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This rich and creamy sweet potato cheesecake square recipe blends the warm spices of fall with a buttery graham cracker crust to create the perfect dessert for cozy gatherings. It offers a wonderful balance between smooth cheesecake and the natural sweetness of sweet potatoes, making it ideal for both holiday celebrations and casual treats throughout the season.
I first made this for a family Thanksgiving and it quickly became the star dessert. Now whenever sweet potatoes come into season, everyone asks for these cheesecake squares.
Ingredients
- Graham cracker crumbs: foundational for a crisp, buttery crust look for fresh, neatly crushed crumbs
- Unsalted butter: melted to bind the crust ingredients smoothly and control the salt level in the dessert
- Brown sugar: adds a hint of molasses flavor elevating the crust’s sweetness naturally
- Cream cheese: softened to room temperature for a silken cheesecake base and no lumps
- Mashed sweet potatoes: cooked and cooled for smooth texture and natural sweetness try to use firm, orange-fleshed sweet potatoes
- Granulated sugar: to balance the earthiness of the sweet potatoes without overwhelming
- Large eggs: bind the filling together and add richness without heaviness
- Vanilla extract: enhances the overall flavor with warm floral notes
- Ground cinnamon: adds seasonal warmth and a subtle spicy kick
- Ground nutmeg and ground ginger: both deepen the spice profile providing cozy undertones
- Optional whipped cream topping: adds light creaminess against the dense cheesecake
- Crushed pecans: introduce a pleasant crunch contrasting with the smooth filling
- Caramel drizzle: for an extra layer of indulgent sweetness perfect for fall desserts
Step-by-Step Instructions
- Preheat and prepare the crust:
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 9-inch baking dish thoroughly. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar, mixing until the crumbs are evenly coated and the mixture clumps slightly when pressed. Firmly press this mixture into the bottom of your dish to form an even crust layer ensuring it reaches the edges without gaps.
- Bake the crust:
- Place the baking dish with your crust mixture into the oven and bake for 10 minutes, watching for a light golden color. This step helps the crust firm up and develop flavor. Remove the dish from the oven and allow the crust to cool completely while you prepare the filling.
- Mix the cheesecake filling:
- In a large bowl, beat the softened cream cheese and mashed sweet potatoes together using an electric mixer or whisk until completely smooth with no lumps. Add the granulated sugar, eggs one at a time, vanilla extract, cinnamon, nutmeg, and ginger. Continue mixing until all ingredients are fully combined, resulting in a silky smooth batter.
- Bake the cheesecake:
- Pour your creamy filling evenly over the cooled crust, using a spatula to spread it gently to the edges. Place the baking dish back in the oven and bake for 30 to 35 minutes. The center should be mostly set but have a slight gentle jiggle when you shake the dish carefully to indicate it is perfectly baked.
- Chill and serve:
- Allow the cheesecake to cool at room temperature completely before covering and refrigerating for at least three hours, preferably overnight, so the cheesecake can set firmly and flavors meld beautifully. When ready to serve, cut into nine squares and garnish with whipped cream, crushed pecans, or a drizzle of caramel as desired. Enjoy this dessert chilled for the best texture and flavor.
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One of my favorite touches is the blend of cinnamon, nutmeg, and ginger which creates a warm spice aroma that fills the kitchen while baking. This recipe always reminds me of cozy family moments gathered around the table on chilly autumn evenings.
Storage Tips
Store leftover cheesecake squares in an airtight container in the refrigerator for up to four days to maintain freshness and texture. You can also freeze the squares by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to three months. Thaw in the refrigerator before serving for best results.
Ingredient Substitutions
- Maple syrup or honey can replace granulated sugar if you prefer a natural sweetener but reduce the quantity slightly since they are sweeter
- Pumpkin puree is an excellent alternative to sweet potatoes for a slightly different flavor but maintain the same quantity
- A gingersnap cookie crust adds extra spice and crunch instead of the traditional graham cracker base
- Use dairy-free cream cheese and butter substitutes if you want to make this dessert vegan or dairy-free
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Serving Suggestions
- Pair the cheesecake squares with a dollop of lightly whipped cream and fresh autumn berries for a bright contrast
- Serve alongside a hot cup of spiced apple cider or chai tea for an indulgent seasonal treat
- A sprinkle of toasted pecans on top adds a lovely texture boost and visual appeal for guests
- Consider drizzling warm caramel sauce right before serving to amp up the sweetness and create a beautiful presentation
Frequently Asked Questions
- → What type of crust works best for these squares?
A classic graham cracker crust provides a buttery, crisp base that complements the creamy filling, but a gingersnap crust can add an extra touch of spice for variety.
- → How do spices affect the flavor?
The cinnamon, nutmeg, and ginger add warmth and depth, balancing the sweetness of the sweet potatoes and cream cheese for a rich, comforting taste.
- → Is it necessary to chill the squares after baking?
Yes, chilling helps the filling set fully, enhancing the creamy texture and blending the flavors for a perfectly smooth bite.
- → Can the sweet potatoes be substituted?
Yes, pumpkin can be used as an alternative to sweet potatoes, offering a similar texture and a slightly different autumnal flavor.
- → What toppings pair well with these squares?
Whipped cream, crushed pecans, and caramel drizzle each add complementary textures and sweetness, elevating the overall richness.