Cheesecake in a 9x13 Pan
Cheesecake in a 9x13 Pan is made with a simple two-ingredient graham cracker crust and no water bath, topped with a silky and creamy cheesecake that’s quick to throw together (no special techniques) and great for serving a crowd.
Servings: 18 slices
Calories: 432kcal
Ingredients
Graham Cracker Crust
- 18 graham crackers
- 12 tablespoon butter melted
Cheesecake
- 1¾ lb cream cheese, softened , softened (3½ standard 8oz bars)
- 1¼ cup granulated sugar 141g
- 4 large eggs
- 1⅔ cup heavy cream 378g
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour 35g
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F. Butter a 9x13 rectangular metal baking dish, including the sides, and line it with parchment paper so that the parchment paper hangs over both of the long ends of the pan.
- Crush the graham crackers in a food processor, blender, or gallon-sized freezer bag with a rolling pin. In a small bowl, combine the crushed graham crackers and melted butter.
- Press the graham cracker mixture into the bottom of the prepared 9x13 pan. You can do this with your hands, the back of a spoon or spatula, or place your hand inside a sandwich bag, then press the crumbs firmly into the bottom of the pan (the sandwich bag keeps your hands clean and prevents sticking).
- Bake at 375 for 8-9 minutes or until lightly golden brown.
Cheesecake
- Reduce the temperature to 350°F.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar, starting at low speed and increasing the speed to medium for 5 minutes total until smooth and creamy.
- Add the eggs one at a time, mixing in between, until fully incorporated. Add the heavy cream, vanilla extract, and salt, and use a whisk to combine by hand.
- Little by little, sift in the flour, stirring in between to incorporate.
- Pour the mixture onto the graham cracker crust in the prepared pan and bake at 350°F for 30 minutes.The edges of the cheesecake should be raised, ever so slightly golden brown in color, and the middle should be set when done.
- Remove and allow the cheesecake to cool to room temperature. Refrigerate overnight or at a minimum for 4 hours. Use the parchment paper to lift the cheesecake onto a cutting board and cut into slices.
Notes
- Cream Cheese: If your cream cheese is not already softened, you can soften it in a microwave-safe dish in the microwave for 30-60 seconds at 20% power, flipping it over in between until soft. Do not allow it to melt.
- Sifting Flour: To sift the flour, gently tap the edge of the fine mesh strainer over the bowl to create a dusting of flour on the top. Whisk that in gently, then repeat. Sifting in the flour helps to prevent lumps from forming in the batter.
- Fully Preheat the Oven: Many ovens take longer than indicated to fully preheat, even beyond when the oven says it has preheated.
- Glass Baking Dish: If using a glass baking dish you may need to add 5-10 minutes to the baking time as the glass conducts heat more slowly.
- Use Parchment Paper: Be sure to use parchment paper to line the pan, rather than wax paper.
- Wait For It To Cool: To make it easier to lift the cheesecake out of the prepared pan, ensure that the cheesecake has fully cooled.
- Slicing the Cheesecake: To slice the cheesecake cleanly, run a knife under hot water before slicing and carefully wipe the knife clean in between each slice.
- If Cracks Appear: Don't worry if small cracks appear. These will settle and become unnoticeable as the cheesecake cools.
Nutrition
Calories: 432kcal | Carbohydrates: 29g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 345mg | Potassium: 124mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1209IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg
