Cookie Sheet Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

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!

Steps:

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

Steps:

• 1. Preheat oven to 325 degree F. Prepare a 15 x 10 x 1 in. baking pan with cooking spray. If you want a thicker cake, use a smaller pan..cooking time will be longer.
• 2. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• 3. Add flour; mix well.
• 4. Pour the batter into a greased 15 x 10 x 1 in. baking pan. Spread evenly in the pan ( batter will be thick). I use my frosting knife to spread it. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.
• 5. Place on cooling rack (this cake does not have to be completely cool to serve). **Picture right from the oven. Looks like cheese cake.
• 6. Frosting: Combine sugar and milk in a large saucepan; bring to a boil over medium heat.
• 7. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Sprinkle with extra chips ( this is completely optional).
• 8. I hope you enjoy this as much as my family and friends have. This cake may puff up during baking, not to fear, it will fall back down when out of oven.

Steps:

• 1. Preheat oven 350. Grease cookie sheet.
• 2. Beat together butter and sugar. Add flour; beat. Spread dough evenly on prepared cookie sheet; bake 18 minutes, or until golden brown. Cool comp
• 3. Beat cream cheese, add powdered sugar; beat. Add cool whip; beat.
• 4. Spread cream cheese mixture evenly on top of cooled crust. Refrigerate cookie sheet mixture 1 hour, then remove from refrigerator and spread pie filling on top. Keep refrigerated.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine flour, crushed graham crackers, and baking powder in a bowl.
• Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
• Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
• Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
• Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

Steps:

• Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
• Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
• Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
• To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
• Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
• For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
• When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
• Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
• Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the cream cheese and sugar until fluffy.
• Add sour cream and vanilla. Mix thoroughly.
• Add the eggs, one at a time, mixing thoroughly after each one.
• Press a package of pre-made cookie dough into a springform pan.
• Pour the cheesecake mixture in.
• Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
• Bake for one hour, cool completely, then refrigerate overnight.
• Serve with chocolate syrup.
• Enjoy!