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Smooth and Creamy Sheet Pan Cheesecake Perfect for Feeding a Crowd - Easy, Make-Ahead Dessert

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24 servings

Ingredients
  

  • For the crust:
  • 3 cups graham cracker crumbs (about 24 full sheets)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine salt
  • For the filling:
  • 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest (optional, but brightens flavor)
  • 4 large eggs, room temperature
  • 1/2 teaspoon fine salt
  • For topping (optional):
  • 1 1/2 cups cherry, strawberry, or blueberry pie filling, or fresh berries
  • Whipped cream for serving

Instructions
 

  • Prep the pan. Line a rimmed half sheet pan (18x13 inches) with parchment, leaving overhang on the long sides for lifting. Lightly grease the parchment and sides.
  • Heat the oven. Preheat to 325°F (163°C). This moderate heat helps prevent cracking and overbaking.
  • Make the crust. In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the mixture looks like wet sand and holds together when pressed.
  • Press and par-bake. Press the crust evenly into the lined pan, using the bottom of a measuring cup to compact it. Bake 10 minutes, then set aside to cool slightly.
  • Beat the cream cheese and sugar. In a large bowl with a hand mixer or stand mixer, beat cream cheese and sugar on medium-low until smooth and fluffy, about 2 minutes. Scrape the bowl often to avoid lumps.
  • Add sour cream, heavy cream, vanilla, lemon juice, zest, and salt. Mix on low until combined and creamy. Keep the speed low to avoid incorporating too much air.
  • Add eggs last. Add eggs one at a time, mixing on low just until each disappears. Overmixing can cause cracks.
  • Pour and smooth. Pour the filling over the crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  • Bake. Bake at 325°F for 22–28 minutes. The edges should look set and the center should wobble slightly like gelatin. If the surface starts browning, it’s done.
  • Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside 10 minutes. Move to a rack and cool to room temperature, about 1 hour.
  • Chill to set. Cover and refrigerate at least 4 hours, preferably overnight. Cold, set cheesecake slices cleanly and tastes better.
  • Slice and serve. Use the parchment to lift the cheesecake out. Cut into bars with a hot, dry knife, wiping between cuts. Top with fruit or whipped cream, if you like.