HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY

Holiday Sheet Pan Cheesecake Bars Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice

Provided by Kiano Moju

Yield 24 servings

Number Of Ingredients 17

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Ingredients

24 graham crackers, crushed, plus 3, broken into quarters, divided
12 tablespoons unsalted butter, 1 1/2 sticks, melted
32 oz cream cheese, room temperature
1 ½ cups sugar
4 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
¾ cup sweet potato puree
¼ teaspoon cinnamon
1 pinch ground nutmeg
1 cup chopped pecans
⅓ cup chocolate hazelnut spread
¼ cup semi sweet chocolate, melted
¼ teaspoon cinnamon
¾ cup apple pie filling
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice

Steps:

Preheat the oven to 350°F (180°C).
Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
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.
Bake for 8 minutes until lightly browned. Let cool to room temperature.
Reduce the oven temperature to 225°F (105°C).
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.
Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
In another bowl, whisk in the chocolate hazelnut spread.
In another bowl, whisk in ¼ teaspoon of cinnamon.
In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
Pour each flavored filling into a section of the crust and smooth with a spatula.
Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
Sprinkle the chopped pecans over the pumpkin filling.
Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
Refrigerate overnight before slicing into wedges and serving.
Enjoy!