why make this recipe
Sweet Potato Cheesecake Squares are a delightful twist on the traditional cheesecake. They combine the creamy goodness of cheesecake with the natural sweetness of sweet potatoes. This dish is perfect for any occasion, from family gatherings to holiday celebrations. They are easy to make, and their vibrant orange color makes them visually appealing. Plus, they are a great way to enjoy nutritious sweet potatoes in a dessert.
how to make Sweet Potato Cheesecake Squares
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups mashed sweet potatoes (cooked & cooled)
- ½ cup brown sugar
- 1 large egg
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter together. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes. Let it cool.
- In another bowl, beat the cream cheese until smooth. Add granulated sugar, vanilla extract, and eggs. Beat until creamy. Spread this mixture over the cooled crust.
- In a separate bowl, combine the mashed sweet potatoes with brown sugar, another egg, ground cinnamon, ground nutmeg, and vanilla extract. Gently spread this mixture over the cheesecake layer.
- Bake for 40–45 minutes, or until the center is set. Let it cool completely.
- Chill in the fridge for at least 4 hours or overnight. When ready to serve, slice into squares and enjoy!
how to serve Sweet Potato Cheesecake Squares
Serve these Sweet Potato Cheesecake Squares chilled. They are delicious on their own but can be enhanced with a dollop of whipped cream or a sprinkle of cinnamon on top. You can also pair them with a scoop of vanilla ice cream for an extra treat.
how to store Sweet Potato Cheesecake Squares
Store any leftover cheesecake squares in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze the squares. Just wrap them tightly in plastic wrap and foil before placing them in the freezer. They can last for up to three months.
tips to make Sweet Potato Cheesecake Squares
- Make sure your cream cheese is at room temperature for a smooth batter.
- Use freshly mashed sweet potatoes for the best flavor. Canned sweet potatoes can work, too, but be sure to drain excess moisture.
- Let the cheesecake cool completely before chilling it in the fridge for the best texture.
variation
You can add a swirl of caramel sauce on top of the sweet potato layer for an extra sweet touch. Alternatively, try adding some chopped nuts or chocolate chips to the cheesecake layer for added texture and flavor.
FAQs
Can I use pumpkin instead of sweet potatoes?
Yes, you can substitute pumpkin puree for sweet potatoes if you prefer.
Can I make these cheesecake squares ahead of time?
Absolutely! These squares can be made a day in advance and stored in the fridge until you are ready to serve them.
Can I freeze Sweet Potato Cheesecake Squares?
Yes, these squares can be frozen. Make sure to wrap them well to prevent freezer burn. When ready to eat, thaw them in the refrigerator overnight.
