Why Make This Recipe
Sweet Potato Cheesecake Squares are a delightful twist on the traditional cheesecake. Combining the creamy texture of cheesecake with the natural sweetness of sweet potatoes makes this dessert both unique and satisfying. Perfect for fall gatherings or holiday celebrations, these squares are sure to impress friends and family.
How to Make Sweet Potato Cheesecake Squares
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup sweet potato puree (Can use canned or homemade.)
- 2 large eggs (Use room temperature.)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (For a gluten-free option, use gluten-free flour.)
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon (Optional.)
Directions
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Preparation: Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly or lining it with parchment paper.
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Base: In a bowl, mix the graham cracker crumbs with melted butter and 1/4 cup of sugar. Press this mixture into the bottom of the prepared baking dish to form an even layer.
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Cheesecake Filling: In a large bowl, beat the softened cream cheese with the remaining sugar until smooth. Add the sweet potato puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined. Gradually add the flour and blend until smooth.
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Assembly: Pour the cheesecake filling over the crust, spreading it out evenly.
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Baking: Bake in the preheated oven for about 30-35 minutes or until the edges are set and the center is slightly jiggly.
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Cooling: Once baked, remove from the oven and let it cool at room temperature. Then, refrigerate for at least 2 hours before cutting into squares.
How to Serve Sweet Potato Cheesecake Squares
Cut the cheesecake into squares and serve them chilled. They can be garnished with whipped cream, a sprinkle of cinnamon, or crushed nuts for an extra touch.
How to Store Sweet Potato Cheesecake Squares
Store any leftover squares in an airtight container in the refrigerator. They will keep well for about 3-5 days.
Tips to Make Sweet Potato Cheesecake Squares
- Make sure your cream cheese is at room temperature for easier mixing.
- For a richer flavor, you can add a splash of maple syrup to the filling.
- Be careful not to overbake the cheesecake; it should maintain a slight softness in the middle.
Variation
You can add chocolate chips to the cheesecake filling for a chocolatey twist or mix in some chopped pecans to the crust for added crunch.
FAQs
1. Can I use canned sweet potato puree?
Yes, canned sweet potato puree works great and saves time!
2. Is this recipe gluten-free?
You can make it gluten-free by using gluten-free graham cracker crumbs and flour.
3. Can I freeze these cheesecake squares?
Yes, you can freeze them! Just wrap each square tightly in plastic wrap and then place them in an airtight container. Thaw in the refrigerator before serving.
Sweet Potato Cheesecake Squares
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar For the crust
Filling
- 1 cup sugar Remaining sugar for filling
- 1 package cream cheese, softened (8 oz) Make sure it's at room temperature
- 1 cup sweet potato puree Can use canned or homemade.
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Optional in the filling
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free option.
- 1/4 cup brown sugar
- 1/4 cup rolled oats
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly or lining it with parchment paper.
Base
- In a bowl, mix the graham cracker crumbs with melted butter and 1/4 cup of sugar. Press this mixture into the bottom of the prepared baking dish to form an even layer.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese with the remaining sugar until smooth.
- Add the sweet potato puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
- Gradually add the flour and blend until smooth.
Assembly
- Pour the cheesecake filling over the crust, spreading it out evenly.
Baking
- Bake in the preheated oven for about 30-35 minutes or until the edges are set and the center is slightly jiggly.
Cooling
- Once baked, remove from the oven and let it cool at room temperature. Then, refrigerate for at least 2 hours before cutting into squares.