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