Recipe details
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Holiday Sheet Pan Cheesecake Bars
1h 15min
24 servings
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Holiday Sheet Pan Cheesecake Bars are a festive and delicious dessert perfect for large gatherings. This recipe transforms the classic cheesecake into easy-to-serve bars, featuring a buttery graham cracker crust topped with a rich, creamy cheesecake layer. The holiday twist comes from a colorful swirl of cranberry sauce, adding a tangy-sweet flavor and vibrant red hue. These bars are not only visually appealing but also offer a delightful balance of textures and tastes. Ideal for holiday parties, potlucks, or as a special family treat, these cheesecake bars bring joy and indulgence to any celebration.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
12 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 325°F (165°C). Line a 13x18-inch sheet pan with parchment paper, leaving an overhang on all sides.
Prepare graham crackers
In a food processor, pulse the graham crackers until finely ground.
Make crust mixture
Melt the butter and mix it with the graham cracker crumbs and 1/4 cup of sugar.
Form crust
Press the mixture evenly into the bottom of the prepared sheet pan.
Bake crust
Bake the crust for 10 minutes, then remove from oven and let cool slightly.
Prepare cream cheese
In a large bowl, beat the cream cheese until smooth.
Add sour cream and sugar
Add sour cream and remaining sugar to the cream cheese, beat until combined.
Add eggs
Beat in the eggs one at a time until just combined.
Add flavoring and flour
Mix in vanilla extract, flour, and salt until just combined.
Pour batter
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Add cranberry swirl
Drop spoonfuls of cranberry sauce over the cheesecake batter.
Create swirl pattern
Use a knife to gently swirl the cranberry sauce into the cheesecake batter.
Bake cheesecake
Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Cool and chill
Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Serve
Cut into bars and serve chilled.
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