Prep Time: 20 minutes | Bake Time: 40 minutes | Chill Time: 4 hours | Total Time: 5 hours | Serves: 12 squares
Today we have the perfect fall dessert that combines creamy cheesecake with warm sweet potato flavors! These sweet potato cheesecake squares are like having pumpkin pie and cheesecake in one amazing bite. They’re easier to make than a whole cheesecake and perfect for sharing at holiday gatherings or cozy autumn dinners.
What You Need (Ingredients)
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
For the Sweet Potato Cheesecake:
- 8 oz cream cheese, softened
- 1 cup mashed sweet potatoes (cooked and cooled)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice (optional)
For the Whipped Topping (optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
How to Make Sweet Potato Cheesecake Squares (Step by Step)
Step 1: Get Your Oven and Pan Ready
Heat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure some hangs over the sides. This makes it super easy to lift out your squares later!
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your lined pan. Use the bottom of a measuring cup to make it really flat and even.
Step 3: Bake the Crust First
Put the crust in your hot oven for 8-10 minutes until it’s lightly golden. Take it out and let it cool while you make the filling.
Step 4: Make the Creamy Sweet Potato Filling
In a big bowl, beat the softened cream cheese and sugar with an electric mixer until it’s smooth and fluffy – about 2-3 minutes.
Step 5: Add the Sweet Potato and Spices
Add your mashed sweet potatoes, eggs, vanilla, cinnamon, nutmeg, ginger, and allspice (if using). Beat everything together until it’s completely smooth and there are no lumps.
Step 6: Pour and Smooth
Pour the sweet potato mixture over your baked crust. Use a spatula to spread it evenly and smooth the top.
Step 7: Bake Until Set
Bake for 30-35 minutes. The squares are done when the center looks set and doesn’t jiggle when you gently shake the pan. Don’t overbake or they might crack.
Step 8: Cool Completely
Let the cheesecake cool to room temperature on your counter – this takes about an hour. Then cover and put it in the fridge for at least 4 hours or overnight. This chilling time is super important for the right texture!
Step 9: Make Whipped Cream (If You Want)
When you’re ready to serve, whip the heavy cream, powdered sugar, and vanilla in a bowl until soft peaks form. Don’t overwhip or you’ll make butter!
Step 10: Cut and Serve
Use the parchment paper to lift the whole thing out of the pan. Cut into 12 squares with a sharp knife (wipe it clean between cuts for neat squares). Top with whipped cream if you like!
Pro Tips for Perfect Cheesecake Squares
- Room temperature cream cheese: Take it out 1-2 hours before baking so it mixes smoothly without lumps.
- Perfect sweet potatoes: Bake whole sweet potatoes at 400°F for 45-60 minutes, then scoop out the flesh and mash smooth.
- Don’t rush the cooling: Let them chill fully or they’ll be too soft to cut nicely.
- Clean cuts: Wipe your knife between cuts for perfect square edges.
Easy Ways to Make Them Special
- Gingersnap crust: Use crushed gingersnap cookies instead of graham crackers
- Pecan topping: Sprinkle chopped toasted pecans on top before baking
- Maple flavor: Add 2 tablespoons maple syrup to the filling
- Caramel drizzle: Drizzle with caramel sauce before serving
- Mini versions: Make in a muffin tin for individual servings
Perfect for Fall Celebrations
These squares are amazing for:
- Thanksgiving dessert table
- Halloween parties
- Fall potluck dinners
- Cozy family gatherings
- Holiday office parties
Storage and Make-Ahead Tips
These cheesecake squares keep beautifully:
- Fridge: Store covered for up to 5 days
- Freezer: Wrap individual squares and freeze for up to 3 months
- Make ahead: Perfect to make 1-2 days before your event
- Serving: Let frozen squares thaw for 30 minutes before serving
Why Sweet Potato Works So Well
Sweet potatoes make these squares special because they:
- Add natural sweetness and gorgeous color
- Create an incredibly creamy texture
- Pack in vitamins and nutrients
- Give that cozy fall flavor everyone loves
- Work perfectly with warm spices
Shopping Made Simple
Here’s what to grab at the store:
- Sweet potatoes (about 2 medium ones for 1 cup mashed)
- Full-fat cream cheese (don’t use light – it won’t set right)
- Graham crackers (or buy pre-made crumbs)
- Warm baking spices (cinnamon, nutmeg, ginger)
- Heavy cream if making whipped topping
Prep Sweet Potatoes Ahead
Save time by preparing sweet potatoes in advance:
- Roasted: Bake whole sweet potatoes, cool, and store mashed sweet potato in the fridge for up to 3 days
- Microwave method: Pierce sweet potatoes and microwave 5-7 minutes until soft
- Canned option: Use 1 cup canned sweet potato puree (not pie filling)
Serving Suggestions
These rich squares pair beautifully with:
- Hot coffee or spiced chai tea
- Vanilla ice cream
- Caramel or butterscotch sauce
- Toasted nuts or seeds
- A sprinkle of extra cinnamon
Kid-Friendly Dessert
Kids love these because:
- They taste like sweet potato pie but easier to eat
- The squares are the perfect size for little hands
- Not too spicy or overwhelming
- Fun orange color that looks festive
Try these delicious sweet potato cheesecake squares and bring the cozy flavors of fall to your table!
