Zutaten für Texas Cheesecake Sheet Cake
- 1 (18 1/4 ounce) package dry yellow cake mix (butter recipe suggested)
- 4 large eggs
- 1/3 cup (75ml) vegetable oil
- 8 ounces (227g) cream cheese, softened
- 1 cup (160g) sugar, divided
- 1/2 cup (120ml) milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 (21 ounce) can pie filling (such as cherry, blueberry, or pecan)
- non-stick cooking spray or butter (for greasing pan)
- flour (for dusting pan)
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Zubereitung von Texas Cheesecake Sheet Cake
- Preheat oven to 300°F (150°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, combine 1 cup (120g) dry yellow cake mix and 1/2 cup (60g) sugar. Set aside 1 cup of the dry mix (120g).
- To the remaining dry mix in the bowl, add 1 large egg and 1/3 cup (75ml) vegetable oil. Mix until just combined.
- Press the crumb mixture evenly into the bottom of the prepared pan.
- In a large bowl, beat 8 ounces (227g) cream cheese until smooth.
- Gradually add 1/2 cup (100g) sugar to the cream cheese, mixing until well combined.
- Add 3 large eggs one at a time, mixing well after each addition.
- Add the reserved 1 cup (120g) dry cake mix and mix until just combined.
- Gradually add 1/2 cup (120ml) milk, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix until smooth.
- Pour the cheesecake batter over the crumb crust in the prepared pan.
- Bake for 45-55 minutes, or until the center is set. A toothpick inserted into the center should come out with a few moist crumbs.
- Let cool completely to room temperature before topping.
- Spoon your favorite pie filling (such as cherry, blueberry, or pecan) over the cooled cheesecake.
- Cover and chill for at least 1 hour before serving.
- Store leftovers in the refrigerator. Freezes well when well-wrapped.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
87g
Fat
42g
Carbs
12g