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Sweet Potato Cheesecake Squares

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These creamy Sweet Potato Cheesecake Squares combine rich cheesecake with warm fall spices and a cinnamon graham cracker crust. Perfect for potlucks and holiday gatherings, they're easier than traditional cheesecake with no water bath needed.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 hours 15 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 teaspoon cinnamon
  • 6 tablespoons unsalted butter melted
For the Filling
  • 16 oz cream cheese softened
  • 1 cup cooked mashed sweet potato about 1 medium
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt
For the Optional Topping
  • 0.5 cup sour cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla bean paste
  • Whipped cream or chopped pecans for garnish (optional)

Equipment

  • 8×8-inch baking pan
  • Electric mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Spatula

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix until it resembles wet sand.
  3. Press mixture firmly into the bottom of a greased 8×8-inch baking pan. Use a flat-bottomed measuring cup for even compression.
  4. Bake crust for 8 minutes, then remove and let cool.
  5. Beat softened cream cheese until smooth and lump-free.
  6. Add mashed sweet potato and sugar, mixing until uniform.
  7. Beat in eggs one at a time until well combined.
  8. Add vanilla bean paste, cinnamon, nutmeg, and salt. Mix until incorporated.
  9. Pour filling over pre-baked crust and smooth the top.
  10. Bake for 35-40 minutes until center is just set but still slightly jiggly.
  11. If adding optional topping: Whisk together sour cream, powdered sugar, and vanilla bean paste. Spread over hot cheesecake and return to oven for 5 more minutes.
  12. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  13. Cut into squares and garnish with whipped cream or chopped pecans if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. For best results, roast the sweet potato instead of boiling to concentrate flavor. Vanilla extract can substitute for vanilla bean paste. The cheesecake can be stored in the refrigerator for up to 5 days. For the best texture and flavor, let squares sit at room temperature for 15-20 minutes before serving.

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