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Thread: Need a 9x13 Cheesecake recipe

  1. #1
    Join Date
    Jul 2003

    Question Need a 9x13 Cheesecake recipe

    I need a cheesecake recipe that I can make in a 9x13 pan for my son's
    class party. DS requested I make cheesecake.
    We are in the process of building a house and are currently in an apt.
    All my cookbooks are in storage along with my springform pan.
    I've never made cheesecake in a 9x13 before. Does it turn out well?
    Does anyone have a wonderful, totally delish recipe?

  2. #2
    Join Date
    Jun 2000
    Bowie, MD, USA
    Do they have to be a bonafide cheesecake? I love these bars, and you could probably double them to put in a 9x13 pan.

    Butter Crunch Lemon-Cheese Bars

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Brownie & Bars Low Fat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/3 cup butter, softened
    1/4 cup packed dark brown sugar
    1/4 teaspoon salt
    1/4 teaspoon mace or nutmeg
    1 cup all-purpose flour
    cooking spray
    1 cup 1% low fat cottage cheese
    1 cup granulated sugar
    2 tablespoons all-purpose flour
    1 tablespoon grated lemon rind
    3 1/2 tablespoons fresh lemon juice
    1/4 teaspoon baking powder
    1 large egg
    1 large egg white

    Preheat oven to 350 degrees F.

    To prepare crust, place first 4 ingredients in a large bowl, and beat with
    a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a
    dry measuring cup; level with a knife. Add 1 cup flour to butter mixture,
    and beat at low speed until well-blended. Press crust into an 8-inch
    square baking pan coated with cooking spray. Bake at 350 for 20 minutes.

    To prepare filling, place cottage cheese in a food processor; process 2
    minutes or until smooth, scraping sides of bowl once. Add 1 cup
    granulated sugar and remaining ingredients, and process until
    well-blended. Pour filling over crust. Bake at 350 degrees for 25
    minutes or until set (the edges will get lightly browned), and cool.
    Cover and chill for 8 hours.

    1 bar: 281 cal, 9 g fat, 6.7 g pro, 44.5 g carb, 49 mg chol, 298 mg sod.

    "Cooking Light-Jan-Feb/01"
    Life is either a daring adventure, or nothing. To keep our faces toward change and behave like free spirits in the presence of fate is strength undefeatable.

    --Helen Keller

  3. #3
    Join Date
    Dec 2000
    There was a peachy cheesecake squares recipe (from Penzey's I think) last month on the board that was very good. I also think that it could be easily adapted to other fruits, if you wished........ It was in a 9x13 pan.

    There's always a reason to bake.

  4. #4
    Join Date
    Dec 2000

    Found it!

    I made these and they were VERY yummy!

    There's always a reason to bake.

  5. #5
    Join Date
    Aug 2001
    Falls Church, VA
    I second the buttercrunch bars....I have made them doubled in a 9 x 13 many times, and I just bill them as "lemon cheesecake" and they are gobbled up.

  6. #6
    Join Date
    Nov 2001
    Everett, WA
    These look good:

    Chocolate Cheesecake Bars

    Serving Size : 36
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/4 cups all-purpose flour
    1 cup icing sugar
    1/2 cup cocoa
    1/4 teaspoon baking soda
    1 cup cold butter
    250 grams light cream cheese -- softened
    300 milliliters sweetened condensed milk
    2 eggs

    Stir together flour, sugar, cocoa and baking soda in large bowl. Cut in butter until crumbly. Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan. Bake in preheated 350F oven 15 min.

    Beat cream cheese in large mixer bowl until light. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Return to oven and bake 20 min. longer or until done.

    Cool completely. Chill. Cut into bars and decorate with miniature chocolate chips to resemble dominoes, if desired.

    Store covered in refrigerator.


    Cheesecake Cupcakes

    1 c sugar
    3 (8 oz) pkg cream cheese, softened
    4 eggs
    2 tsp lemon juice
    24 paper muffin liners
    1 pkg vanilla wafers
    1 can any flavor pie filling

    Preheat oven to 350. Mix sugar, cream cheese, eggs and lemon juice until smooth. Line muffin tins with paper liners and place one vanilla wafer in each cup. Spoon cream cheese mixture into cups, filling full. Bake 1-20 minutes then cool. Muffins WILL sink in the middle while cooling. Spoon pie filling over each and refrigerate at least an hour.

    Or, if you had the time and/or inclination:


    4 ounces cream cheese (room temperature)
    1/2 cup confectioners' sugar
    1 cup heavy whipping cream
    10 Oreo Cookies
    Place cream cheese and confectioners sugar in a mixing bowl with whisk attachment, and beat on medium speed until smooth. Reduce to low speed and slowly pour heavy cream into bowl with cream cheese. Place mixing bowl in freezer for 45 minutes, stirring occasionally until thick, but still pourable. Rough chop 5 Oreos. Place other 5 Oreos in a food processor until fine crumbs. Place chopped Oreos in molds and pour in cheesecake mix. Place in freezer for 3 to 4 hours.
    Unmold popsicles and roll in Oreo crumbs.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

  7. #7
    If you can get your hands on a copy of The Cake Mix Doctor book, there's a whole chapter of cheesecakes that can be baked in a 9x13 inch pan. I don't have any typed up, but someone else might.

    Here's one that sounds a little fancy for a child's party, but you could probably modify it a bit.

    White Chocolate
    Banana-Macadamia Cheesecake

    From: Chocolate from the Cake Mix Doctor by Anne Byrn
    (Workman Publishing Co.; October 2001; ISBN: 0761122710; PB)
    Cookbook Heaven @

    Serves: 20
    Baking Time: 45 To 50 Minutes
    Preparation Time: 15 Minutes

    Softened butter for greasing the pan

    1 package (18.25 ounces) plain white cake mix

    1/2 cup finely chopped macadamia nuts

    4 tablespoons (1/2 stick) butter, melted

    4 large eggs, at room temperature

    6 ounces white chocolate, chopped

    2 packages (8 ounces each) cream cheese, at room temperature

    1 can (14 ounces) sweetened condensed milk

    2 small ripe bananas, peeled and mashed (about 3/4 cup)

    1/2 teaspoon pure vanilla extract

    Place a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly grease a 13- by 9-inch pan with softened butter. Set the pan aside.
    Measure out 1/2 cup of the cake mix and set it aside for the filling.
    Place the remaining cake mix, the macadamias, the melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, spreading it out with your fingers until smooth. Set the pan aside.
    Place the white chocolate in a small glass bowl and heat in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is melted. (See Melting White Chocolate, page 92.) Let it cool slightly.
    Place the melted white chocolate, cream cheese, and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters (no need to clean them either), blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the mashed bananas, and the vanilla. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust, and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
    Bake the cheesecake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld. Cut into squares and serve.
    ** Store this cake, covered first in plastic wrap and then in aluminum foil, in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

  8. #8
    Join Date
    Aug 2001
    Hilliard, OH
    This is a wonderful recipe from Gourmet magazine for Blueberry Cheesecake Bars. They are always a hit when I make them and very easy, too.,00.html
    Life is not measured by the number of breaths we take, but by the moments that take our breath away.


  9. #9
    Join Date
    Jul 2003
    I just want to thank everyone for the cheesecake help.
    Now I just have to decide which one to make!

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