Holiday Sheet Pan Cheesecake Bars

Step 01

Preheat the oven to 180C/350F.

Step 02

Make the crust: mix the crushed biscuits and melted butter in a large bowl until the mixture resembles wet sand then pour onto a baking sheet and press into an even layer. Divide into 4 even sections with a spatula, arranging the biscuit quarters along the dividing lines and pressing the crust around them to secure.

Step 03

Bake for 8 minutes until lightly browned then cool to room temperature and reduce the oven to 105C/225F.

Step 04

Make the filling: whip the cream cheese and sugar with an electric hand mixer until slightly fluffy, about 2 minutes, adding the eggs one at a time. Mix in the sour cream and vanilla then divide the filling evenly between 4 medium bowls.

Step 05

Mix the sweet potato purée, ¼ teaspoon cinnamon and nutmeg into the first bowl, the chocolate hazelnut spread into the second, ¼ teaspoon cinnamon into the third and the pumpkin purée with pumpkin pie spice into the last.

Step 06

Pour each flavoured filling into a section of the crust and smooth with a spatula.

Step 07

Spoon the apple pie filling over the cinnamon section and swirl in with a skewer then drizzle the melted chocolate over the chocolate section and swirl. Sprinkle the pecans over the pumpkin section.

Step 08

Bake for 1 hour until set then cool in the oven with the door open.

Step 09

Refrigerate overnight before slicing into wedges then enjoy!