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Holiday Sheet Pan Cheesecake Bars

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1h 15min

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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

1
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.

2
Prepare graham crackers

In a food processor, pulse the graham crackers until finely ground.

3
Make crust mixture

Melt the butter and mix it with the graham cracker crumbs and 1/4 cup of sugar.

4
Form crust

Press the mixture evenly into the bottom of the prepared sheet pan.

5
Bake crust

Bake the crust for 10 minutes, then remove from oven and let cool slightly.

6
Prepare cream cheese

In a large bowl, beat the cream cheese until smooth.

7
Add sour cream and sugar

Add sour cream and remaining sugar to the cream cheese, beat until combined.

8
Add eggs

Beat in the eggs one at a time until just combined.

9
Add flavoring and flour

Mix in vanilla extract, flour, and salt until just combined.

10
Pour batter

Pour the cheesecake batter over the cooled crust, spreading it evenly.

11
Add cranberry swirl

Drop spoonfuls of cranberry sauce over the cheesecake batter.

12
Create swirl pattern

Use a knife to gently swirl the cranberry sauce into the cheesecake batter.

13
Bake cheesecake

Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

14
Cool and chill

Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.

15
Serve

Cut into bars and serve chilled.

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