Baked to Perfection: Sweet Potato Cheesecake Bars with a Buttery Crust
These Sweet Potato Cheesecake Bars with a Buttery Crust are a delightful treat that bring together the creamy richness of cheesecake and the natural sweetness of sweet potatoes. The crust…
Tip: save now, cook later.These Sweet Potato Cheesecake Bars with a Buttery Crust are a delightful treat that bring together the creamy richness of cheesecake and the natural sweetness of sweet potatoes. The crust is crisp and buttery, providing a perfect base for the smooth, velvety sweet potato filling that’s gently spiced and so comforting. It’s a lovely twist on classic cheesecake bars, with warm autumn flavors that feel just right any time of year.
I love making these bars when I want something that feels like a hug in dessert form. The sweet potatoes add a nice depth of flavor and a subtle earthiness that balances the creamy cream cheese perfectly. One helpful tip I’ve discovered is to use fresh sweet potato puree for the best texture, but canned can work in a pinch too. Also, letting these bars cool completely helps the flavors to settle and makes them easier to slice without falling apart.
When I serve these bars, I enjoy them simply on their own with a cup of coffee or tea, but they also make a nice dessert for holiday dinners or casual get-togethers. They’re always a hit because they feel just a little special without being fussy. If you want to dress them up a bit, a sprinkle of cinnamon or a drizzle of caramel can make them look and taste even more inviting. These bars have a way of bringing smiles and second servings, which is all I really want from a dessert!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a nice crunch and buttery flavor. If you can’t find graham crackers, digestive biscuits or even crushed shortbread cookies can work well.
Butter: Unsalted melted butter binds the crust and adds richness. For a dairy-free option, try melted coconut oil instead for a subtle twist.
Sweet Potatoes: Freshly cooked and mashed sweet potatoes add natural sweetness and moisture. Canned sweet potato puree can be a shortcut but may be a bit wetter, so drain any excess liquid.
Cream Cheese: This makes the filling smooth and creamy. Make sure it’s softened to avoid lumps. For lighter bars, you can use Neufchâtel cheese with less fat.
Spices: Cinnamon and nutmeg give warm flavors that pair beautifully with sweet potato. Adjust to your taste or add a pinch of ginger or allspice if you like.
Sour Cream or Heavy Cream: Adds richness and helps keep the cheesecake filling smooth. Greek yogurt can be a tangy substitute but might change the texture slightly.
How Do You Get a Smooth, Crack-Free Sweet Potato Cheesecake Filling?
Making the cream cheese filling smooth and crack-free is key to these bars. Here’s what helps:
- Bring cream cheese to room temperature so it blends easily and smoothly.
- Beat cream cheese and sugar thoroughly until fluffy before adding eggs.
- Add eggs one at a time, mixing well but gently to avoid too much air.
- Fold in mashed sweet potatoes and cream carefully — too much mixing can cause cracks.
- Bake at a moderate temperature (325°F/163°C) and avoid overbaking; the center should jiggle slightly when done.
- Cool the bars slowly at room temperature before chilling to prevent sudden temperature changes that cause cracks.
Following these tips helps you get a creamy, even filling that’s perfect when cut into bars!
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size for even baking and easy cutting into bars.
- Parchment paper – helps lift the bars out cleanly without sticking.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free.
- Mixing bowls – for combining crust and filling ingredients comfortably.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Spatula – great for folding in sweet potatoes gently without overmixing.
Flavor Variations & Add-Ins
- Add a swirl of maple syrup or caramel sauce on top before baking for extra sweetness and a beautiful pattern.
- Mix in ½ cup chopped pecans or walnuts to the crust for added crunch and a nutty flavor.
- Sprinkle mini chocolate chips into the filling for a subtle chocolate touch that pairs well with sweet potatoes.
- Use pumpkin puree instead of sweet potato for a classic fall flavor twist with similar texture.
Baked to Perfection: Sweet Potato Cheesecake Bars with a Buttery Crust
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
For the Sweet Potato Cheesecake Filling:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup sour cream or heavy cream
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, 45-55 minutes for baking, plus cooling time of 1 hour at room temperature and chilling time of at least 4 hours (preferably overnight). So plan ahead to enjoy perfectly set bars!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Preheat your oven to 325°F (163°C). If you haven’t cooked your sweet potato yet, bake, boil, or steam it until soft. Then mash it well and set aside to cool.
2. Make the Crust:
Mix the graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until everything is moistened. Press this mixture firmly and evenly onto the bottom of a 9×9-inch baking pan lined with parchment paper. Bake the crust for 8-10 minutes until lightly golden. Remove and let cool slightly.
3. Prepare the Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until smooth. Add the sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, cinnamon, nutmeg, and salt.
4. Add Sweet Potato and Sour Cream:
Fold in the mashed sweet potatoes and sour cream (or heavy cream) gently until the mixture is smooth and combined without overmixing.
5. Assemble and Bake:
Pour the filling over the cooled crust and spread evenly. Bake at 325°F (163°C) for 45-55 minutes, or until the edges are set and the center jiggles slightly when you shake the pan.
6. Cool and Chill:
Let the bars cool at room temperature for about one hour. Then refrigerate for at least 4 hours or overnight to set fully.
7. Serve:
Lift the bars out using the parchment paper and cut into squares. Serve plain, or add a sprinkle of cinnamon, drizzle caramel sauce, or top with whipped cream to make it extra special.
Can I Use Frozen Sweet Potato for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before mashing. This helps prevent the filling from becoming too watery.
How Should I Store Leftover Bars?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight, which allows the flavors to develop and the texture to firm up for clean slicing.
What Can I Substitute for Sour Cream in the Filling?
You can use heavy cream, Greek yogurt, or even crème fraîche as substitutes. Each will add a slightly different tang or richness, but all work well to keep the filling smooth.