Delicious 9×13 Cheesecake Recipes: Easy Step-by-Step Instructions

ByEmily Parker

Cheesecake made in a 9 x 13 cake pan is the perfect dessert for gatherings, celebrations, or simply a cozy night in. The creamy texture paired with a buttery crust is a crowd-pleaser that has everyone coming back for seconds. Imagine the rich flavors melting in your mouth—pure bliss!

Get ready to whip up five delicious cheesecake recipes designed specifically for a 9 x 13 cake pan. Each recipe includes precise measurements, cooking times, and serving tips to ensure success every time. Perfect for 12 servings with varying levels of difficulty.

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 50 minutes 1 hour 10 minutes 12 Moderate

Classic New York Cheesecake

This Classic New York Cheesecake is the perfect blend of creamy richness and delightful tanginess. It’s smooth, velvety, and has a buttery graham cracker crust that adds the perfect crunch. A slice of this cheesecake is like a little piece of heaven, making it a timeless favorite at any gathering!

Ingredients

  • Cream cheese (4 packages, 8 oz each, softened)
  • Granulated sugar (1 cup)
  • Brown sugar (1/4 cup)
  • Sour cream (1 cup)
  • Heavy cream (1/2 cup)
  • Vanilla extract (1 tablespoon)
  • Lemon juice (2 tablespoons)
  • Eggs (4 large)
  • Egg yolks (2 large)
  • Graham cracker crumbs (1 1/2 cups)
  • Unsalted butter (1/2 cup, melted)
  • Salt (1/4 teaspoon)

Instructions

  1. (Total cook time: about 1 hour 10 minutes) Preheat your oven to 325°F (163°C). This will ensure your cheesecake bakes evenly!
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Mix until everything is well combined and looks like wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9 x 13 cake pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and brown sugar, mixing until fully incorporated.
  5. Add sour cream, heavy cream, vanilla extract, lemon juice, eggs, and egg yolks to the cream cheese mixture. Beat until just combined and smooth, being careful not to overmix.
  6. Pour the cheesecake filling over the cooled crust in the pan, spreading it evenly. Bake for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
  7. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for another hour. This helps prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight before serving for the best texture.

Chocolate Swirl Cheesecake

This Chocolate Swirl Cheesecake is a delightful blend of rich chocolate and creamy cheesecake that’s sure to impress your family and friends. The beautiful swirls create a stunning presentation, while the combination of flavors is both indulgent and satisfying. Each bite offers a perfect balance of sweetness and a hint of chocolate richness that makes it utterly irresistible!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Unsalted butter, melted (1/2 cup)
  • Granulated sugar (1/4 cup)
  • Cream cheese, softened (4 (8 oz) packages)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tablespoon)
  • Large eggs (4)
  • Semisweet chocolate chips (1 cup)
  • Heavy cream (1/4 cup)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). Grease your 9×13-inch cake pan with a little butter or non-stick spray.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of the prepared pan to form an even crust.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of sugar and continue to beat until well combined.
  4. Add the sour cream and vanilla extract, mixing until just combined. Then, add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.
  5. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally until melted and smooth. Set aside to cool slightly.
  6. Pour the cream cheese mixture over the graham cracker crust in the pan. Then, drop spoonfuls of the melted chocolate over the cheesecake batter. Use a knife or a toothpick to gently swirl the chocolate into the cheesecake for a marbled effect.
  7. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
  8. Once cooled, refrigerate for at least 4 hours or overnight before slicing into squares and serving. Enjoy your delicious creation!

Cherry Topped Cheesecake

This Cherry Topped Cheesecake is a delightful twist on the classic dessert that will have everyone asking for seconds. With its creamy, rich filling and a vibrant cherry topping, it strikes the perfect balance between sweet and tangy. The smooth texture paired with the fruity burst of cherries makes each bite irresistible!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (4 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (4 large)
  • Sour cream (1 cup)
  • Cherry pie filling (1 can, 21 oz)
  • Fresh cherries, pitted (optional, for garnish)

Instructions

  1. (Total cook time: about 1 hour 10 minutes): Preheat your oven to 325°F (160°C). This is the perfect temperature for a gentle bake.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9 x 13 inch cake pan to form your crust.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add in 1 cup of sugar and vanilla extract, continuing to mix until well combined.
  4. Add the eggs one at a time, beating just until incorporated after each addition. Then, gently mix in the sour cream until the mixture is smooth and silky.
  5. Pour the cheesecake filling over the prepared crust and spread it evenly. Bake in the preheated oven for 45 minutes, or until the edges are set but the center is still slightly jiggly.
  6. Turn off the oven and let the cheesecake cool inside for about 30 minutes before removing it. This helps prevent cracks! After cooling, refrigerate for at least 4 hours or overnight.
  7. Once chilled, top with cherry pie filling and fresh cherries if desired. Slice into squares and enjoy your delicious Cherry Topped Cheesecake!

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is the perfect balance of tart and sweet, with a creamy texture that melts in your mouth. The bright lemon flavor combined with juicy blueberries creates a refreshing dessert that’s perfect for any occasion, whether it’s a summer barbecue or a cozy family gathering.

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (4 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Fresh lemon juice (1/4 cup)
  • Fresh lemon zest (2 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Sour cream (1 cup)
  • Fresh blueberries (2 cups)
  • Eggs (4 large)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). This temperature is perfect for a smooth and creamy cheesecake.
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9 x 13 inch cake pan. Bake for about 10 minutes, or until lightly golden. Let it cool.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar, mixing well to combine.
  4. Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated, then add the sour cream and blend until smooth.
  5. Beat in the eggs, one at a time, mixing just until combined. Be careful not to overmix; it’s okay if there are a few small lumps.
  6. Gently fold in the fresh blueberries. Pour the cheesecake mixture over the cooled crust in the cake pan.
  7. Bake for about 45 minutes, or until the edges are set but the center is still slightly wobbly. The cheesecake will continue to firm up as it cools. Let it cool at room temperature for an hour, then refrigerate for at least 4 hours before serving.

Pumpkin Spice Cheesecake

This Pumpkin Spice Cheesecake is the epitome of fall flavors, featuring a creamy, spiced filling that’s as comforting as your favorite sweater. With its buttery graham cracker crust and a hint of nutmeg and cinnamon, each bite is like a warm hug on a chilly day, making it the perfect dessert for gatherings or cozy evenings at home.

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (4 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Brown sugar (1/2 cup)
  • Pure pumpkin puree (1 cup)
  • Vanilla extract (1 teaspoon)
  • Ground cinnamon (1 teaspoon)
  • Ground nutmeg (1/2 teaspoon)
  • Ground ginger (1/2 teaspoon)
  • Salt (1/4 teaspoon)
  • Sour cream (1/2 cup)
  • Eggs (4 large)

Instructions

  1. (Total cook time: about 1 hour 10 minutes) Preheat your oven to 325°F (163°C). Grab a 9 x 13-inch cake pan and lightly grease it with non-stick spray.
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Bake for 10 minutes, then remove and let it cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and 1/2 cup brown sugar until smooth and creamy. This should take about 2-3 minutes on medium speed.
  4. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until everything is well combined, scraping down the sides of the bowl as needed.
  5. Next, add the sour cream and mix until just incorporated. Finally, add the eggs one at a time, mixing on low speed until just combined. Avoid over-mixing to keep the cheesecake smooth.
  6. Pour the pumpkin cheesecake mixture over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center still has a slight jiggle.
  7. Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking. Once cooled, refrigerate for at least 4 hours (or overnight) before slicing and serving.

No-Bake Strawberry Cheesecake

This No-Bake Strawberry Cheesecake is the perfect dessert for warm days when you want something light and refreshing. With its creamy texture and the sweet-tart flavor of fresh strawberries, it’s a delightful way to indulge without turning on the oven. Plus, it’s super easy to whip up and always impresses at gatherings!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Unsalted butter, melted (1/2 cup)
  • Granulated sugar (1/4 cup)
  • cream cheese, softened (16 oz)
  • Powdered sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Heavy cream (1 1/2 cups)
  • Fresh strawberries, hulled and sliced (2 cups)
  • Strawberry puree (1/2 cup)
  • Gelatin powder (1 tbsp)
  • Water (3 tbsp)

Instructions

  1. (Total cook time: about 30 minutes) Start by preparing your crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined and crumbly.
  2. Press the mixture firmly into the bottom of a 9 x 13-inch cake pan, creating an even layer. Use the back of a measuring cup to make it nice and compact. Pop it in the fridge while you make the filling.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and mix until combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. In a small bowl, dissolve the gelatin powder in warm water and let it sit for a minute. Then, add it to the cream cheese mixture and fold it in carefully.
  6. Spread the cheesecake filling evenly over the prepared crust. Top with sliced strawberries and drizzle the strawberry puree over the top.
  7. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set. Once set, slice into squares and serve chilled. Enjoy your delicious no-bake treat!

Oreo Cheesecake Delight

Oreo Cheesecake Delight is the ultimate treat for cookie and cheesecake lovers alike! This dessert combines the rich, creamy texture of cheesecake with the irresistible crunch of Oreo cookies, creating a delightful contrast that will have everyone coming back for seconds. It’s indulgent, yet surprisingly easy to whip up, making it perfect for any gathering or just a cozy night in.

Ingredients

  • Oreo cookies (24, crushed, plus extra for topping)
  • Unsalted butter (1/2 cup, melted)
  • Cream cheese (2 packages, 8 oz each, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Sour cream (1 cup)
  • Heavy cream (1 cup, chilled)
  • Powdered sugar (1/2 cup)

Instructions

  1. (Total cook time: about 4 hours, including chilling) Start by preheating your oven to 325°F (163°C) and grease a 9 x 13 inch cake pan.
  2. In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well combined, then press this mixture firmly into the bottom of your prepared cake pan to create a crust.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  4. Add in the vanilla extract and sour cream, mixing well until fully incorporated.
  5. In another bowl, whip the chilled heavy cream until soft peaks form, then gradually add the powdered sugar and continue whipping until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain, being careful not to deflate the whipped cream.
  7. Pour the cheesecake filling over the Oreo crust and smooth the top. Chill in the refrigerator for at least 3 hours or until set.
  8. Before serving, crush a few extra Oreo cookies and sprinkle them on top for an added crunch. Slice and enjoy your Oreo Cheesecake Delight!

Raspberry Almond Cheesecake

This Raspberry Almond Cheesecake is a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the fresh, tangy flavor of raspberries and the nutty aroma of almond. The buttery almond crust perfectly complements the smooth filling, making each bite a truly indulgent experience. It’s the perfect treat for any occasion, whether you’re celebrating a special event or just treating yourself!

Ingredients

  • Almond flour (1 ½ cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (24 oz)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (3)
  • Fresh raspberries (2 cups)
  • Almond extract (1/2 teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). This is the perfect temperature for a creamy cheesecake that won’t crack!
  2. In a mixing bowl, combine the almond flour, 1/4 cup sugar, and melted butter. Mix until it resembles wet sand, then press it firmly into the bottom of a greased 9 x 13-inch cake pan. Bake for 10 minutes, then let it cool while you prepare the filling.
  3. In another large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar, mixing until combined and fluffy.
  4. Add the sour cream, vanilla extract, and almond extract to the cream cheese mixture. Mix until everything is well blended, then add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix!
  5. Gently fold in the fresh raspberries into the cheesecake batter. This adds bursts of flavor throughout the cheesecake.
  6. Pour the filling over the cooled almond crust, smoothing the top with a spatula. Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
  7. Once baked, turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracks. After it cools, refrigerate for at least 4 hours before slicing and serving. Enjoy!

Quick Summary

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
  • Preheat oven to 325°F (163°C) before starting the batter.
  • Prepare the crust with crushed graham crackers and melted butter, pressing into the bottom of the pan.
  • Beat cream cheese until smooth, then gradually add sugar and vanilla.
  • Incorporate eggs one at a time to prevent overmixing and maintain a creamy texture.
  • Bake for 50 minutes until the center is set but still slightly jiggly.
  • Cool completely in the pan before refrigerating for at least 4 hours.
  • Tip: Use room temperature ingredients for a smoother batter.
  • Tip: Avoid overbaking to keep the cheesecake creamy.
  • Tip: Chill overnight for best flavor and texture.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can absolutely make cheesecake in a 9 x 13 cake pan ahead of time. Store it covered in the refrigerator for up to 5 days, and to serve, simply slice it cold or let it sit at room temperature for about 30 minutes.

What can I substitute for cream cheese?

You can use mascarpone cheese as a great substitute for cream cheese, giving your cheesecake a richer flavor. Alternatively, a blend of ricotta and sour cream can work, but the texture may be slightly different.

How do I know when it’s done?

Your cheesecake is done when the edges are set and the center is slightly jiggly, which will firm up as it cools. It should also have a slightly puffed appearance and no cracks on the surface.

Can I freeze this? How long does it last?

Yes, you can freeze cheesecake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

What if I don’t have a 9 x 13 cake pan?

If you don’t have a 9 x 13 cake pan, you can use a two 9-inch round pans instead, just adjust the baking time to about 45-55 minutes. Keep an eye on them as they may cook faster than the larger pan.

Emily Parker
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