These Sweet Potato Cheesecake Bars are creamy and have a lovely hint of sweetness from the potatoes. With a tasty crust, they’re perfect as a dessert or a fun snack!
Honestly, who knew sweet potatoes could be so deliciously versatile? I love making these bars and then trying to share them—just to find everyone is fighting over the last piece! 😄
They are super easy to whip up, and the best part is, they often vanish at parties. I always keep some in the fridge for a quick treat when that sweet tooth hits. You’ll love them!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you don’t have them, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: This gives the cheesecake its rich texture. If you’re looking for a lighter option, you can use reduced-fat cream cheese or mascarpone for a creamier hit. Vegan cream cheese also works for a dairy-free version!
Sweet Potatoes: The star of the show! Cook and mash fresh sweet potatoes for the best flavor. Canned sweet potato puree can work, but make sure it’s plain with no added sugars.
How Do You Get the Perfect Cheesecake Texture?
One key to achieving that creamy cheesecake texture lies in the mixing process. It’s essential not to overbeat your batter, as too much air can cause cracks during baking. Keep air bubbles to a minimum by mixing at a low speed:
- Start with softened cream cheese to avoid lumps. It should be smooth before adding sugar.
- When adding eggs, mix in on low speed just until incorporated.
- Fold in the sweet potato gently until well mixed, ensuring not to whip too much air into the batter.
Remember, it should still have a slightly jiggle in the center when done. It’ll set perfectly as it cools!
Sweet Potato Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 35-40 minutes of baking, plus an additional 3 hours in the fridge to chill. So, set aside about 4 hours in total to make sure your bars are perfectly set and delicious!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, making sure to leave some overhang. This will help you lift the bars out later!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and mix until everything is evenly moistened. This will give your crust that deliciously crumbly texture!
3. Press the Crust:
Firmly press your crumb mixture into the bottom of the prepared baking pan, ensuring it’s an even layer. This step is super important for a good base!
4. Bake the Crust:
Pop the crust into the oven and bake for about 8 minutes. Once it’s lightly golden, take it out and let it cool a bit while you prepare the filling. It’s going to be so good!
5. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Slowly add the sugar and vanilla extract while mixing until combined. Next, add the eggs one at a time, mixing on low speed after each addition. This keeps your filling nice and creamy!
6. Add Sweet Potato:
Now, gently fold in the mashed sweet potato into the cream cheese mixture until combined. This gives your cheesecake layer a lovely flavor and color!
7. Assemble and Bake:
Pour the cheesecake batter over the pre-baked crust, spreading it evenly to cover the entire base. Bake for 35-40 minutes or until the center is set but still has a slight jiggle—this will firm up as it cools!
8. Cool and Chill:
After removing from the oven, let your delicious cheesecake cool to room temperature. Once it’s cool, pop it in the fridge for at least 3 hours, or overnight if you can wait!
9. Serve:
When you’re ready to serve, lift the bars out of the pan using the parchment paper edges. Cut them into squares and enjoy! For an extra touch, you can dust them with powdered sugar or drizzle with caramel sauce.
Enjoy your creamy, delicious Sweet Potato Cheesecake Bars!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are preferred for their flavor. Just bake or boil them until tender, then mash for your recipe.
How Should I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They’re delicious cold or can be gently reheated for a moment in the microwave!
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free graham crackers or a gluten-free cookie alternative for the crust. The rest of the ingredients are generally gluten-free as well!
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free option, try using vegan cream cheese. Alternatively, ricotta cheese can be used for a different texture, but it will alter the flavor a bit!