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Sweet Potato Cheesecake Squares

A delightful dessert combining creamy cheesecake with the natural sweetness of sweet potatoes, perfect for gatherings or cozy nights in.
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Prep Time 25 minutes
Cook Time 53 minutes
Total Time 1 hour 18 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs (or digestive biscuits) You can use digestive biscuits as an alternative.
  • 0.25 cups ¼ cup granulated sugar
  • 0.5 teaspoon ½ teaspoon cinnamon
  • 6 tablespoons 6 tablespoons unsalted butter (melted) Make sure the butter is melted.
Filling
  • 16 oz 16 oz (450 g) cream cheese, softened Use at room temperature for best results.
  • 1 cup 1 cup cooked mashed sweet potato (about 1 medium) Use cooked sweet potato for best flavor.
  • 0.75 cups ¾ cup granulated sugar
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 teaspoon ½ teaspoon cinnamon
  • 0.25 teaspoon ¼ teaspoon nutmeg
  • 0.25 teaspoon ¼ teaspoon salt
Topping (optional)
  • 0.5 cup ½ cup sour cream This adds a nice tangy flavor.
  • 2 tablespoons 2 tablespoons powdered sugar
  • 0.5 teaspoon ½ teaspoon vanilla extract
  • Whipped cream or chopped pecans for garnish (optional) For added garnish.

Method
 

Preparation of the Crust
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
  3. Press this mixture firmly into the bottom of a greased 8x8-inch (20x20 cm) baking pan.
  4. Bake for 8 minutes and then set aside.
Preparation of the Filling
  1. In a large bowl, beat the cream cheese until smooth.
  2. Add the mashed sweet potato and sugar, mixing until creamy.
  3. Beat in the eggs one at a time, followed by the vanilla, cinnamon, nutmeg, and salt.
  4. Pour this filling over the pre-baked crust and smooth the top.
Baking
  1. Bake for 40–45 minutes or until the center is just set (a slight jiggle is okay).
  2. Turn off the oven, crack the door, and let it sit for 15 minutes to help reduce cracking.
Cooling & Chilling
  1. Remove from the oven and let cool completely at room temperature.
  2. Cover and refrigerate for at least 4 hours (overnight gives the best texture).
Adding the Topping
  1. Mix the sour cream, powdered sugar, and vanilla until smooth.
  2. Spread this over the chilled cheesecake before cutting. Optionally garnish with whipped cream or pecans.
Serving
  1. Slice into squares and enjoy!

Notes

Ensure the cream cheese is at room temperature and don't skip chilling the cheesecake for at least 4 hours for better texture. Experiment with different toppings for variety.