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Holiday Sheet Pan Cheesecake Bars

by Kiano Moju featured in Impressive Thanksgiving pies

Inspired by


for 24 servings


  • 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
  • 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
  • ¾ cup
    apple pie filling (150 g)

Pumpkin Cheesecake

  • ¾ cup
    pumpkin puree (170 g)
  • 1 teaspoon
    pumpkin pie spice
    Calories 293
    Fat 23g
    Carbs 17g
    Fiber 1g
    Sugar 13g
    Protein 4g

Estimated values based on one serving size.



  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!




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