Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Holiday Sheet Pan Cheesecake Bars

by Kiano Moju featured in Impressive Thanksgiving pies

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, room temperature (905 g)
  • 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, melted (55 g)

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

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this