Sheet Pan Cheesecake
This Sheet Pan Cheesecake is such an easy way to make a slab cheesecake. It is not a giant, thick piece of cheesecake, so you can have all of the desserts at Easter!
Servings 15 servings
Ingredients
- 1 box refrigerated pie crusts 2 pie crusts
- 1 brick 8 ounces, cream cheese
- ¼ cup powdered sugar
- 1 tablespoon half and half
- 1 teaspoon vanilla
- 1-¼ cup white chocolate chips
- 1 tub 8 ounces, whipped topping, thawed
Instructions
- Preheat oven to 450 and unroll both pie crusts onto a 15"x10"x1" baking sheet, overlapping about an inch. Use a knife to trim the ends and place the scrap pieces on the sheet to fill the gaps. Gently press the seams together. Flute edges and poke holes in the bottom of the crust. Bake for 10-12 minutes or until browned and cool completely.
- Add cream cheese, powdered sugar, half and half and vanilla in a mixing bowl and beat well with a hand mixer.
- Add chocolate chips to a microwave safe bowl, Microwave on 50% power for about 2 minutes, stirring each 30 seconds. Stir until completely melted. Add to cream cheese mixture and beat well.
- Beat in whipped topping. Spread over cooled crust. Refrigerate for 1 hour. Cut into squares and serve.
- Refrigerate left overs covered.
- Makes 15 squares.