Tag: EASY

EASY SHEETPAN CHEESECAKES – Butter with a Side of Bread by Gordon Ramsay

EASY SHEETPAN CHEESECAKES - Butter with a Side of Bread


4 delicious flavors of homemade cheesecake made conveniently on a sheet pan! Serve up these 4 Sheetpan Cheesecakes at your next holiday party and watch them disappear!

1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!If you’re looking for an easy cheesecake that can please the masses, then this sheet pan cheesecake recipe is for you! With 4 delicious holiday cheesecake flavors on one pan, you can have a tasty treat that everyone will enjoy!

With one sheet pan and one easy cheesecake batter as a base we end up with 4 holiday sheet pan cheesecake bars to choose from! Spend less time in the kitchen and more time enjoying sweet moments with friends.

What is a sheet pan cheesecake?

Traditionally cheesecakes are made in a pie pan or springform pan but this one takes the cake (er, rather- cheesecake). With crust pressed into a large sheet pan and divided into 4 sections with the help of graham cracker walls, we create an artistic and structurally sound dessert. Every section gets it’s own unique flavor and the best part is that it’s so much easier to do then it looks!

How to make Sheetpan CheesecakesSheet Pan Cheesecakes Ingredients

-Graham Crackers: We’re going to need 38 graham crackers to create the large graham cracker crust and create the walls to divide the flavors, so make sure to set aside 8!

-Butter: 1 ½ cups of melted butter will work to combine the graham cracker crumbs so the crust is tender and flavorful.

-Cream Cheese: The star of any cheesecake recipe is the cream cheese. Tip: keep the 32 oz of cream cheese at room temperature so that it blends nicely into the batter for a smooth texture.

-Sugar: Sweeten your cheesecake batter with 1 ½ cups of white sugar.

-Eggs: This baked cheesecake recipe needs 4 whole eggs to create a creamy and smooth batter that holds together.

-Heavy Whipping Cream: Just ⅓ cup of heavy cream is needed, but it thins out the batter so it’s not too thick and makes it a little richer.

-Mint Oreo Cheesecake Add-ins: We’re going to need 6 mint Oreos, some green food coloring and about 1 1/2 teaspoons of mint extract to get a fresh, colorful and delicious chocolate mint combination.

-Caramel Pecan Cheesecake Add-ins: ¼ cup of chopped pecans, a tablespoon of caramel sauce and 1 ½ teaspoons of maple extract will have this section tasting great!

-Egg Nog Cheesecake Add-ins: All we need to create a rich egg nog flavor is 3 tablespoons of egg nog and a teaspoon of nutmeg and cinnamon.

-Peppermint Cheesecake Add-ins: Another minty flavor option that will have you feeling cool, just toss 1 ½ teaspoons of peppermint extract and 2 tablespoons of crushed peppermint candy into that batter and you’re good to go.

This easy sheet pan cheesecake recipe is one to remember. With just one simple graham cracker crust and a basic cheesecake batter we can create holiday cheesecake bars with 4 flavor options to choose from!   1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!How to Make Sheet Pan Cheesecake

Preheat oven to 350F degrees. Line a sheet pan with parchment paper.

Make your graham cracker crust by adding all but 8 graham crackers to a food processor and pulsing until crumbly (about 15 seconds).

Add the crumbs to a bowl of melted butter and stir until absorbed.

How to make Sheetpan Cheesecakes

Spread the mix into the prepared baking sheet and press down with the back of a spoon to get it packed in there firmly.

Using a butter knife, divide the crust into 4 equal sized portions. It’s best to do this by dividing it in half one way and then in half the other way.

Using the graham crackers that you set aside, stand them up in the cracks of the crust that you just cut, so they can act as the walls to the cheesecake. You may need to break them in half to force them to fit.

Gently press down on the edges of the crust where they meet the walls, to help seal them together.

Place the baking sheet in the oven for 10 minutes and allow it to cool to room temperature before adding the filling.

Lower your oven temperature to 225F degrees.

Make your cheesecake batter base by creaming together the cream cheese and sugar in a large bowl.

Add in the eggs, one at a time, beating well after each and then add in the heavy cream.

Divide your prepared filling between 4 bowls.

How to make Sheetpan CheesecakesOreo Mint Cheesecake

In the 1st bowl- Add your green food coloring and mint extract. Stir to combine.

Pour the mixture into one section on the sheet pan. Spread evenly with a spatula. Top with crushed mint Oreo cookies.

Caramel Pecan Cheesecake

In the 2nd bowl- Add your caramel sauce and maple extract, stirring to combine.

Pour the mixture into the next section on the sheet pan. Spread evenly with a spatula. Top it off with some chopped pecans.

How to make Sheetpan CheesecakesEggnog Cheesecake

In the 3rd bowl- Add your eggnog and nutmeg. Stir to combine.

Pour the mixture into the next section on the sheet pan. Spread evenly using a spatula. Top with a good dusting of ground cinnamon.

Peppermint Cheesecake

In the 4th bowl- Add the peppermint extract and then stir to combine. Pour the mixture into the final section on the sheet pan.

Spread it out evenly using a spatula and then top it off with some crushed peppermint candy.

 

Place the sheet pan into the oven and then bake for 1 hour.

Remove from heat and then allow to chill in the fridge for at least 5 hours, (preferably overnight).

Gently break off the top of the graham cracker walls to make it about the same height as the cheesecake.

Cut the cheesecakes into triangles and then serve.

How to make Sheetpan Cheesecakes

4 delicious flavors of homemade cheesecake made conveniently on a sheet pan! Serve up these 4 Sheetpan Cheesecakes at your next holiday party and watch them disappear!

Sheet Pan Cheesecakes

1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!

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Course: Dessert

Cuisine: American

Keyword: Sheetpan Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 24 people

Calories: 267kcal

Ingredients

  • 38 whole Graham Crackers Set aside 8
  • 1 1/2 sticks Butter (3/4cups) Melted
  • 32 oz Cream Cheese Room temp
  • 1 1/2 cup Granulated Sugar
  • 4 whole Eggs
  • 1/3 cup Heavy Whipping Cream

Mint Oreo Cheesecake

  • 6 whole Mint Oreos
  • Green Food Coloring 
  • 1 1/2 tsp Mint Extract

Caramel Pecan Cheesecake

  • 1/4 cup Chopped Pecans
  • 1 Tbsp Caramel Sauce
  • 1 1/2 tsp Maple Extract

Eggnog Cheesecake

  • 3 Tbsp Egg Nog
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg

Peppermint Cheesecake

  • 2 Tbsp Crushed Peppermint Candy
  • 1 1/2 tsp Peppermint Extract

Instructions

Crust

  • Add graham crackers (all but 8) to a food processor and pulse for 15 seconds.

  • Add to a bowl with the melted butter and stir until absorbed.

  • Spread mixture onto the sheet pan and press down with a spoon.

  • Using a butter knife, divide the crust into 4 sections. Start by cutting in half, then half again.

  • Stand remaining graham crackers in cracks of the crust, acting as walls. You may need to break in half to fit. Gently press down on the edges of the crust surrounding the graham cracker walls to seal.

  • Place in the oven for 10 minutes. Allow to cool to room temp.

  • Lower oven temperature to 225F degrees.

Filling

  • Add cream cheese and sugar to a large mixing bowl and cream using a hand mixer.

  • Add the eggs one by one, then slowly add the heavy whipping cream.

  • Divide filling between 4 bowls

Mint Oreo Cheesecake

  • In the 1st bowl- Add green food coloring and mint. Stir to combine.

  • Pour mixture into one section on the sheet pan. Spread evenly with a spatula.

  • Top with crushed mint Oreos.

Peppermint Cheesecake

  • In the 4th bowl- Add peppermint extract and stir to combine.

  • Pour mixture into the final section on the sheet pan. Spread evenly using a spatula.

  • Top with crushed peppermint candy.

  • Place into the oven and bake for 1 hour. Then, remove from heat and allow to chill in the fridge for at least 5 hours, preferably overnight.

  • Gently break off the top of the graham cracker walls. Cheesecake and graham crackers should be at the same height.

  • Cut into triangles and serve. Enjoy!

Nutrition

Calories: 267kcal | Carbohydrates: 18g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 189mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 737IU | Calcium: 47mg | Iron: 1mg

4 delicious flavors of homemade cheesecake made conveniently on a sheet pan! Serve up these 4 Sheetpan Cheesecakes at your next holiday party and watch them disappear!

Can I make different cheesecake flavors?

Absolutely! Although you’ll have to try them out yourself and see what works best when it comes to more complicated flavors but a simple addition of sprinkles for a birthday cheesecake, chocolate chips, or plain cheesecake topped with cherry pie filling can all be done pretty easily and without hassle.

How do you cut a cheesecake without sticking to a knife?

The trick is to use a large and very sharp knife that’s been warmed up. By running your knife under warm water (or dipping it in a cup of warm water) you can heat it just enough that it glides through cooled cheesecake with less resistance and sticking to the knife allowing for a much cleaner cut!

Can I freeze Sheet Pan Cheesecake Bars?

Absolutely! This is a great way to keep the flavor going long after the party ends. Just cut your slices into serving sized pieces and then flash freeze on a baking sheet for 1-2 hours before wrapping and transferring to an airtight container, or stacking them with a layer of wax paper between. This way you can get the flavors you want without the pieces sticking together. They last up to a month in the freezer.

4 delicious flavors of homemade cheesecake made conveniently on a sheet pan! Serve up these 4 Sheetpan Cheesecakes at your next holiday party and watch them disappear!Want More Cheesecake? Check Out These Delicious Desserts!

This easy sheet pan cheesecake recipe is one to remember. With just one simple graham cracker crust and a basic cheesecake batter we can create holiday cheesecake bars with 4 flavor options to choose from!   1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!

This easy sheet pan cheesecake recipe is one to remember. With just one simple graham cracker crust and a basic cheesecake batter we can create holiday cheesecake bars with 4 flavor options to choose from!

1 sheet pan and 4 delicious flavors of homemade cheesecake made conveniently on a sheet pan. Serve it up at your next holiday party and watch them disappear!

Sweet Potato Muffins – The Easy Way! by Gordon Ramsay

Sweet Potato Muffins - The Easy Way!


Sweet Potato Muffins - The Easy Way!

Dearly beloved,

We are gathered here today to join together these muffins and our bellies. I would like to thank each of you for coming to be a part of this union and promise that it will be a wholly satisfying endeavor – because your belly and these muffins were meant to be. Some might call it destiny, some might call it happenstance, I call it a blessing.

I whipped up this recipe a few weeks back out of my love for the Krusteaz cinnamon swirl muffin and baking mix and my desire to start my personal sweet potato season off as soon as possible. The two seemed like they were made for one another so I tested out an idea and struck gold. These muffins are moist, tender, and bursting with some of my favorite fall flavors. The best part though, to me, is how incredibly simple they are to mix together. I mean, you don’t even have to measure anything except for 1/3 of a cup of water. There is much to be said for made from scratch muffins, but there is sure praise left to go around for the shortcuts as well!

I encourage (urge) you to make this one as soon as possible because I just know it will become a favorite among everyone who tries it.

Sweet Potato Muffins - The Easy Way!

Easy Sweet Potato Muffins Ingredients

  • Krusteaz Cinnamon Swirl mix or a similar mix
  • Canned sweet potatoes not yams (see end of post about using fresh sweet potatoes)
  • Egg
  • Chopped pecans (optional)
  • Water 

Why Use Sweet Potatoes and Not Yams?

Well ya’ll the recipe is sweet potato muffins, not yam muffins LOL.

But seriously, keep in mind many sweet potatoes are incorrectly labeled as yams.  This happens even more so in the South. Yam are not very common in the US.  They are truly pretty rare.

You definitely want to use sweet potatoes (pretty cooper colored) in this sweet potato muffin recipe since yams are typically starchier than sweet potatoes and they tend to cook differently.  So check the labels like in the picture below. 

Recipe Instructions for The Muffins

Sweet Potato Muffins - The Easy Way!

  • Drain your sweet potatoes and place them in a bowl. Mash them up a bit with a fork. Add egg and water.
  • Stir until it’s all nice and blenddishable. (new word alert!)

Sweet Potato Muffins - The Easy Way!

  • Pour in muffin mix, just the mix, not the cinnamon sugar packet.

Sweet Potato Muffins - The Easy Way!

  • Stir that up until well combined and no dry spots remain. It will be a little lumpy and that is okay. Many of us are a little lumpy at various times in our lives and we are still very much loved as well. 🙂

Sweet Potato Muffins - The Easy Way!

  • Divide batter evenly among 12 muffin cups. I like to use paper liners in these, especially if I’m going to be taking them places*, because it makes serving and handing them out so much easier. 

You can get this pretty blue muffin pan in blue or lavender by clicking here.

Sweet Potato Muffins - The Easy Way!

  • Sprinkle the top of each muffin with about a tablespoon of the cinnamon sugar mixture that came in your muffin mix box.
  • Top with a little sprinkling of pecans, if desired. 
  • Bake at 350 for about 20 minutes or until the center springs back when lightly pressed. 
  • Note: after 20 minutes at 350 degrees these muffins will be hot. Sweet Potato Muffins - The Easy Way!

Oh my goodness!

Can we all just meet up inside my computer screen for muffins and coffee?

Sweet Potato Muffins - The Easy Way!

Hurry! Hurry! Sit down while they’re still warm. 🙂

Sweet Potato Muffins

Tender, moist, with all the flavors I love best of fall in one easy to make muffin. These get stellar reviews wherever they go!

Author: Christy Jordan

Ingredients

  • 1 package Krusteaz cinnamon muffin and cake mix
  • 16 ounce can sweet potatoes/yams yams are sweet potatoes, drained
  • 1 egg
  • 1/3 cup water

Instructions

  • In medium sized mixing bowl, place drained sweet potatoes. Mash up with a fork. Add egg and water and mash/stir until it is well combined. Add in muffin mix, reserving the topping packet for later. Stir until well combined and no dry spots remain. Mixture will still be lumpy but that is fine.

  • Line a muffin tin with muffin papers.

  • Divide batter evenly among 12 muffin cups. Sprinkle about a tablespoon of brown sugar packet (that came with mix) over tops. There will be topping left but you don’t have to use it all. Sprinkle chopped pecans over the top of that, if desired.

  • Bake at 350 for 20 minutes, or until lightly brown and springs back when you gently press the center.

Using Fresh Not Canned Sweet Potatoes?

  • If your fixin’ to use fresh sweet potatoes instead of canned for your sweet potato muffins keep this in mind.
  • Prepare the sweet potatoes (this can be done a day or so before if you like)
  • Pierce the potatoes all over with a fork and place on a foil-lined baking sheet.
  • Bake at 400 degrees for about 45 minutes, or until the inside is soft when stuck with a fork.
  • Remove and let cool.
  • When the potatoes cool off, peel and mash the sweet potato (fork or masher will do) until any big ole lumps disappear.
  • Measure approximately 3 cups.

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If you already subscribe and know someone who might enjoy it as well, please feel free to forward them the latest newsletter so that they can join us, too! Thank you for being here!

Gratefully,

Stacey Lynn 

P.S. I’d love to hear from you in the comments below.

Sweet Potato Muffins - The Easy Way!

This recipe is part of the Weekend Potluck!


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Easy Fun Size Corn Dogs – Fair Food for Unfair Times by Gordon Ramsay

Easy Fun Size Corn Dogs – Fair Food for Unfair Times


I’ve always had corn dogs on the list of foods best left to the professionals, and not just because of the messy deep-frying, and the need for thick, extra long wooden skewers, but also for frequency and ambiance issues. How many corn dogs should we be eating on a yearly basis? A few, maybe? So, why not just… to read the rest of Chef John’s article about this Easy Fun Size Corn Dogs recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Easy Fun Size Corn Dogs!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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