Why Make This Recipe
Sweet Potato Cheesecake Squares are a delightful dessert that combines the creaminess of cheesecake with the natural sweetness of sweet potatoes. They are perfect for gatherings, holidays, or even a cozy night in. The flavor is unique, and the texture is smooth and creamy. Plus, they are easy to make, making them a great choice for both novice and experienced bakers.
How to Make Sweet Potato Cheesecake Squares
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup cooked mashed sweet potato (about 1 medium)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping (optional):
- ½ cup sour cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Whipped cream or chopped pecans for garnish (optional)
Directions
Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press this mixture firmly into the bottom of a greased 8×8-inch (20×20 cm) baking pan. Bake for 8 minutes and then set aside.
Make the filling: In a large bowl, beat the cream cheese until smooth. Add the mashed sweet potato and sugar, mixing until creamy. Beat in the eggs one at a time, followed by the vanilla, cinnamon, nutmeg, and salt. Pour this filling over the pre-baked crust and smooth the top.
Bake: Bake for 40–45 minutes or until the center is just set (a slight jiggle is okay). Turn off the oven, crack the door, and let it sit for 15 minutes to help reduce cracking.
Cool & chill: Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours (overnight gives the best texture).
Add topping (optional): Mix the sour cream, powdered sugar, and vanilla until smooth. Spread this over the chilled cheesecake before cutting. You can garnish with whipped cream or pecans if you like.
Serve: Slice into squares and enjoy!
How to Serve Sweet Potato Cheesecake Squares
These cheesecake squares are best served chilled. You can plate them with a dollop of whipped cream on top or a sprinkle of pecans for an extra crunchy texture. They are great for sharing at parties or enjoying as a personal treat with a cup of coffee or tea.
How to Store Sweet Potato Cheesecake Squares
Store any leftover cheesecake squares in an airtight container in the refrigerator. They will keep well for up to five days. You can also freeze them for longer storage. Just make sure to wrap them tightly to prevent freezer burn. When ready to enjoy, thaw them in the refrigerator overnight.
Tips to Make Sweet Potato Cheesecake Squares
- Ensure the cream cheese is at room temperature for a smooth filling.
- Use cooked sweet potato for the best flavor. You can steam or roast them beforehand.
- Don’t skip chilling the cheesecake for at least 4 hours; it helps improve the texture.
- Experiment with different toppings to find your favorite combination.
Variation
You can add chocolate chips or a swirl of caramel into the filling for a unique twist. Alternatively, consider using different spices like ginger or cloves for a varied flavor profile.
FAQs
1. Can I use pumpkin instead of sweet potato?
Yes, you can substitute cooked pumpkin for sweet potato for a similar texture and taste!
2. Is it necessary to use sour cream for the topping?
No, the topping is optional, but it adds a nice tangy flavor that complements the cheesecake.
3. Can I make these cheesecake squares dairy-free?
You can try using dairy-free cream cheese and yogurt alternatives, but the texture and flavor may vary slightly.
Sweet Potato Cheesecake Squares
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
- Press this mixture firmly into the bottom of a greased 8×8-inch (20×20 cm) baking pan.
- Bake for 8 minutes and then set aside.
- In a large bowl, beat the cream cheese until smooth.
- Add the mashed sweet potato and sugar, mixing until creamy.
- Beat in the eggs one at a time, followed by the vanilla, cinnamon, nutmeg, and salt.
- Pour this filling over the pre-baked crust and smooth the top.
- Bake for 40–45 minutes or until the center is just set (a slight jiggle is okay).
- Turn off the oven, crack the door, and let it sit for 15 minutes to help reduce cracking.
- Remove from the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours (overnight gives the best texture).
- Mix the sour cream, powdered sugar, and vanilla until smooth.
- Spread this over the chilled cheesecake before cutting. Optionally garnish with whipped cream or pecans.
- Slice into squares and enjoy!