These sweet potato cheesecake bars are a fun twist on a classic dessert! They have a creamy filling with that lovely hint of sweet potato flavor, sitting on a tasty crust.
It’s like having a slice of fall on your plate! 🎃 I love to top mine with a little whipped cream and a sprinkle of cinnamon for the perfect finish. Easy and delicious!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a sweet, crunchy base. If you’re gluten-free, try using almond flour or gluten-free cookie crumbs as an alternative.
Sweet Potatoes: Fresh is best! However, canned sweet potato puree can save time. Just make sure it’s plain, without added sugar or spices.
Cream Cheese: Full-fat cream cheese yields the best flavor and texture. You could use Neufchâtel cheese for a lower-fat option, but it may be a bit less creamy.
Spices: The combination of cinnamon, nutmeg, and ginger gives warmth, but feel free to add a pinch of allspice or cloves if you like. Experiment with your spice level based on your taste!
How Do I Get the Cheesecake to Set Perfectly?
Setting the cheesecake layers just right can be tricky. Here are some tips for success:
- Mix ingredients gently to avoid incorporating too much air, which can cause cracks.
- Keep an eye on the baking time; underbaking a bit can lead to a creamy texture, while overbaking makes it dry.
- Let the bars cool gradually. Sudden temperature shifts can cause cracks; it’s best to cool them at room temperature before refrigerating.
How to Make Sweet Potato Cheesecake Bars
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Sweet Potato Cheesecake Layer:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For The Plain Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For Topping (optional):
- Whipped cream
- Ground cinnamon or pumpkin pie spice for sprinkling
How Much Time Will You Need?
Making these Sweet Potato Cheesecake Bars takes about 20 minutes of prep time and around 45-50 minutes of baking time. Once they’re baked, allow them to cool for about 4 hours or overnight in the fridge. This means you can enjoy these delicious bars with minimal effort!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). Grab an 8×8 inch baking pan and line it with parchment paper or lightly grease it with cooking spray. This makes it easier to lift out the bars later!
2. Making the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should hold together when pressed. Firmly press this mixture into the bottom of your prepared pan. Bake for about 8-10 minutes until it’s lightly golden. Once done, remove it from the oven and let it cool slightly.
3. Prepare the Sweet Potato Cheesecake Layer:
In a large mixing bowl, beat together the softened cream cheese and 3/4 cup sugar until it’s smooth and creamy. Now, add in the mashed sweet potato, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well to combine. Add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.
4. Bake the Sweet Potato Layer:
Spread this sweet potato cheesecake mixture evenly over the baked crust in the pan. Return it to the oven and bake for about 20 minutes or until set. When it’s done, take it out and let it cool for a few minutes.
5. Make the Plain Cheesecake Layer:
In a clean bowl, beat the 8 oz of cream cheese along with 1/2 cup sugar until it’s nice and smooth. Add the vanilla extract and egg, mixing until everything is well blended.
6. Layer and Bake Again:
Carefully spread this plain cheesecake layer over the sweet potato layer in the baking pan. Pop it back in the oven and bake for another 18-20 minutes, or until the top layer is set but still slightly jiggly in the center.
7. Cooling Down:
Once baked, remove the pan from the oven and allow it to cool at room temperature completely. After it’s cooled down, refrigerate the bars for at least 4 hours or overnight, which helps them set perfectly.
8. Slice and Serve:
When you’re ready to serve, remove the bars from the fridge and lift them out of the pan using the parchment paper. Cut into bars and serve with a dollop of whipped cream on top, sprinkled with a bit of cinnamon or pumpkin pie spice if you’d like. Enjoy your delightful Sweet Potato Cheesecake Bars!
These bars are perfect for gatherings or simply treating yourself with a sweet, creamy dessert. Happy baking!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Cooking and mashing fresh sweet potatoes will give your bars a great flavor. Just peel, boil, and mash them until smooth before measuring for the recipe.
Is It Possible to Make These Bars Ahead of Time?
Yes, these bars are perfect for making ahead! You can prepare and bake them a day in advance. Just make sure to store them in the refrigerator once they have cooled completely.
How Should I Store Leftovers?
Store any leftover bars in an airtight container in the fridge for up to 5 days. You can also freeze them! Wrap individual bars tightly in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to 3 months.
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can use Neufchâtel cheese instead of cream cheese. It has a similar taste but with less fat. Just be aware that the texture might be slightly less rich.