Here’s a luscious Sweet Potato Cheesecake Squares recipe that combines the cozy flavors of sweet potato pie with creamy cheesecake—perfect for Thanksgiving, potlucks, or anytime you crave a spiced fall dessert!
Sweet Potato Cheesecake Squares
Prep Time: 20 mins | Cook Time: 45 mins | Chill Time: 4+ hours | Makes: 16 squares
Ingredients:
For the Crust:
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1½ cups graham cracker crumbs (about 10 sheets)
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⅓ cup melted butter
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2 tbsp brown sugar
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½ tsp cinnamon
For the Filling:
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1 cup mashed roasted sweet potato (about 1 medium potato)
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16 oz (2 blocks) cream cheese, softened
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¾ cup granulated sugar
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½ cup sour cream
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3 large eggs, room temperature
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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Pinch of salt
For the Topping (Optional):
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½ cup whipped cream
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Pecan halves or drizzle of caramel sauce
Instructions:
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Prep Sweet Potato:
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Pierce a medium sweet potato with a fork, wrap in foil, and bake at 400°F (200°C) for 45-50 mins until tender. Scoop out flesh and mash until smooth.
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Make the Crust:
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Mix graham crumbs, melted butter, brown sugar, and cinnamon. Press into a parchment-lined 8×8-inch or 9×9-inch baking pan. Bake at 325°F (160°C) for 8 mins. Cool slightly.
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Make the Filling:
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Beat cream cheese and sugar until smooth. Add sweet potato, sour cream, vanilla, spices, and salt; mix well.
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Add eggs one at a time, mixing just until blended (don’t overbeat).
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Pour over crust and smooth the top.
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Bake & Chill:
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Bake at 325°F (160°C) for 35-40 mins until edges are set but center jiggles slightly.
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Cool completely, then refrigerate at least 4 hours (overnight is best).
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Serve:
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Cut into squares. Top with whipped cream, pecans, or caramel if desired.
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Tips:
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Make ahead: These freeze well for up to 1 month!
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Gluten-free? Use almond flour crust instead.
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Extra creamy: Swap sour cream for Greek yogurt.
These squares taste like autumn in every bite—spiced, velvety, and irresistible! 🍠🍂 Let me know if you’d like a vegan or lower-sugar version. 😊