Best Holiday Sheet Pan Cheesecake Bars Recipe By Tasty Recipes

Cinnamon Sugar Cheesecake Bars Recipe by Tasty image

Provided by Tasty

Yield 12 bars

Number Of Ingredients 6

Steps:

Preheat oven to 350°F (180°C).
In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
Roll out crescent dough and pinch the seams together.
Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
Bake 30 minutes. Cool completely, then cut into 12 squares.
Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, Sugar 13 grams

Triple-Flavor Sheet Pan Cheesecake image

Provided by Food Network Kitchen

Categories dessert

Time 10h40m

Yield 24 cheesecake bars

Number Of Ingredients 13

4 cups graham cracker crumbs or one 14.4-ounce box graham crackers, finely ground
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/3 cup sugar
1/2 teaspoon fine salt
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs
1 1/4 cups sour cream
1/4 cup seedless raspberry jam
1 pint raspberries
1 mango, peeled and thinly sliced
1/4 cup strained blueberry jam
1 cup blueberries

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.