.add the egg and continue mixing just until blended.pour cheesecake filling into springform pan on top of the crust and gently tap pan on countertop to remove any air bubbles.place springform pan inside a ...
From share-recipes.net
From share-recipes.net
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ADJUSTING CHEESECAKE RECIPES FOR DIFFERENT PAN SIZES ...
Apr 05, 2009 · Start with the number of eggs in the recipe. In the above example of going from a 9 ½" pan to a 12" pan, if the original recipe calls for 4 eggs, then the scaled recipe will need 6.4 eggs. Now you have a problem, the 0.4 of an egg. The easiest thing to do will be to use 6 eggs, and scale everything by 1.5 instead of 1.6 .
From kitchensavvy.com
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EASY CHEESECAKE | KING ARTHUR BAKING
Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
From kingarthurbaking.com
From kingarthurbaking.com
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SPRINGFORM PAN CHEESECAKE RECIPES - BETTYCROCKER.COM
Springform Pan Cheesecake Recipes. Creamy, moist and rich cheesecake is simple to make with these decadent springform pan cheesecake recipes. 1. 2.
From bettycrocker.com
From bettycrocker.com
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ADJUSTING CHEESECAKE RECIPES FOR DIFFERENT PAN SIZES ...
Apr 05, 2009 · Start with the number of eggs in the recipe. In the above example of going from a 9 ½" pan to a 12" pan, if the original recipe calls for 4 eggs, then the scaled recipe will need 6.4 eggs. Now you have a problem, the 0.4 of an egg. The easiest thing to do will be to use 6 eggs, and scale everything by 1.5 instead of 1.6 .
From kitchensavvy.com
From kitchensavvy.com
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MINI CHEESECAKE SPRINGFORM PAN RECIPES
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From share-recipes.net
From share-recipes.net
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6 INCH CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
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From chocolatemoosey.com
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RECIPE FOR GRAHAM CRACKER CRUST 9X13 PAN CHEESECAKE
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4 INCH CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
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From chocolatemoosey.com
From chocolatemoosey.com
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MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES - MY FOOD AND FAMILY
1. Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min. 2. Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after ...
From myfoodandfamily.com
From myfoodandfamily.com
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NEW YORK-STYLE CHEESECAKE - ONCE UPON A CHEF
Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight. Remove the sides of the springform pan. You can serve the cheesecake right from the base of the ...
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From onceuponachef.com
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THE BEST CHEESECAKE RECIPE - SUGAR SPUN RUN
Jan 30, 2019 · The Perfect Cheesecake Recipe. This cheesecake recipe has been a long time coming.. For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of ...
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THE BEST NO BAKE CHEESECAKE RECIPE - CRAZY FOR CRUST
Dec 01, 2020 · Press into the bottom and up the sides of a 9-10” springform pan. Chill at least 10 minutes before filling. Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust.
From crazyforcrust.com
From crazyforcrust.com
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