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94% would make again

Holiday Sheet Pan Cheesecake Bars

Tasty Team

Inspired by kianomoju.com

Ingredients

for 24 servings

Crust

  • 24 graham crackers, crushed, plus 3, broken into quarters, divided
  • 12 tablespoons unsalted butter, 1 1/2 sticks, melted

Filling Base

  • 32 oz cream cheese (905 g), room temperature
  • 1 ½ cups sugar (300 g)
  • 4 large eggs
  • ¼ cup sour cream (55 g)
  • 2 teaspoons vanilla extract

Filling Mix-Ins

    Sweet Potato Pecan Cheesecake

    • ¾ cup sweet potato puree (170 g)
    • ¼ teaspoon cinnamon
    • 1 pinch ground nutmeg
    • 1 cup chopped pecans (125 g)

    Chocolate Cheesecake

    • ⅓ cup chocolate hazelnut spread (100 g)
    • ¼ cup semi sweet chocolate (55 g), melted

    Apple Pie Cheesecake

    • ¼ teaspoon cinnamon
    • ¾ cup apple pie filling (150 g)

    Pumpkin Cheesecake

    • ¾ cup pumpkin puree (170 g)
    • 1 teaspoon pumpkin pie spice

    Nutrition Info

    • Calories 280
    • Fat 21g
    • Carbs 17g
    • Fiber 1g
    • Sugar 13g
    • Protein 4g

    Estimated values based on one serving size.

    Preparation

    1. Preheat the oven to 350°F (180°C).
    2. Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
    3. Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
    4. Bake for 8 minutes until lightly browned. Let cool to room temperature.
    5. Reduce the oven temperature to 225°F (105°C).
    6. Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
    7. Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
    8. In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
    9. In another bowl, whisk in the chocolate hazelnut spread.
    10. In another bowl, whisk in ¼ teaspoon of cinnamon.
    11. In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
    12. Pour each flavored filling into a section of the crust and smooth with a spatula.
    13. Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
    14. Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
    15. Sprinkle the chopped pecans over the pumpkin filling.
    16. Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
    17. Refrigerate overnight before slicing into wedges and serving.
    18. Enjoy!

    Ingredients

    for 24 servings

    Crust

    • 24 graham crackers, crushed, plus 3, broken into quarters, divided
    • 12 tablespoons unsalted butter, 1 1/2 sticks, melted

    Filling Base

    • 32 oz cream cheese (905 g), room temperature
    • 1 ½ cups sugar (300 g)
    • 4 large eggs
    • ¼ cup sour cream (55 g)
    • 2 teaspoons vanilla extract

    Filling Mix-Ins

      Sweet Potato Pecan Cheesecake

      • ¾ cup sweet potato puree (170 g)
      • ¼ teaspoon cinnamon
      • 1 pinch ground nutmeg
      • 1 cup chopped pecans (125 g)

      Chocolate Cheesecake

      • ⅓ cup chocolate hazelnut spread (100 g)
      • ¼ cup semi sweet chocolate (55 g), melted

      Apple Pie Cheesecake

      • ¼ teaspoon cinnamon
      • ¾ cup apple pie filling (150 g)

      Pumpkin Cheesecake

      • ¾ cup pumpkin puree (170 g)
      • 1 teaspoon pumpkin pie spice

      Nutrition Info

      • Calories 280
      • Fat 21g
      • Carbs 17g
      • Fiber 1g
      • Sugar 13g
      • Protein 4g

      Estimated values based on one serving size.

      Preparation

      1. Preheat the oven to 350°F (180°C).
      2. Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
      3. Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
      4. Bake for 8 minutes until lightly browned. Let cool to room temperature.
      5. Reduce the oven temperature to 225°F (105°C).
      6. Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
      7. Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
      8. In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
      9. In another bowl, whisk in the chocolate hazelnut spread.
      10. In another bowl, whisk in ¼ teaspoon of cinnamon.
      11. In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
      12. Pour each flavored filling into a section of the crust and smooth with a spatula.
      13. Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
      14. Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
      15. Sprinkle the chopped pecans over the pumpkin filling.
      16. Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
      17. Refrigerate overnight before slicing into wedges and serving.
      18. Enjoy!

      Inspired by kianomoju.com

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