Sweet Potato Cheesecake Bars, Creamy, Spiced, and Irresistible
Sweet Potato Cheesecake Bars are a delightful treat combining the creamy richness of cheesecake with the warm, comforting flavors of sweet potato and spices like cinnamon and nutmeg. These bars…
Tip: save now, cook later.Sweet Potato Cheesecake Bars are a delightful treat combining the creamy richness of cheesecake with the warm, comforting flavors of sweet potato and spices like cinnamon and nutmeg. These bars have a smooth texture that melts in your mouth, with just the right balance of sweetness and spice to make every bite special.
I love making these bars during the cooler months when the cozy spices really shine. They’re easy to slice and share, which makes them perfect for family gatherings or just to enjoy with a cup of coffee or tea. I usually keep a batch in the fridge because they’re so tempting—I find myself sneaking a taste whenever I walk by!
One of my favorite things about these bars is how versatile they are. You can dress them up with a sprinkle of powdered sugar or a drizzle of caramel sauce, or eat them plain and still be amazed by their flavor and texture. If you’ve got a soft spot for anything with sweet potato or cheesecake, I think you’ll really enjoy these bars as a cozy dessert that feels a little special but is super easy to make.
Key Ingredients & Substitutions
Sweet Potato: Use cooked and mashed sweet potato for a natural sweetness and smooth texture. You can bake, boil, or microwave it. If you’re in a hurry, canned sweet potato puree works well too.
Cream Cheese: This makes the cheesecake layer rich and creamy. Be sure it’s softened to room temperature before mixing to avoid lumps. For a lighter version, you might try part-skim cream cheese.
Spices: Cinnamon, nutmeg, and ginger give warmth and depth. If you don’t have all, cinnamon alone still adds great flavor. Pumpkin pie spice can be an easy one-to-one substitute.
Crust: Graham cracker crumbs are classic and add sweetness. For a different twist, try gingersnap crumbs for a spicy note or crushed pecans for crunch. Melted butter binds the crumbs to form a firm base.
How Can I Make Both Layers Set Perfectly Without Cracking?
Getting a smooth cheesecake base with a soft but set sweet potato top can be tricky. Here’s what helps:
- Don’t overmix: Blend ingredients just until smooth to avoid adding too much air, which can cause cracks.
- Bake at a moderate temperature: 325°F (163°C) is gentle enough for even cooking.
- Watch consistency: The cheesecake layer should be set on the edges but slightly jiggly in the center before adding the sweet potato layer. This keeps it creamy.
- Cool gradually: Let bars cool at room temperature before refrigerating. Sudden temperature changes can cause cracking.
- Use parchment paper: It helps lift the bars easily without breaking.
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size for bars, and the removable parchment makes lifting easy.
- Parchment paper – prevents sticking and helps you lift the bars out cleanly.
- Mixing bowls – you’ll need a few for the crust, cheesecake, and sweet potato layers.
- Electric mixer or hand whisk – makes the cream cheese smooth and the batter lump-free.
- Measuring cups and spoons – for accuracy with spices and sugars.
- Spatula – great for spreading the layers evenly without breaking them.
Flavor Variations & Add-Ins
- Swap the graham cracker crust for crushed gingersnaps for an extra spicy touch that pairs well with sweet potato.
- Add ½ cup chopped pecans or walnuts to the crust for a crunchy texture contrast.
- Mix ¼ cup maple syrup into the sweet potato layer for a richer sweetness and fall-inspired flavor.
- Top with a drizzle of caramel sauce instead of whipped cream for extra indulgence and sweetness.
Sweet Potato Cheesecake Bars, Creamy, Spiced, and Irresistible
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or gingersnap cookie crumbs for more spice)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato, baked or boiled)
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 large egg
For the Topping (optional):
- Whipped cream or whipped topping
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, roughly 60 minutes baking time split into two parts, and at least 4 hours to chill in the refrigerator. Plan for about 5 hours total including resting, but most of that is hands-off chilling time.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, letting some hang over the edges to help lift the bars out later. In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until the crumbs are all moistened. Press this firmly and evenly into the bottom of the pan. Bake for 8-10 minutes until it sets and turns slightly golden. Let it cool a bit.
2. Making the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing each just until combined. Stir in the vanilla extract. Pour this cheesecake batter over the cooled crust and spread evenly. Bake for 20 minutes or until the edges are set and the center still jiggles slightly.
3. Adding and Baking the Sweet Potato Layer:
While the cheesecake layer bakes, whisk together the mashed sweet potato, brown sugar, heavy cream, cinnamon, nutmeg, ginger, vanilla, and egg in a bowl until smooth. Remove the cheesecake layer from the oven and gently pour the sweet potato mixture over it, smoothing the top. Return to the oven and bake for another 25-30 minutes until the top layer is firm and no longer jiggles. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
4. Serving Your Bars:
Use the parchment paper edges to lift the bars out of the pan. Cut into squares. If you like, top each bar with a swirl of whipped cream and a sprinkle of cinnamon or pumpkin pie spice right before serving. Enjoy the creamy, spiced flavors!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes! Canned sweet potato puree works perfectly as a time-saver. Just be sure to use plain sweet potato without added sugars or spices, and adjust sweetness to taste if needed.
How Should I Store Leftover Sweet Potato Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, enjoy chilled or bring to room temperature before serving.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight, allowing the layers to set fully and the flavors to meld beautifully.
What Are Good Substitutions for the Crust?
If you don’t have graham crackers, try crushed gingersnaps for added spice or digestive biscuits. You can also mix in chopped nuts for extra crunch and flavor.
