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Sweet Potato Cheesecake Squares

These Sweet Potato Cheesecake Squares masterfully blend the velvety texture of cheesecake with the warm, autumnal flavors of sweet potato and spices. With a cinnamon-spiced graham cracker crust and an optional tangy sour cream topping, this dessert is both impressive and surprisingly easy to make—perfect for holiday gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1½ cups graham cracker crumbs or digestive biscuits If desired, pulse digestive biscuits in a food processor until fine
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter melted
For the filling:
  • 16 oz cream cheese softened
  • 1 cup cooked mashed sweet potato about 1 medium sweet potato; roasted for extra flavor is recommended
  • ¾ cup granulated sugar
  • 2 large eggs Beat in one at a time
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
For the optional topping:
  • ½ cup sour cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla bean paste
  • Whipped cream or chopped pecans for garnish (optional)

Equipment

  • 8×8-inch baking pan
  • Mixing bowls
  • Mixer
  • Spatula

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. For the crust: In a bowl, combine 1½ cups graham cracker crumbs (or digestive biscuits), ¼ cup granulated sugar, and ½ teaspoon cinnamon. Pour in 6 tablespoons melted unsalted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 8×8-inch baking pan.
  3. Bake the crust for 8 minutes, then remove it from the oven and let it cool while you prepare the filling.
  4. For the filling: Using a mixer, beat 16 oz of softened cream cheese until smooth and lump-free. Add 1 cup cooked mashed sweet potato and ¾ cup granulated sugar, mixing until the mixture is uniform.
  5. Add 2 large eggs one at a time to the mixture. Then stir in 1 teaspoon vanilla bean paste, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
  6. Pour the filling over the pre-baked crust and smooth the top with a spatula. Bake until the center is just set but still has a slight jiggle, about 35–40 minutes.
  7. If using the optional topping: Whisk together ½ cup sour cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla bean paste. Spread this topping over the hot cheesecake and return it to the oven for another 5 minutes.
  8. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) before cutting into squares. Garnish with whipped cream or chopped pecans if desired.

Notes

For the best texture, use room temperature cream cheese and consider roasting the sweet potato to intensify its natural sweetness. The optional sour cream topping provides a tangy contrast that elevates the dessert, and if you’re feeling creative, try substituting pumpkin puree for a seasonal twist. Experimenting with different cookie bases such as gingersnaps or chocolate cookies for the crust can add unique flavor dimensions. Leftover squares can be stored in the refrigerator for up to 3 days.