There’s something magical about a dessert that combines the best of both worlds – the creamy indulgence of cheesecake and the satisfying fluffiness of a sheet cake. When I first stumbled upon the idea of turning cheesecake into a sheet cake, I was immediately intrigued. Growing up, my family always had cheesecake for special occasions, but the thought of it as a simple yet extraordinary sheet cake was revolutionary. This Cheesecake Sheet Cake is an absolute crowd-pleaser that will have everyone coming back for seconds. Whether you’re preparing for a weekend family gathering, a birthday celebration, or just a weeknight treat, this cake has it all: ease, flavor, and indulgence.
What is Cheesecake Sheet Cake?
Cheesecake Sheet Cake is a delightful hybrid dessert that combines the creamy richness of cheesecake with the light, moist texture of a sheet cake. Picture a thick, luscious cheesecake layer sitting atop a fluffy, tender cake base. The result is an irresistible dessert that’s decadent yet approachable. The beauty of this dish lies in its versatility—you get the indulgence of cheesecake without the complexities of a traditional cheesecake. It’s baked in a sheet pan, making it perfect for serving a crowd.
The bottom layer is a soft and airy vanilla cake, while the top layer is a rich and creamy cheesecake filling. The combination of textures is what makes this cake so special, and it’s topped off with a little extra love—be it a fruit topping, whipped cream, or chocolate drizzle, the choices are endless!
Why You’ll Love This
This Cheesecake Sheet Cake isn’t just delicious—it’s an absolute dream for anyone who loves dessert but doesn’t want the hassle of making a complicated recipe. If you’ve ever been intimidated by the thought of baking a cheesecake, then this cake is the perfect solution. It’s so easy to put together, and the results are stunning. Plus, you don’t need to worry about cracking or water baths, making it an ideal choice for beginners and experienced bakers alike.
Another reason to love this dessert is its versatility. You can easily customize it to fit your preferences. Want a tangy lemon cheesecake layer? Add lemon zest and juice to the filling. Prefer a chocolate version? Simply fold cocoa powder into the cheesecake mixture. It’s perfect for creating a dessert that suits any occasion, whether it’s a birthday, a potluck, or a family dinner.
How to Make
Making this cheesecake sheet cake is incredibly simple, even for novice bakers. Here’s how to do it:
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Fruit topping, chocolate drizzle, or whipped cream for garnish
Instructions:
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper or grease it with butter. This will ensure that your cake doesn’t stick and is easy to remove after baking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Pour the cake batter into the prepared sheet pan and spread it out evenly.
Step 2: Make the Cheesecake Layer
In another bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and powdered sugar, and beat until combined. Stir in the vanilla extract.
Spread the cheesecake mixture evenly over the cake batter in the pan. Don’t worry if it doesn’t cover all the cake batter; it will spread out during baking.
Step 3: Bake
Place the sheet pan in the preheated oven and bake for 35–40 minutes or until the cheesecake layer is set and the cake base is golden brown around the edges. A toothpick inserted into the cake part of the cake should come out clean. Allow the cake to cool completely before slicing and serving.
Step 4: Serve and Enjoy
Once the cake has cooled, slice it into squares and serve as is, or top it with your favorite toppings. Fresh fruit like berries, a drizzle of chocolate ganache, or a dollop of whipped cream will elevate the flavors and add some extra flair.
What to Serve With
This Cheesecake Sheet Cake is rich and indulgent, so it pairs wonderfully with lighter, refreshing sides. A fresh fruit salad is an excellent accompaniment, as the sweetness and tanginess of the fruit balance the richness of the cake. For a more decadent experience, serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Top Tips
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before mixing. This helps to create a smoother batter and filling.
- Don’t Overmix: For the best texture, avoid overmixing the cake batter or the cheesecake layer. Overmixing can lead to dense cake and a less creamy cheesecake topping.
- Customize: Add lemon zest to the cheesecake layer for a citrusy twist, or swirl in some fruit puree for added flavor and a pop of color.
- Make Ahead: This cake can be made a day ahead of time. It stores beautifully in the fridge, allowing the flavors to meld together even more.
Storing and Reheating
This Cheesecake Sheet Cake keeps well in the fridge for up to 3 days. To store it, simply cover it with plastic wrap or foil to prevent it from drying out. If you have leftovers, you can reheat individual slices in the microwave for about 20-30 seconds or enjoy it chilled.
FAQs
Can I use low-fat cream cheese or sour cream?
Yes! If you want to cut down on fat, you can use reduced-fat cream cheese and sour cream. Just note that the texture might be a little different, but it will still taste delicious.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend to replace the regular flour in the recipe. Be sure to check that your baking powder is gluten-free as well.
How do I make the cheesecake layer firmer?
If you prefer a firmer cheesecake layer, you can add an extra egg to the cheesecake mixture. This will make the layer set more firmly, similar to a traditional cheesecake texture.
Can I freeze this cheesecake sheet cake?
Yes, you can freeze the cake for up to 2 months. To freeze, slice the cake into individual portions and wrap each slice in plastic wrap. Place the wrapped slices in an airtight container or freezer bag. Thaw at room temperature before serving.
Conclusion
This Cheesecake Sheet Cake is an irresistible treat that brings together the best elements of two classic desserts. It’s easy to make, feeds a crowd, and can be customized to fit your taste. Whether you’re baking it for a family gathering, a potluck, or just a weekend treat, this dessert is guaranteed to delight everyone at the table. With its creamy cheesecake topping and soft, airy cake base, it’s sure to become a new favorite in your baking repertoire. So, roll up your sleeves, preheat your oven, and get ready to enjoy this sweet, creamy, and oh-so-delicious cheesecake sheet cake with your loved ones!
Cheesecake Sheet Cake Recipe
Kochutensilien
- 9×13-inch sheet pan
- Electric mixer (handheld or stand mixer)
- Mixing bowls
Zutaten
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Fresh fruit whipped cream, or chocolate drizzle for garnish
Anleitungen
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat together granulated sugar and softened butter until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared sheet pan and spread it evenly.
- In another bowl, beat softened cream cheese until smooth, then add sour cream and powdered sugar, mixing until combined. Stir in vanilla extract.
- Spread the cheesecake mixture evenly over the cake batter.
- Bake for 35-40 minutes, or until the cheesecake layer is set and the cake is golden around the edges. Let it cool completely.
- Once cooled, slice into squares and garnish with optional toppings like fruit, whipped cream, or chocolate drizzle.
Ein Kommentar
Loved every bite of this