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-spiked cheesecake filling infused with cinnamon and vanilla baked over a graham cracker cookie crust.
INGREDIENTS:
INSTRUCTIONS:
- 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.
- 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.
- 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.
- 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.
Notes:
https://www.cinnamonspiceandeverythingnice.com/sweet-potato-cheesecake-bars/
Made these for our Halloween party and they were excellent. I did sneak in a tsp of orange extract. This is gonna be a staple fall dessert for me. Great recipe!
Thanks CJ! I love hearing that! I bet the orange was delicious!
I made these for a family gathering and they where a real hit. In my grandmother’s words, they were “out of this world”! That’s a pretty big compliment coming from my grandmother!
Thanks Tania! That makes me so HAPPY!
Incredible those cheesecake bars Reeni.
Never thought sweet potatoes with cheesecake, very appealing and delicious mix 🙂
All the best,
Gera
these bars look delicious!
this looks like something i would love!
These look incredible! I love sweet potatoes and sweet potato pie, so I know I’d be loving these! Very creative.
These look so yummy. I love sweet potatoes, but never thought of using them in a cheesecake bar. Totally genius.
I love the beautiful taste of sweet potato cheesecake 🙂
Cheers
Choc Chip Uru
Ummm, mmm! This beats chocolate any day and I can’t wait to try this. Thanks!
What a great twist on the pumpkin cheesecake. I love sweet potatoes but don’t think I have ever had it in a sweet treat. Will have to make myself some since I LOVE cheesecake
I’m making these for my art class! They’ll love them!
And Dad isn’t ticklish. 🙂 He never smiles in photos and never has– personally, I think he’s embarrassed about his crooked teeth though he’ll never admit it.
anything cheesecake is good in my book. I think I like the sounds of a gingersnap crust
this is such a fun idea! i would never think to do cheesecake with sweet potato. delish!
Heaven!! I always feel bad that sweet potatoes get ignored when pumpkin comes around. SPs are just as delicious! These are such a great idea!
Oddly enough, these sound like they’d be really good. I love sweet potatoes, but my mother hates them (and loves cheesecake), so baking the sweet potatoes into the filling is a great little trick, hehe. I might make these for Thanksgiving but I probably will use my vegan graham cracker crust recipe to cut down on the saturated fat a little. Great recipe, Reeni!
I made the gingerbread cheesecake last year, and it was to die for. I may have to try these bars.
I am sure cinnamon did spice these bars up. I love cinnamon and I would love these little treats!
I’m gathering Thanksgiving-friendly dessert ideas and these are numero UNO at the moment! I love that they are sweet potato and not pumpkin-infused. Way to change it up!
a cheesecake you can pick up with your fingers – YES! these cheesecake bars are adorable – simply adorable and are the epitome of fall. I love a good pumpkin cheesecake but sadly enough, never had the time or patience to actually make it. creamy & dense – exactly how I like my cheesecake. these look perfect Reeni. I’m saving this recipe! gorgeous photos too 🙂
Your ideas are always so original 🙂 I’ve never used sweet potatoes for a cake/dessert. These cheesecake bars look really yummy. Bye, have a great week
Reeni,
This sweet potato cheesecake bars looks perfect desert for thanksgiving.
You I boiled sweet potato for my crawling baby. He doesn’t like a bit. I have finish the entire boiled sweet potato . Next time I will try to convert them into these cheesecake bars.
What a creative way to use sweet potatoes! They sound so good!
Moon, you’re pretty sweet too! Sending purrs to you! Angel & Isabella