Name: Sweet Potato Cheesecake Squares
Prep time: 25 min
Cook time: 45 min
Total time: 4 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup mashed cooked sweet potato; ⅓ cup brown sugar; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ⅓ cup all-purpose flour; 3 tablespoons brown sugar (for crumble); 3 tablespoons cold unsalted butter (for crumble)

Creamy, spiced, and perfectly sweet, these Sweet Potato Cheesecake Squares combine two holiday favorites into one irresistible dessert. Imagine the smooth tang of classic cheesecake meeting the cozy flavors of sweet potato pie, all nestled on a buttery graham cracker crust and topped with a cinnamon crumble. It’s the kind of treat that makes you pause after the first bite, smile, and reach for another.

These squares are perfect for everything from Thanksgiving gatherings to casual weekend indulgence. The warm notes of nutmeg and cinnamon pair beautifully with the earthiness of sweet potato, creating a layered dessert that feels both nostalgic and elevated. Whether you’re a cheesecake lover or a sweet potato fanatic, this one’s going to win your heart.

Why You’ll Love This Sweet Potato Cheesecake Squares

Two desserts in one: It’s the best of both worlds—cheesecake and sweet potato pie!
Perfect texture: Creamy cheesecake filling with a velvety sweet potato swirl and a buttery crumb base.
Warm, cozy spices: Hints of cinnamon, nutmeg, and brown sugar make this dessert fall in every bite.
Freezer-friendly: Great for making ahead of time and enjoying later.
Crowd-pleaser: These squares are a conversation-starter at any holiday table.

Preparation Phase & Tools to Use

Before diving into this delightful recipe, make sure you have the following tools ready:

Food Processor or Blender: Ideal for making a smooth sweet potato puree and blending the crust.
Mixing Bowls: You’ll need at least two—one for the cheesecake batter and one for the sweet potato filling.
Electric Mixer or Stand Mixer: Crucial for achieving that velvety smooth cheesecake texture without lumps.
8×8 or 9×9 Baking Pan: The right pan ensures even thickness and perfect square slices.
Parchment Paper: Makes removing the cheesecake from the pan super easy and mess-free.
Offset Spatula or Spoon: Helps spread and swirl the layers evenly.

Each tool plays an important role in making sure your layers are clean, the texture is creamy, and your presentation is bakery-worthy.

Ingredients for the Sweet Potato Cheesecake Squares

Graham Crackers: These form the base of the crust, offering a crunchy contrast to the creamy filling.
Unsalted Butter: Binds the crust together and adds rich, toasty flavor.
Cream Cheese: The star of the cheesecake layer—smooth, tangy, and creamy.
Granulated Sugar: Sweetens the cheesecake filling and enhances the flavor of the sweet potato.
Vanilla Extract: A hint of vanilla adds depth to both the cheesecake and sweet potato layers.
Eggs: Help bind the filling, giving it that rich, custard-like texture.
Cooked & Mashed Sweet Potato: Adds earthy sweetness and a creamy swirl.
Brown Sugar: Deepens the sweetness with molasses notes, perfect for the sweet potato topping.
Cinnamon & Nutmeg: Warm, cozy spices that elevate the flavor of the sweet potato.
Flour: Used in the crumble topping for a light, slightly crispy finish.
Butter (again): For the crumble, giving it that irresistible buttery crunch.

How To Make the Sweet Potato Cheesecake Squares

Step 1: Prep the Pan & Oven

Line your baking pan with parchment paper, leaving some overhang on the sides. Preheat your oven to 325°F (163°C).

Step 2: Make the Crust

In a food processor, pulse graham crackers until fine. Add melted butter and pulse until the mixture resembles wet sand. Press it firmly into the bottom of the pan to form an even layer. Bake for 8-10 minutes, then cool slightly.

Step 3: Mix the Cheesecake Filling

Beat the cream cheese until smooth, then mix in granulated sugar, eggs, and vanilla extract until creamy and lump-free. Pour this over the cooled crust and spread evenly.

Step 4: Prepare the Sweet Potato Layer

In another bowl, mix mashed sweet potato with brown sugar, cinnamon, nutmeg, and a splash of vanilla. Drop spoonfuls over the cheesecake layer and swirl gently with a knife or skewer.

Step 5: Add the Crumble Topping

Combine flour, brown sugar, and butter until crumbly. Sprinkle this evenly over the top.

Step 6: Bake to Perfection

Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Let cool at room temperature, then chill in the refrigerator for at least 3 hours before slicing into squares.

Serving and Storing Sweet Potato Cheesecake Squares

These cheesecake squares are rich and flavorful, which means a little goes a long way—but trust me, no one stops at just one! Serve them chilled or slightly cool, cut into clean squares for easy handling. They’re perfect as a festive dessert on a Thanksgiving table or a cozy weekend treat with a warm cup of tea.

For best results, chill them for several hours before serving. The flavors deepen as they rest, making each bite even more delicious.

To store: Place leftovers in an airtight container in the fridge for up to 5 days. If you’d like to freeze them, wrap each square individually in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge for best texture.

Frequently Asked Questions

How can I make the cheesecake extra smooth?

Make sure your cream cheese is fully softened before mixing, and beat until no lumps remain. Using a hand or stand mixer makes this much easier.

Can I use canned sweet potato puree?

Yes! Just make sure it’s 100% sweet potato and not sweetened pie filling. Canned puree works great for convenience.

Do I need a water bath for baking?

Nope! This recipe is simplified. Baking at a lower temperature prevents cracking without the need for a water bath.

Can I make these ahead of time?

Absolutely. These squares taste even better the next day, so feel free to make them a day or two in advance.

Can I double the recipe?

Yes, just use a 9×13 pan instead of an 8×8 or 9×9, and add 5-10 minutes to the bake time.

What if I don’t have graham crackers?

You can substitute with crushed digestive biscuits, vanilla wafers, or even gingersnaps for a spicy twist.

Want More Cheesecake Dessert Ideas?

If you loved these Sweet Potato Cheesecake Squares, here are a few more creamy, indulgent options you won’t want to miss:

Cinnamon Roll Cheesecake for a cozy breakfast-meets-dessert delight.
Rose Pistachio Cheesecake Ice Cream with an exotic twist.
Strawberry Cheesecake Dump Cake that’s as easy as it is delicious.
Homemade Lemon Cheesecake Ice Cream for a refreshing citrusy treat.
Reese’s Peanut Butter Banana Bread if you’re craving peanut butter and chocolate goodness.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out! Did you swirl the sweet potato perfectly or go wild with the crumble? Tried a new spice combo?

I love hearing how you make these recipes your own. Feel free to drop questions too—let’s make baking even more fun together!