Sweet Potato Cheesecake Bars

Sweet potato-spiked cheesecake filling infused with cinnamon and vanilla baked over a graham cracker cookie crust.

To spice things up even further you can replace the grahams with zingy gingersnap cookies.

If you’re anything like me you may have done more than your fair share of baking with pumpkin already and are looking for a seasonal alternative.

At least for a short time.

With several cans of pumpkin in my cupboard and Thanksgiving looming ahead of us something tells me my pumpkin baking isn’t done yet.

Just on hold.

The filling sets up like a traditional cheesecake with cream cheese, yogurt or sour cream, eggs and warm spices. Not forgetting the cooked,  mashed sweet potatoes.

Once mixed into the filling and baked they barely resemble a potato at all. They become highly reminiscent of pumpkin, only milder and not the least bit overwhelming.

The not too overly sweet filling is firm yet soft, smooth and creamy with a dense texture that is completely delicious.

I love a cheesecake you can pick up with your fingers and eat just like a cookie.

You know what else I love? They aren’t as rich as a normal cheesecake so they won’t weigh you down making them the perfect any-time treat.

That’s the best.

Sweet Potato Cheesecake Bars

Rating: 51

Prep Time: 25 minutes

Cook Time: 47 minutes

Total Time: 1 hour, 12 minutes

Yield: 12 bars

Sweet Potato Cheesecake Bars

Sweet potato-spiked cheesecake filling infused with cinnamon and vanilla baked over a graham cracker cookie crust.


2 medium sweet potatoes (1 + 1/2 pounds total), cooked, peeled and mashed with a fork
9 ounces graham crackers or ginger snaps
1 cup sugar, divided
1 stick plus 3 tablespoons unsalted butter, melted, divided
fine table salt
12 ounces cream cheese, softened
1/2 cup low-fat plain Greek yogurt or sour cream
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground or fresh nutmeg
lightly sweetened fresh whipped cream, for serving


  1. Preheat oven to 375 degrees F. In a food processor pulse graham crackers until finely ground (you should have about 2 + 1/4 cups). Add 1/3 cup of the sugar, 1 stick melted butter, and 1/4 teaspoon salt. Pulse until well combined.
  2. Firmly press mixture into a 9-by-13-inch baking dish and bake until crust is lightly golden around the edges 10 - 12 minutes. Remove from oven and reduce temperature to 325 degrees.
  3. Meanwhile in a clean food processor, puree together the sweet potatoes, cream cheese, yogurt, eggs, 1/4 teaspoon salt, remaining 3 tablespoons butter, 2/3 cup sugar, vanilla, cinnamon and nutmeg. Pour into crust and bake 30 to 35 minutes or until just set in the center.
  4. Cool on a wire rack 1 hour then refrigerate until chilled through 1 - 2 hours or overnight. Cut into squares and serve with fresh whipped cream. Refrigerate leftovers.


Adapted from Martha Stewart


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