Sweet Potato Cheesecake Squares Recipe

Introduction

Sweet Potato Cheesecake Squares offer a delightful twist on traditional cheesecake by incorporating the warm flavors of sweet potato and spices. This creamy, marbled dessert is perfect for cozy gatherings and holiday celebrations.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/3 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cooked and mashed sweet potato
• 2 tbsp brown sugar (for sweet potato mixture)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup all-purpose flour (for crumble)
• 2 tbsp brown sugar (for crumble)
• 1/4 tsp cinnamon (for crumble)
• 2 tbsp melted butter (for crumble)

Instructions

1. Step 1: Preheat oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
2. Step 2: Mix graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter until combined. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool completely.
3. Step 3: In a bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until fully incorporated.
4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until the mixture is smooth.
5. Step 5: In a separate bowl, combine mashed sweet potato with 2 tablespoons brown sugar, cinnamon, nutmeg, and half a cup of the cheesecake filling. Mix well.
6. Step 6: Pour the remaining cheesecake mixture over the cooled crust. Spoon the sweet potato mixture on top in dollops, then use a knife to gently swirl for a marbled effect.
7. Step 7: For the crumble topping, mix all-purpose flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons melted butter until crumbly. Sprinkle evenly over the cheesecake layer.
8. Step 8: Bake for 40–45 minutes until the edges are set but the center still jiggles slightly when moved.
9. Step 9: Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
10. Step 10: Slice into squares and serve chilled or at room temperature.

Tips & Variations

• For extra flavor, toast the graham cracker crumbs before mixing with sugar and butter.
• Use canned sweet potato puree if fresh cooked sweet potatoes are unavailable, just be sure to drain excess moisture.
• Add a pinch of ground ginger or cloves to the sweet potato mixture for a spicier twist.
• Swap the crumble topping for chopped pecans or walnuts for added crunch.

Storage

Store the cheesecake squares in an airtight container in the refrigerator for up to 4 days. They can be enjoyed chilled or brought to room temperature before serving. To reheat, let sit at room temperature for 15-20 minutes for best texture; avoid microwaving to preserve the crumble topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of sweet potato?

Yes, butternut squash or pumpkin puree can be used as substitutes with similar results and flavor profiles.

How do I prevent the cheesecake from cracking?

Be careful not to overbake; the center should still jiggle slightly when done. Also, avoid rapid temperature changes by cooling the cheesecake gradually and refrigerating it fully before slicing.

Sweet Potato Cheesecake Squares Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

These Sweet Potato Cheesecake Squares combine creamy cheesecake with a rich sweet potato swirl, all atop a buttery graham cracker crust and topped with a cinnamon-spiced crumble. Perfect for autumn or any time you crave a cozy, comforting dessert with a twist.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/3 cup melted butter

Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Sweet Potato Mixture

• 3/4 cup cooked and mashed sweet potato
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 cup cheesecake filling (reserved from above)

Crumble Topping

• 1/4 cup all-purpose flour
• 2 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp melted butter

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Make the Crust: In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then let it cool completely before adding the filling.
3. Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the granulated sugar, mixing until fully incorporated and smooth.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is uniform and silky.
5. Mix Sweet Potato Swirl: In a separate bowl, blend together the cooked mashed sweet potato, 2 tablespoons brown sugar, cinnamon, nutmeg, and half a cup of the cheesecake filling reserved from previous steps to create the sweet potato swirl mixture.
6. Assemble Layers: Pour the cheesecake filling over the cooled crust and smooth it evenly. Spoon the sweet potato mixture over the cheesecake layer and use a knife to swirl it gently into a marbled pattern.
7. Prepare Crumble Topping: Combine the flour, brown sugar, cinnamon, and melted butter in a bowl. Mix until crumbly and sprinkle this topping evenly over the entire surface of the cheesecake and sweet potato layers.
8. Bake the Cheesecake: Place the pan in the oven and bake for 40 to 45 minutes. The edges should be set while the center remains slightly jiggly to achieve a perfect cheesecake texture.
9. Cool and Chill: Allow the cheesecake to cool at room temperature for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight to fully set and develop flavor.
10. Serve: Once chilled, slice the cheesecake into squares. Serve these sweet potato cheesecake squares chilled or at room temperature for a delicious treat.

Notes

• You can prepare this dessert a day ahead to allow the flavors to meld and the cheesecake to properly set.
• Make sure the cream cheese is fully softened to avoid lumps in your cheesecake filling.
• For a gluten-free version, substitute the graham cracker crumbs and flour in the crumble with gluten-free alternatives.
• Use fresh or canned sweet potatoes that are well mashed to ensure smooth swirling in the cheesecake.
• If you prefer a spicier flavor, increase the cinnamon or add a pinch of ground cloves or ginger.

Keywords: Sweet Potato Cheesecake, Cheesecake Squares, Autumn Dessert, Sweet Potato Dessert, Cream Cheese Dessert