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Sweet Potato Cheesecake Squares Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/sweet-potato-cheesecake-squares-recipe/