Description
A creamy, spiced twist on classic cheesecake bars, these sweet potato cheesecake squares are light, luscious, and perfect for summer gatherings. With hints of cinnamon and nutmeg, they offer a Southern-inspired flavor in every bite.
Ingredients
For the crust:
– 1 cup graham cracker crumbs
– 2 tbsp granulated sugar
– 1/4 cup melted butter
**For the filling:**
– 8 oz cream cheese, softened
– 1 cup mashed sweet potatoes (cooked and cooled)
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp ground allspice (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix graham cracker crumbs, sugar, and butter. Press into pan. Bake for 8 minutes.
3. In a bowl, beat cream cheese until smooth. Add mashed sweet potatoes and sugar; mix well.
4. Add eggs one at a time, then vanilla and spices. Mix until creamy.
5. Pour filling over crust. Smooth top with a spatula.
6. Bake for 30–35 minutes until center is just set. Cool completely.
7. Refrigerate for at least 3 hours before slicing into squares.
8. Serve chilled with whipped cream or pecans if desired.
Notes
These squares are best made ahead and chilled overnight. Swap graham crackers for gingersnaps for a spicier crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg