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Thread: 13 x 9 Cheesecake recipe

  1. #1
    Angelina Guest

    Default 13 x 9 Cheesecake recipe

    I would like a recipe for a cheesecake made in a 13 x 9 pan. Not quite sure on all the amounts to use ?

  2. #2
    Join Date
    Jun 2006
    Location
    South Central, Texas
    Posts
    8,265

    Default Re: 13 x 9 Cheesecake recipe

    google this....

    9x13-in. cheesecake recipe

    You should find something that you like

  3. #3
    Join Date
    Jun 2006
    Location
    Toronto, Canada
    Posts
    8,079

    Default Re: 13 x 9 Cheesecake recipe

    these two looked nice & easy Angelina

    4 LAYER CHEESECAKE DESSERT

    1 stick butter
    1 c. flour
    1 c. chopped pecans
    1 (8 oz.) pkg. cream cheese
    1 c. powdered sugar
    1 1/2 c. Cool Whip
    1 pkg. instant chocolate pudding
    1 pkg. instant vanilla pudding
    3 c. cold milk

    Mix together first 3 ingredients and press into 9 x 14 inch Pyrex dish. Bake at 350 degrees for 30 minutes. Mix together cream cheese, powdered sugar, and Cool Whip; spread in dish. Beat puddings and milk until thick; spread in dish. Cover top with Cool Whip and chopped pecans.



    PUMPKIN CHEESECAKE DESSERT

    16 oz. pkg. pound cake mix
    3 eggs, divided
    2 tbsp. butter, melted
    4 tsp. pumpkin pie spice, divided
    8 oz. pkg. cream cheese, softened
    1 can sweetened condensed milk
    16 oz. can pumpkin
    1 tsp. cinnamon
    1 tsp. salt
    1 c. chopped walnuts
    Whipped cream (optional)

    In small mixing bowl combine cake mix, 1 egg, butter, 2 teaspoons pumpkin pie spice. Beat on low until mixture is crumbly. Press in bottom of 9 x 13 inch baking pan; set aside. In large mixing bowl beat cream cheese until fluffy. Add condensed milk, remaining 2 eggs, pumpkin, remaining pie spice, cinnamon and salt. Mix until blended. pour into crust; sprinkle with nuts. Bake at 350 degrees for 35 to 45 minutes or until set. Cool. Refrigerate until ready to serve. Cut into squares and top with whipped cream or Cool Whip.

  4. #4
    Join Date
    Jun 2006
    Posts
    1,552

    Default Re: 13 x 9 Cheesecake recipe

    Make 2 round ones in springform pans.....that about equals a 9 x 13!!!! Probably more. Posting under tried and true.....it is the BEST cheesecake I ever ate!!!!!! Been making it for years!!!!

  5. #5
    Join Date
    Jun 2006
    Location
    Alabama
    Posts
    842

    Default Re: 13 x 9 Cheesecake recipe

    Any cheesecake recipe with 3 bricks of cream cheese in it can be made in a 9x13 pan. I make all my cheesecakes in a 9x13 or half pan.

  6. #6
    Join Date
    Oct 2007
    Location
    Manitoba, Canada
    Posts
    832

    Default Re: 13 x 9 Cheesecake recipe

    Here are 3 of our family favorites




    BLUEBERRY CHEESECAKE

    (You can also use other fruit like strawberries, raspberries or a mix of berries!)

    CRUST:
    2 cups Graham Wafer Crumbs
    1/2 cup Butter, melted
    4 TBSP White Sugar

    Combine graham wafer crumbs, melted butter and white sugar. Press into a greased 9 x 13 pan. Bake in a 350 degree preheated oven for 8 to 10 minutes. Cool.

    FILLING:
    1 - 8 oz. Cream Cheese, softened (regular or light)
    3/4 cup White Sugar
    1/4 tsp Salt
    2 tsp Lemon juice
    2 tsp Vanilla
    1 - 12 oz. Cool whip topping (regular or light)
    3 cups Fresh Blueberries

    In a medium bowl, combine cream cheese, sugar and salt. Blend well with a large spoon. Then add the lemon juice and vanilla. Blend all together. Fold in cool whip topping, then the blueberries. Pour into the cooled baked graham wafer crust. Cover and chill 3 to 4 hours or overnight before serving.


    ~~~~~~~~~~~~~~~~~~~~


    OREO CHEESECAKE

    CRUST:
    1 box Oreo cookie crumbs
    2/3 cup butter or margarine (melted)

    Combine together. Save 1/4 cup of crumb mixture for topping. Press the rest of the crumb mixture into a 9" x 13" pan.

    FILLING:
    1 - 8 oz. pkg. regular cream cheese
    1 cup confectioners' sugar/icing sugar
    1 - 19 oz. can of crushed pineapple
    1 - 12 oz. Cool Whip topping

    Beat cream cheese and icing sugar together. Fold in the cool whip and then the pineapple. Spread evenly on top of the prepared crust. Sprinkle the 1/4 cup of saved crumb mixture evenly over the top. Cover and refrigerate 3 to 4 hours or overnight. Serve each slice with whip cream and a Oreo cookie on top, if desired.

    Enjoy!


    ~~~~~~~~~~~~~~~~~~~~


    PISTACHIO CHEESE CAKE

    Layer 1:
    1 cup All Purpose Flour
    1/2 cup Butter
    1/2 cup Walnuts or pecans (chopped)

    With pastry cutter, cut butter into flour until the mixture is the size of small peas. then mix in the chopped nuts. Press into a 9 x 13 pan. Bake in preheated 350 degree oven for 15 minute. Cool completely.

    Layer 2:
    8-oz. Regular Cream Cheese, softened
    1 cup Confectioner's Sugar/Icing Sugar
    1 cup Cool Whip Dessert Topping
    Cream together cream cheese and icing sugar.
    Fold in Cool Whip. Spread carefully onto cooled crust.

    Layer 3:
    2 pkg (4 serving size) Instant Pistachio Pudding Mix.
    3 cups Milk
    14-oz. Can Crushed Pineapple (drained very well!)
    In a large mixing bowl, add pudding mixes and milk. Beat on low speed for 2 minutes. Fold in well drained pineapple. Spread carefully onto cream cheese layer.

    Layer 4
    1 cup Whipping cream
    1 tsp Vanilla
    1 tsp White sugar
    1/2 cup Chopped pistachios (you can also use walnuts or pecans if you prefer)

    In a chilled bowl on high speed, whip together cream, vanilla and sugar, until soft peaks form. Spread on top of cake. Sprinkle with the chopped pistachios, walnuts or pecans.

    REFRIGERATE OVERNIGHT for best results!

    For a festive touch when serving, garnish each cut piece with a maraschino cherry.
    A friend is one who walks in when others walk out
    ~Walter Winchell

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