If you love classic cheesecake but want something easier, faster, and big-batch friendly, this Sheet Pan Cheesecake Recipe is about to become your new favorite dessert. Baked on a rimmed sheet pan instead of a traditional springform pan, this version delivers the same rich, creamy texture in a fraction of the time. It’s perfect for parties, potlucks, holidays, or anytime you want cheesecake that slices beautifully into bars. With a smooth vanilla filling and a buttery graham cracker crust, this recipe is simple, reliable, and endlessly customizable with your favorite toppings.
Prep & Cook Time
Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 2 hrs cooling & chilling
Total Time: 2 hrs 50 mins
Servings: 24
Yield: 1 sheet pan cheesecake
Ingredients
Crust
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
- ½ cup granulated sugar
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Optional Toppings
- Fresh berries
- Fruit pie filling
- Warmed caramel or chocolate sauce
- Crushed cookies or candy pieces
Directions
Step 1: Prepare Your Pan
Preheat your oven to 325°F (163°C). Line a 13×18-inch rimmed sheet pan (also called a half sheet pan) with parchment paper, leaving a slight overhang for easy removal. Lightly grease the sides.
Tip: A sturdy, rimmed sheet pan prevents warping and ensures even baking.
Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup.
Bake for 8 minutes, then set aside to cool slightly.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add sugar and continue beating until fully blended. Beat in the eggs one at a time, mixing on low speed to avoid incorporating too much air.
Add sour cream, vanilla, and salt, mixing until just combined.
Best Practice: Avoid over-mixing—too much air can cause cracking.
Step 4: Bake the Cheesecake
Pour the batter evenly over the crust, smoothing the top with a spatula.
Bake for 25–30 minutes, or until the edges are set and the center still has a slight jiggle.
Warning: Do not overbake. Cheesecake firms up significantly as it cools.
Step 5: Cool and Chill
Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 2 hours (preferably overnight) before slicing. Lift the cheesecake out of the pan using the parchment overhang for clean, even cuts.
Step 6: Add Toppings and Serve
Top with berries, fruit filling, caramel, chocolate, or your favorite garnish. Slice into squares and serve chilled.
Nutrition Facts (per serving) — Estimated values
- Calories: 325
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 210mg
- Total Carbohydrates: 26g
- Dietary Fiber: 0g
- Total Sugars: 21g
- Protein: 5g
(Nutrition values are approximate and will vary depending on topping choices.)
Pro-Tip:
For the creamiest, most evenly baked sheet pan cheesecake, the quality of your pan truly matters. A sturdy, heavy-duty rimmed sheet pan prevents warping, promotes even heat distribution, and helps the crust set perfectly without overbrowning. If you don’t already own a reliable sheet pan—or if yours has seen better days—upgrading to a professional-grade pan can make a noticeable difference in both texture and ease of baking. To help you get the best results every time, feel free to check out our favorite sheet pans below. Click the button to browse top-rated Sheet Pans on Amazon!
Conclusion
This Sheet Pan Cheesecake Recipe is the perfect blend of convenience and indulgence—simple enough for beginners, dependable enough for gatherings, and endlessly customizable for any occasion. Whether you serve it plain, top it with fresh fruit, or drizzle it with chocolate or caramel, each square delivers creamy perfection with minimal effort. Once you try cheesecake in a sheet pan, you might never go back to the traditional method!
