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Sweet Potato Cheesecake Squares

These Sweet Potato Cheesecake Squares combine a crunchy graham cracker crust with a luscious, spiced sweet potato and cream cheese filling. Ideal for fall gatherings, they offer a comforting twist on traditional cheesecake with an easy, make-ahead preparation.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs or digestive biscuit crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter melted
For the Filling
  • 16 oz cream cheese softened
  • 1 cup cooked mashed sweet potato from about 1 medium sweet potato
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
Optional Topping
  • ½ cup sour cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Whipped cream or chopped pecans for garnish (optional)

Equipment

  • 8×8-inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. For the crust, combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon cinnamon, and 6 tablespoons melted unsalted butter in a bowl. Mix until the crumbs are evenly moistened and have a wet, sand-like texture.
  3. Press the crust mixture firmly into the bottom of a greased 8×8-inch baking pan using the back of a measuring cup for an even layer. Bake for 8 minutes until just set and fragrant, then remove from the oven and let cool slightly.
  4. Meanwhile, prepare the filling. In a large bowl, beat the softened 16 oz cream cheese until completely smooth. Add 1 cup of cooked mashed sweet potato and ¾ cup granulated sugar, and mix until the batter is creamy and uniform.
  5. Beat in 2 large eggs one at a time to prevent curdling, then stir in 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
  6. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  7. Bake the assembled cheesecake for 40–45 minutes until the center is just set but still shows a slight jiggle when gently shaken.
  8. If using the optional topping, mix ½ cup sour cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until smooth, then gently spread it over the cheesecake after it has cooled slightly.
  9. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) so the flavors meld and the texture sets.
  10. When ready to serve, cut into squares and garnish with whipped cream or a sprinkle of chopped pecans, if desired.

Notes

For best results, use full-fat cream cheese and a deep orange sweet potato for optimal flavor and color. This recipe can be made ahead; once baked, allow the cheesecake to chill for at least 4 hours to ensure a firm texture. Feel free to experiment with variations such as using gingersnap crumbs for the crust or adding bourbon, maple syrup, or orange zest to the filling. Leftovers should be stored in an airtight container in the refrigerator.