Description
Sweet Potato Cheesecake Squares combine creamy cheesecake with sweet potato pie flavors on a graham cracker crust, finished with a cinnamon crumble. This fall dessert is perfect for Thanksgiving, potlucks, or cozy nights in. Easy to make and freezer-friendly, these squares are the ultimate holiday treat.
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)
Instructions
1. Preheat your oven to 325°F (163°C). Line an 8×8 or 9×9 baking pan with parchment paper, allowing overhang for easy removal.
2. In a food processor, blend graham crackers into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, then let cool.
3. Beat softened cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract. Mix until creamy and lump-free. Pour over the cooled crust.
4. In a separate bowl, combine mashed sweet potato, brown sugar, cinnamon, nutmeg, and a splash of vanilla. Drop spoonfuls over the cheesecake layer and swirl gently with a knife.
5. In another bowl, mix flour, brown sugar, and cold butter until crumbly. Sprinkle evenly over the top of the cheesecake.
6. Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 3 hours before slicing into squares.
Notes
Let the cheesecake chill for several hours or overnight to fully set and enhance flavor.
Use canned sweet potato puree to save time—just make sure it’s unsweetened.
For extra crunch, add chopped pecans to the crumble topping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg