These Sweet Potato Cheesecake Bars are a yummy treat that’s perfect for fall! With a creamy filling made from sweet potatoes and a crunchy crust, they’re a delightful twist on classic cheesecake.
They’re super easy to make, and the best part? You can enjoy them as a snack or a dessert! I love how the sweet potato adds a warm flavor and a lovely color. It’s like a hug in dessert form! 😍
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the bars. If you don’t have them, vanilla wafer crumbs or crushed digestive biscuits can be excellent substitutes. They offer a similar sweet flavor and texture!
Sweet Potatoes: For the best flavor, use fresh sweet potatoes. If you’re in a pinch, canned sweet potato puree works too, but be sure to choose one without added sugars.
Cream Cheese: This provides the creamy texture that’s essential for cheesecake. Neufchâtel cheese is a great lower-fat alternative, and you can also use dairy-free cream cheese for a vegan option.
Sour Cream/Greek Yogurt: This adds tanginess and creaminess. If you’re looking for a healthier option, unsweetened apple sauce can work as a substitute, but it’ll change the flavor a bit.
How Do I Ensure My Cheesecake Layers Don’t Crack?
Preventing cracks in your cheesecake is all about making sure it’s cooked and cooled properly. Here are some helpful tips:
- Don’t overmix the batter. Mix just until combined to avoid incorporating too much air.
- Use room temperature ingredients, especially cream cheese and eggs. This helps them blend better.
- Turn off the oven and leave the cheesecake inside for about an hour with the door cracked. This gradual cooling helps reduce temperature shock.
- Chill the cheesecake properly before cutting. Refrigerating for at least 4 hours (or overnight) ensures it’s fully set and easier to slice.
These steps will help you achieve a smooth and beautiful cheesecake that looks as good as it tastes!
Sweet Potato Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
For the Sweet Potato Topping:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato, cooked and peeled)
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour (to help thicken)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and another 45-50 minutes for baking. After that, you’ll want to chill the bars for at least 4 hours or overnight. So, in total, plan for some time to enjoy the delicious wait while they set up in the fridge!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of paper hanging over the edges for easy removal later. In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and cinnamon (if you are using it) until everything is nicely combined. Press this crumb mixture firmly and evenly into the bottom of the prepared pan to form your crust. Bake it in the oven for about 8-10 minutes until set and fragrant, then take it out and let it cool a bit.
2. Make the Cheesecake Layer:
While that crust is baking, you can whip up the cheesecake layer. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth and creamy. Then, add in the eggs one at a time, making sure to mix well after each addition. Mix in the vanilla extract and sour cream (or Greek yogurt) until everything is silky smooth.
3. Combine and Bake the Layers:
Pour the cream cheese mixture over the slightly cooled crust. Spread it out evenly with a spatula. Now, let’s make the sweet potato topping! In another bowl, combine the cooked and mashed sweet potato, brown sugar, cinnamon, nutmeg, ginger, flour, and vanilla extract. Mix until smooth, then gently spread this sweet potato layer over the cheesecake layer.
4. Bake and Cool:
Carefully place the pan back in the oven and bake for about 35-40 minutes. You want the edges to be set, and the center should be just slightly jiggly. After baking, turn off the oven but leave the bars inside with the door slightly ajar for about an hour. This will help to cool them down gradually and prevent cracks. Once they’ve cooled a bit, move them to the fridge for at least 4 hours or even overnight for the best results.
5. Serve and Enjoy:
Once the bars are fully chilled and set, lift them out of the pan using the parchment paper edges and cut into squares. You can enjoy them plain or garnish with a sprinkle of cinnamon or a dollop of whipped cream. Enjoy this creamy, spiced dessert that’s bursting with the delightful flavors of sweet potato and a crunchy graham cracker base!
Can I Use Store-Bought Sweet Potato Puree?
Yes, you can use store-bought sweet potato puree! Just make sure it’s plain without added sugars or spices to keep the flavors balanced. About 1 cup should work perfectly for the topping.
What If I Don’t Have Graham Crackers?
No problem! You can substitute with vanilla wafer cookies, digestive biscuits, or even Oreo crumbs for a chocolatey twist. Just crush them to similar-sized crumbs and follow the recipe as usual.
Can I Freeze These Bars?
Absolutely! Once they’re fully cooled and set, wrap the bars tightly in plastic wrap or aluminum foil, then place them in an airtight container. They can be frozen for up to two months. Thaw in the refrigerator before serving.
How Do I Know When They Are Done Baking?
You’ll know the cheesecake bars are done when the edges are set and the center still has a slight jiggle. It should not be liquid. Remember, they will continue to firm up as they cool in the oven and during refrigeration!
