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Sweet Potato Cheesecake Squares

Decadent Sweet Potato Cheesecake Squares for Fall Gatherings

Delightful Sweet Potato Cheesecake Squares combine creamy cheesecake with the warm spices of autumn, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 48 minutes
Chilling Time 4 hours
Total Time 5 hours 8 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using gingersnaps for a spicy twist.
  • 1/4 cup Granulated Sugar Substitute with brown sugar for a richer taste.
  • 1 teaspoon Cinnamon Adjust to personal preference.
  • 1/2 cup Unsalted Butter Melted before mixing for better consistency.
For the Filling
  • 16 oz Cream Cheese Softened for easy blending.
  • 1 cup Cooked Mashed Sweet Potato Roast for the best flavor.
  • 2 large Eggs Add one at a time.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1/4 teaspoon Nutmeg A pinch of salt balances sweetness.
  • 1/4 teaspoon Salt
For Topping (Optional)
  • 1/2 cup Sour Cream Mix with powdered sugar for sweetness.
  • 1 cup Whipped Cream or Chopped Pecans For garnishing.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Baking sheet
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, and cinnamon in a bowl. Add melted butter and blend until it resembles wet sand. Press into the pan and bake for 8 minutes.
  3. Peel and chop sweet potatoes, roast at 400°F (200°C) for 25-30 minutes until fork-tender. Puree until smooth.
  4. Beat softened cream cheese until fluffy. Gradually add granulated sugar, then eggs one at a time. Mix in sweet potato puree, vanilla extract, nutmeg, and salt until well-combined.
  5. Pour the filling over the crust and smooth the top. Reduce oven to 325°F (160°C) and bake for 35-40 minutes until edges are set and center jiggles.
  6. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  7. Carefully lift the cheesecake squares out using the parchment paper. Slice into squares and optionally garnish with whipped cream or chopped pecans.

Nutrition

Serving: 1squareCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overbaking for best texture. Chill well for optimal flavor melding.

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