Sweet Potato Cheesecake Squares
Sweet Potato Cheesecake Squares combine creamy cheesecake with sweet potato puree for a delightful dessert perfect for fall gatherings.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the filling
- 1 cup sweet potato puree Use firm, smooth sweet potatoes for best results.
- 16 oz cream cheese, softened Use high-quality cream cheese for a rich flavor.
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs Add an extra egg for denser cheesecake.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish.
- In a large bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared baking dish to make a crust.
- In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar and brown sugar, mixing until well combined.
- Add sweet potato puree, eggs, vanilla extract, cinnamon, nutmeg, allspice, and salt. Beat until creamy and no lumps remain.
- Pour the cheesecake filling over the crust, spreading it evenly.
Baking
- Bake in the preheated oven for about 45 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours before cutting into squares.
Serving
- Serve chilled or at room temperature, garnished with whipped cream or a sprinkle of cinnamon if desired.
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Notes
Use high-quality ingredients for the best flavor. If edges begin to brown too quickly, cover loosely with aluminum foil. Store in an airtight container in the fridge for up to a week or freeze individual squares for up to three months.