Sweet Potato Cheesecake Squares (Printer-Friendly)
Creamy spiced sweet potato squares on a buttery graham crust, perfect for cozy fall gatherings.
# The Ingredients You'll Need:
→ Graham Cracker Crust
01 -
1½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
2 tablespoons brown sugar
→ Cheesecake Filling
04 -
8 oz cream cheese, softened
05 -
1 cup mashed sweet potatoes, cooked and cooled
06 -
¾ cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
11 -
¼ teaspoon ground ginger
→ Optional Toppings
12 -
Whipped cream for serving
13 -
Crushed pecans for garnish
14 -
Caramel drizzle for extra sweetness
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F and grease a 9x9-inch baking dish. Combine graham cracker crumbs, melted butter, and brown sugar in a bowl until evenly mixed. Press firmly into prepared dish to form an even crust layer.
02 -
Bake crust for 10 minutes until set and lightly golden. Remove from oven and let cool while preparing the filling.
03 -
In a large bowl, beat softened cream cheese and mashed sweet potatoes until smooth. Add sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix thoroughly until smooth and well combined.
04 -
Pour filling evenly over cooled crust. Bake for 30-35 minutes until the center is set but slightly jiggly when shaken gently.
05 -
Allow the cheesecake to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight for optimal texture. Cut into squares and garnish with whipped cream, crushed pecans, or caramel drizzle. Serve chilled.
# Extra Tips:
01 -
Use room temperature cream cheese to achieve a smooth filling without lumps.
02 -
For a spicier crust, substitute graham crackers with gingersnap cookies.
03 -
Pumpkin can replace sweet potatoes for a variation in flavor.
04 -
Flavors deepen and improve after chilling overnight.
05 -
Ideal for holiday gatherings and fall celebrations.