Sweet Potato Cheesecake Squares
These Sweet Potato Cheesecake Squares combine creamy cheesecake and spiced sweet potatoes on a buttery graham cracker crust. A perfect make-ahead fall dessert that's rich, cozy, and full of flavor!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Sweet Potato Layer:
- 1 ½ cups mashed sweet potatoes cooked & cooled
- ½ cup brown sugar
- 1 large egg
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment.
- In a bowl, mix graham crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 mins. Let cool.
- In another bowl, beat cream cheese until smooth. Add sugar, vanilla, and eggs. Beat until creamy. Spread over the crust.
- Mix mashed sweet potatoes with brown sugar, egg, spices, and vanilla. Gently spread over the cheesecake layer.
- Bake for 40–45 minutes, or until center is set. Cool completely.
- Chill in the fridge for at least 4 hours or overnight. Slice into squares and serve.
Notes
Use roasted sweet potatoes for deeper flavor.
For clean slices, wipe knife between cuts.
Add crushed pecans or a drizzle of maple syrup on top before serving for extra flair.