Here’s a delicious recipe for Sweet Potato Cheesecake Squares—a cozy, spiced dessert that’s perfect for fall (or anytime you want something comforting and a little different than traditional cheesecake):
🍠 Sweet Potato Cheesecake Squares
📋 Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ tsp cinnamon
- ½ cup unsalted butter, melted
For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- ¾ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Optional topping:
- Whipped cream
- Chopped pecans
- Caramel drizzle
🧑🍳 Instructions:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it well.
- Make the crust:
- In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8–10 minutes, then remove from oven and let cool slightly.
- Make the filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the mashed sweet potato and sugar; beat until combined.
- Mix in eggs, one at a time.
- Stir in vanilla, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
- Assemble and bake:
- Pour the filling over the pre-baked crust and smooth the top.
- Bake for 35–40 minutes, or until the center is just set and no longer jiggly.
- Let cool to room temperature, then refrigerate for at least 3 hours (preferably overnight).
- Slice and serve:
- Cut into squares.
- Top with whipped cream, chopped pecans, or a drizzle of caramel, if desired.