Sweet Potato Cheesecake Squares
Creamy, spiced cheesecake meets buttery graham crust in this comforting twist on a classic dessert. These Sweet Potato Cheesecake Squares are perfect for fall gatherings, holiday tables, or anytime you’re craving something smooth, rich, and warmly spiced.
🧾 Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup mashed cooked sweet potato (no skin)
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Optional Toppings:
- Whipped cream
- Chopped pecans
- Maple drizzle
👨🍳 Instructions
1. Preheat & Prepare Pan
Preheat your oven to 325°F (163°C).
Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 8–10 minutes, then set aside to cool slightly.
3. Prepare the Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add sweet potato puree and brown sugar; mix until well combined.
Add eggs, one at a time, beating after each addition.
Mix in sour cream, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Bake the Cheesecake
Pour the filling over the crust and smooth the top.
Bake for 35–40 minutes, or until the center is set and doesn’t jiggle when gently shaken.
5. Cool & Chill
Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before slicing.
6. Serve
Cut into squares and top with whipped cream, pecans, or maple syrup if desired.
💡 Tips & Variations
- ✅ Use canned sweet potato puree for convenience—just make sure it’s unsweetened.
- 🧁 Want to make it more indulgent? Add a swirl of maple syrup or caramel before baking.
- ❄️ These squares store beautifully in the fridge for up to 5 days.
📋 Quick Info
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Chill Time: 4 hours
- Total Time: ~5 hours
- Yields: 12–16 squares