Sweet Potato Cheesecake Squares

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🍠 Sweet Potato Cheesecake Squares – Creamy, Cozy & Perfect for Fall (or Anytime!)

Looking for a rich, creamy dessert that’s both comforting and unique? These Sweet Potato Cheesecake Squares combine the earthy sweetness of roasted sweet potatoes with the silky texture of classic cheesecake, layered over a spiced cookie crust. Whether you serve them at a holiday dinner, a fall gathering, or as a treat with coffee, these bars are a guaranteed crowd-pleaser.

In this article, you’ll learn how to make sweet potato cheesecake squares, tips for the best texture, storage ideas, and answers to the most frequently asked questions.

🧡 Why You’ll Love These Sweet Potato Cheesecake Squares

  • âś… Creamy, velvety cheesecake texture
  • âś… Naturally sweet and nutrient-rich sweet potatoes
  • âś… Perfectly spiced with cinnamon, nutmeg & vanilla
  • âś… Easy to make ahead
  • âś… Ideal for holiday tables or cozy desserts

These bars taste like pumpkin pie meets cheesecake — but with a richer flavor thanks to the sweet potatoes.

🛒 Ingredients You’ll Need

For the crust:

  • 1 1/2 cups (150 g) graham cracker or gingersnap crumbs
  • 1/4 cup (50 g) brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp (85 g) melted butter

For the cheesecake filling:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 g) mashed roasted sweet potato (about 1 medium potato)
  • 2/3 cup (135 g) brown sugar
  • 2 large eggs
  • 1/3 cup (80 ml) sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

👨‍🍳 How to Make Sweet Potato Cheesecake Squares

1. Roast the Sweet Potato

Roasting enhances the natural sweetness and flavor:

  • Preheat oven to 400°F (200°C).
  • Pierce 1 sweet potato with a fork, place on a baking sheet, and roast for 45–50 minutes until soft.
  • Let cool, then peel and mash. Measure 1 cup and set aside.

2. Prepare the Crust

  • Lower oven to 325°F (160°C).
  • Mix graham or gingersnap crumbs, brown sugar, cinnamon, and melted butter.
  • Press firmly into the bottom of a parchment-lined 8×8-inch baking pan.
  • Bake for 8–10 minutes, then let cool.

3. Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth and fluffy.
  • Add mashed sweet potato and mix until combined.
  • Beat in the brown sugar, eggs, sour cream, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.

4. Assemble and Bake

  • Pour the filling over the pre-baked crust and smooth the top.
  • Bake at 325°F (160°C) for 35–40 minutes, or until the center is just set.
  • Cool to room temperature, then refrigerate for at least 4 hours (overnight is best).

5. Slice and Serve

  • Once fully chilled, slice into squares using a sharp knife.
  • Optional: top with whipped cream, candied pecans, or a drizzle of maple syrup.

🥶 Storage and Make-Ahead Tips

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in a single layer, then transfer to an airtight bag for up to 2 months.
  • Make ahead: You can make these cheesecake bars 1–2 days ahead. The flavor actually improves as they chill!

đź’ˇ Recipe Tips for Success

  • Use full-fat cream cheese for the best texture.
  • Roast, don’t boil the sweet potatoes – roasting gives a richer flavor and keeps them dry.
  • Let ingredients come to room temperature before mixing for a smooth batter.
  • Don’t overbake — the center should jiggle slightly. It will firm up as it cools.

🔄 Variations

  • Add a swirl: Mix a few tablespoons of caramel or maple syrup into the batter for a sweet twist.
  • Spiced crust: Use crushed gingersnaps or Biscoff cookies for a deeper flavor.
  • Mini cheesecakes: Bake in muffin tins for individual servings.

âť“ Frequently Asked Questions

Q: Can I use canned sweet potato or yams?
A: Yes! Just make sure it’s pure sweet potato with no added sugar or syrup. Adjust sweetness to taste.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free cookies or graham crackers for the crust.

Q: Can I use pumpkin instead of sweet potato?
A: Definitely! Pumpkin purée works as a 1:1 substitute, but sweet potato gives a richer flavor and creamier texture.

Q: How do I get clean cuts?
A: Chill completely, use a hot knife, and wipe clean between each slice.

📸 Perfect for Fall, But Loved Year-Round

While sweet potato cheesecake bars scream autumn, their silky-smooth texture and sweet warmth make them welcome any time of year. They’re a perfect make-ahead dessert for Thanksgiving, Christmas, or a quiet weekend treat.

Serve them with hot tea or a cold glass of milk. Or stack them on a holiday dessert platter to add a unique and colorful twist.

đź“Ś Final Thoughts

These Sweet Potato Cheesecake Squares are more than just a dessert — they’re a celebration of comfort, flavor, and nostalgia. With a buttery crust, a rich cheesecake center, and the natural sweetness of sweet potatoes, they’re the kind of treat you’ll want to make again and again.

If you’re looking for a creative cheesecake bar recipe that’s easy, delicious, and crowd-friendly, this is the one.

👉 Share the Love!

If you make this recipe, post a photo and tag #SweetPotatoCheesecakeSquares — I’d love to see your creations!

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