Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- Neon food coloring (purple, green, orange, and blue)
- Candy eyeballs of various sizes
- Halloween-themed sprinkles
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the softened cream cheese and 1 cup of sugar together until completely smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain. Add the sour cream and vanilla extract, mixing until just combined. Incorporate the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Do not overmix, as this can introduce air bubbles and cause cracks.
- Divide the cheesecake batter evenly into four separate small bowls. Use the food coloring to dye each bowl a different vibrant color: neon purple, lime green, bright orange, and electric blue. Stir gently by hand until the color is uniform. You want the colors to be saturated and bold to achieve that “monster” look.
- Drop random spoonfuls of the colored batters over the pre-baked crust, alternating colors to create a patchwork effect. Use a butter knife or a toothpick to gently swirl the colors together. Be careful not to over-swirl, or the colors will muddy together instead of looking like distinct “monster” patches. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked for 30 minutes to allow the cheesecake to cool slowly.
- Once the bars have cooled to room temperature, place the candy eyeballs and sprinkles across the top, pressing them very lightly into the surface. Cover the pan and refrigerate for at least 4 hours, or preferably overnight. When ready to serve, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and serve chilled.
- Cook Time: 1 hour (plus chilling time)