Kraft Cheesecake Recipe for 9x13 Pan: Easy & Delicious

If you’re craving a creamy, rich cheesecake that’s simple to make and perfect for feeding a crowd, this Kraft cheesecake recipe baked in a 9×13 pan is the answer. It combines classic flavors with straightforward steps, making it an ideal dessert for family gatherings, potlucks, or special occasions. Its smooth texture and sweet graham cracker crust will impress everyone at the table, and with a few tips, you’ll master this creamy treat in no time.

Ingredients

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 package (14 oz) Kraft Graham Cracker Crust (or homemade crust)
Optional toppings: fresh fruit, whipped cream, chocolate shavings

Instructions

Preheat your oven to 325°F (160°C). Grease the sides of your 9×13 inch baking pan lightly or line it with parchment paper for easier removal.

Prepare the crust: if using a store-bought Kraft Graham Cracker Crust, set it aside. If making your own, crush 1 ½ cups of graham crackers finely, then mix with ¼ cup melted butter and 2 tablespoons sugar. Press evenly into the bottom of the pan and bake for 8 minutes. Let it cool slightly before adding the filling.
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.
Add sugar gradually and continue beating until well combined, about 2 minutes.

Mix in vanilla extract. Then, add eggs one at a time, beating on low speed after each addition to prevent overmixing. Wait until each egg is incorporated before adding the next.
Stir in sour cream until the mixture is smooth. Do not overmix, as this can cause cracks during baking.
Pour the filling over the prepared crust in the pan, spreading evenly with a spatula.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquidy. To prevent cracks, place a baking dish with water on the lower rack for humidity if desired.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour. Then, remove from the oven and cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully before serving.

Slice with a sharp knife, serve plain or topped with fresh fruit, whipped cream, or chocolate shavings as desired.

Tips

Use room temperature ingredients to ensure a smooth, lump-free batter. Softened cream cheese and eggs at room temperature blend more evenly.
If you prefer a crust without store-bought options, make a homemade graham cracker crust by mixing crushed graham crackers, melted butter, and sugar. Press firmly into the pan and bake briefly.

To prevent cracks in your cheesecake, avoid overmixing the batter, bake at a moderate temperature, and consider using a water bath for even baking.
Refrigerate the cheesecake for at least 4 hours, but overnight is best for optimal texture. It can be stored covered in the fridge for up to 4 days.
If you notice cracks after baking, smooth the surface with a warm spatula or top with your favorite toppings to disguise imperfections.

For a lighter version, substitute sour cream with Greek yogurt, adjusting the sweetness slightly if needed.

Serving Suggestions

This cheesecake pairs beautifully with fresh berries, a drizzle of fruit sauce, or a dollop of whipped cream. Serve it chilled for the best texture, and consider adding a sprinkle of crushed graham crackers or chocolate shavings on top for presentation. It’s perfect for birthday parties, holiday gatherings, or a simple weekend dessert.

Variations

Want to customize your cheesecake? Here are some ideas:

Chocolate Chip Cheesecake: Fold in ½ cup mini chocolate chips into the batter before baking for a sweet, chocolatey twist.

Fruit-Infused Cheesecake: Swirl in fruit preserves or pureed fresh fruit (like strawberries or blueberries) into the batter before baking.
Cookie Crust: Replace the graham cracker crust with crushed Oreo cookies or other favorite cookies for a different flavor base.
Low-Sugar Version: Use sugar substitutes or reduce sugar to make a healthier option without sacrificing flavor.

Storage and Reheating

Keep the cheesecake refrigerated, covered tightly with plastic wrap or foil, for up to 4 days. For best results, slice and serve chilled. If you want to serve leftovers later, you can freeze individual slices wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. To reheat, allow a slice to thaw in the fridge overnight or leave it at room temperature for about 30 minutes before serving. For a warm dessert, gently microwave a slice in 15-20 second intervals until warmed through, but avoid overheating to prevent melting or cracking.

Frequently Asked Questions

Can I use a different size pan for this recipe?

This recipe is specifically designed for a 9×13 inch pan to serve a crowd. If you use a smaller pan, the cheesecake will be thicker and may require additional baking time. For larger pans, the filling may be thinner and could overbake or crack more easily. Adjust baking times accordingly and keep an eye on the center’s jiggle test.

How do I prevent cracks in my cheesecake?

Cracks are common but can be minimized by not overmixing the batter, baking at a moderate temperature, and avoiding sudden temperature changes. Using a water bath can also help maintain even heat and humidity, reducing the risk of cracks. Letting the cheesecake cool gradually in the oven with the door open also helps prevent surface cracks.

Can I make this cheesecake ahead of time?

Absolutely. Cheesecake benefits from resting in the refrigerator for at least 4 hours, but overnight is ideal. It can be prepared a day in advance and stored covered in the fridge. Just add toppings before serving to keep them fresh and vibrant.

What toppings go well with this cheesecake?

Fresh berries, fruit compotes, whipped cream, chocolate shavings, caramel sauce, or crushed cookies all complement the creamy texture of the cheesecake. Choose toppings based on the occasion and your personal preferences to elevate the dessert’s presentation.

Can I make this recipe gluten-free?

Yes, substitute the graham cracker crust with gluten-free graham crackers or crushed gluten-free cookies. Ensure any toppings or add-ins are also gluten-free. The filling remains the same, providing a rich, creamy texture suitable for gluten-sensitive diets.

Is it necessary to use sour cream in the recipe?

Sour cream adds moisture and a slight tang that balances the sweetness of the cheesecake. If you prefer, Greek yogurt can be used as a substitute, but it may slightly alter the flavor and texture. Do note that omitting sour cream may affect the creaminess and overall stability of the cheesecake.

With these tips, tricks, and variations, you’ll be able to craft a delicious Kraft cheesecake in your 9×13 pan that’s sure to impress. Enjoy the process and the delightful results!

Kraft Cheesecake Recipe for 9×13 Pan: Easy & Delicious