Triple Flavor Sheet Pan Cheesecake Recipes

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HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY



Holiday Sheet Pan Cheesecake Bars Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice

Provided by Kiano Moju

Categories     Bakery Goods

Yield 24 servings

Number Of Ingredients 17

24 graham crackers, crushed, plus 3, broken into quarters, divided
12 tablespoons unsalted butter, 1 1/2 sticks, melted
32 oz cream cheese, room temperature
1 ½ cups sugar
4 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
¾ cup sweet potato puree
¼ teaspoon cinnamon
1 pinch ground nutmeg
1 cup chopped pecans
⅓ cup chocolate hazelnut spread
¼ cup semi sweet chocolate, melted
¼ teaspoon cinnamon
¾ cup apple pie filling
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
  • Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
  • Bake for 8 minutes until lightly browned. Let cool to room temperature.
  • Reduce the oven temperature to 225°F (105°C).
  • Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
  • Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
  • In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
  • In another bowl, whisk in the chocolate hazelnut spread.
  • In another bowl, whisk in ¼ teaspoon of cinnamon.
  • In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
  • Pour each flavored filling into a section of the crust and smooth with a spatula.
  • Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
  • Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
  • Sprinkle the chopped pecans over the pumpkin filling.
  • Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
  • Refrigerate overnight before slicing into wedges and serving.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 13 grams

LUCKY CHARMS CHEESECAKE



Lucky Charms Cheesecake image

We use a triple dose of cereal -- in the crust, steeped in milk for the filling and on top to decorate -- in this over-the-top rainbow cake.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup whole milk
8 ounces Lucky Charms® cereal (about 4 cups), plus more for decorating
4 tablespoons unsalted butter, chopped
5 ounces marshmallows
Two 1/4-ounce envelopes unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1/2 cup sour cream
Juice of 1/2 lemon
1 tablespoon pure vanilla extract
6 ounces white chocolate, chopped
6 tablespoons heavy cream
1 drop lemon yellow gel food coloring
1 drop sky blue gel food coloring
1 drop deep pink gel food coloring
Whipped cream, for decorating

Steps:

  • Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
  • Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
  • Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
  • Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
  • Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
  • Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
  • Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms® marshmallow.

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