Sweet Potato Cheesecake Squares
These Sweet Potato Cheesecake Squares feature a buttery graham cracker crust topped with a rich, creamy sweet potato cheesecake filling infused with warm cinnamon and nutmeg. Perfect for holidays or everyday gatherings, they’re easy to make ahead and slice into elegant dessert bars.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
1/4 cup granulated sugar (for crust)
1/2 teaspoon ground cinnamon (for crust)
6 tablespoons unsalted butter, melted
16 oz (450 g) cream cheese, softened
1 cup cooked mashed sweet potato (about 1 medium)
3/4 cup granulated sugar (for filling)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream (optional topping)
2 tablespoons powdered sugar (optional topping)
1/2 teaspoon vanilla extract (optional topping)
Whipped cream or chopped pecans, for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C) and lightly grease an 8×8-inch (20×20 cm) baking pan.
- Mix the graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Let cool slightly.
- Beat the softened cream cheese until smooth.
- Add the mashed sweet potato and 3/4 cup granulated sugar, mixing until creamy.
- Beat in the eggs one at a time, then add the vanilla extract, cinnamon, nutmeg, and salt.
- Pour the filling over the baked crust and smooth the top.
- Bake for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door open, and leave the cheesecake inside for 15 minutes.
- Remove from the oven and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- If using the topping, mix the sour cream, powdered sugar, and vanilla extract until smooth and spread over the chilled cheesecake.
- Garnish with whipped cream or chopped pecans if desired, then slice into squares and serve.
Notes
Overnight chilling produces the creamiest texture and best flavor.
Use plain canned sweet potato puree if fresh sweet potato is unavailable.
Gingersnap crumbs make a flavorful alternative to graham crackers.
Top with caramel sauce, whipped cream, or toasted pecans for extra indulgence.
Store refrigerated for up to 5 days or freeze individual squares for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 520 kcal
- Sugar: 30 g
- Sodium: 310 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg
Find it online: https://chocolatecoveredamy.com/sweet-potato-cheesecake-squares/
