These sweet potato cheesecake bars are a treat you don’t want to miss! They combine creamy cheesecake with the warm flavor of sweet potatoes, all on a buttery crust.
What I love most about these bars is how they are perfect for any season, especially fall! They taste great warm or cold, making them a delightful snack anytime. 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake bars. If you’re gluten-free, try using almond flour or gluten-free cookie crumbs instead for a similar texture.
Sweet Potatoes: Fresh, cooked, and mashed sweet potatoes are the star here. You can swap them out for pumpkin puree if you prefer, or even use butternut squash puree if that’s what you have handy.
Cream Cheese: For a lighter option, go with Neufchâtel cheese. It has less fat but offers a similar taste. Vegan cream cheese can also work if you’re avoiding dairy!
Brown Sugar: You can use white sugar instead if that’s all you have, but brown sugar adds a deeper flavor. I often mix in a bit of molasses with white sugar to mimic that rich taste.
How Do I Get a Creamy Cheesecake Consistency?
Achieving a smooth, creamy cheesecake is all about how you mix the ingredients. Here are some tips:
- Start with softened cream cheese. It’s much easier to blend and helps prevent lumps.
- Beat the cream cheese alone first until it’s fluffy, then slowly add in the sugar and mix until well combined.
- Add the eggs one at a time, mixing just until incorporated. Overmixing can lead to cracks.
- Swirl the sweet potato mixture gently; you want it mixed but still have layers for that pretty marbled look!
Following these tips will ensure your cheesecake bars turn out perfectly creamy and delicious. Enjoy!
Sweet Potato Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown 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
- 2 large eggs
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Drizzle:
- 1/2 cup melted chocolate or caramel sauce
How Much Time Will You Need?
This recipe requires about 15-20 minutes for preparation and around 40-45 minutes to bake. After that, allow an additional 3 hours for chilling in the fridge, or better yet, overnight for the best flavor and texture. So, expect to invest a little over 4 hours in total, but the delicious results are worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it. This will help you easily remove the bars later on.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, brown sugar, ground cinnamon, salt, and melted butter until the crumbs are evenly coated. Press this crust mixture firmly and evenly into the bottom of the prepared pan to form a solid base. It’s important to press down well.
3. Bake the Crust:
Bake the crust in the preheated oven for 8-10 minutes, or until set. Remove it from the oven and let it cool slightly while you prepare the filling.
4. Prepare the Sweet Potato Layer:
In a separate bowl, combine the cooked and mashed sweet potato, brown sugar, ground cinnamon, ground nutmeg, salt, and vanilla extract. Mix everything until it’s smooth and creamy. Set aside while you make the cheesecake filling.
5. Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in the granulated sugar while continuing to mix. Add the eggs one at a time, mixing until fully incorporated, and finally add the vanilla extract. Mix until everything is thoroughly combined and smooth.
6. Layer the Cheesecake:
Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Next, carefully spread the sweet potato mixture over this layer, making sure it’s even. Finally, pour the remaining cheesecake batter on top of the sweet potato layer, gently spreading it to cover everything.
7. Create a Swirled Effect:
If you want to add a nice marbled effect, use a knife or skewer to lightly swirl the layers together. Be careful not to over-mix; you still want to see the layers.
8. Bake:
Place the pan back in the oven and bake for about 40-45 minutes. The edges should be set, and the center will be slightly jiggly. This indicates it’s perfectly done; it will firm up as it cools!
9. Cool and Chill:
Once baked, remove it from the oven and allow it to cool completely in the pan on a wire rack. After it has cooled, cover and refrigerate for at least 3 hours (or preferably overnight). This helps it set nicely and enhances the flavors.
10. Serve and Enjoy!
Once chilled, cut the cheesecake bars into squares. For a little extra yummy goodness, drizzle with melted chocolate or caramel sauce before serving. Enjoy your sweet potato cheesecake bars with a warm cup of coffee or tea!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain them well and mash them until smooth. This can save you time, but be aware that the texture and flavor might be slightly different from fresh sweet potatoes.
What’s the Best Way to Store Leftover Cheesecake Bars?
Store any leftover cheesecake bars in an airtight container in the refrigerator. They can be kept for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing!
Can I Make These Bars Vegan?
Absolutely! You can use vegan cream cheese and replace the eggs with a flaxseed meal or chia seed mixture (1 tablespoon flaxseed meal or chia seeds mixed with 2.5 tablespoons water equals one egg). The results will still be delicious!
What Can I Substitute for Graham Crackers in the Crust?
If you don’t have graham crackers, you can use digestive biscuits or crushed Oreos for a chocolatey twist! For a gluten-free option, almond flour or gluten-free cookies work great too. Just adjust the quantity to achieve a similar crumb texture.
