Total Time: 70 mins

Prep Time: 15 mins

Cook Time: 50-55 mins

Yield: 8-10 servings

Dish: 13x9 Baker


Graham Cracker Crust

  • 2 cups Graham cracker crumbs
  • 1/2 cup butter, melted
  • 3 Tbsp sugar
  • 1 tsp ground cinnamon

Cheesecake Filling

  • 3  8oz packages cream cheese
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Red & Blue gel food coloring


  1. Prepare Graham Cracker crust by mixing crumbs with meted butter, sugar and cinnamon. Place in 13 x 9 baking pan lined with parchment paper.  I line the pan first with aluminum foil with the long sides about 3 inches over the edge.
  2. In a large bowl, beat the cream cheese until creamy, then  beat in the sugar and salt.  Beat in the eggs, one at a time.  Add in sour cream and vanilla and beat until the ingredients are completely incorporated.
  3. Divide 2/3 cup each of mixture into two separate bowls, tinting one red and one blue.
  4. Pour the remaining white cheesecake mixture over the graham cracker crust, smoothing evenly.
  5. With a tablespoon, pour alternate lines of red and blue mixture over the white cheesecake mixture. With a knife or  chopstick, swirl the mixture to create a swirling, marbled pattern.
  6. In a 325 degree oven with a pan of water in the bottom, bake for 50 – 55 minutes or until the center is set.  Open the oven door and let the cake sit in the open oven for one hour.
  7. Refrigerate overnight before lifting from the pan with the foil.  Cut into squares.  Top with whipped cream.


    Tip from Tara:  These bars can adapted for any holiday.  This version is for Memorial Day or July 4th.  Tint cream cheese mixture orange and chocolate for Halloween or Thanksgiving  – Red and Green For Christmas – whatever you wish!!

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