Description
These Sweet Potato Cheesecake Bars offer a sophisticated twist on the classic dessert, blending the velvety, earthy sweetness of roasted sweet potatoes with a rich, tangy cream cheese filling. Set atop a crunchy, spiced graham cracker crust, these bars provide a perfect harmony of texture and flavor. Ideal for autumn gatherings or a comforting weekend treat, this recipe simplifies the cheesecake process by eliminating the need for a water bath, resulting in an elegant, crowd-pleasing dessert that feels like a warm embrace.
Ingredients
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar
1/2 tsp ground cinnamon
16 oz cream cheese, softened
1 cup sweet potato puree, cooked and cooled
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1/2 tsp cinnamon until sandy.
Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes; set aside to cool.
In a large bowl, beat the softened cream cheese and 2/3 cup sugar until smooth and creamy.
Add the sweet potato puree, eggs, vanilla, cinnamon, and nutmeg, beating until well incorporated.
Pour the mixture over the cooled crust and spread evenly.
Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.
Allow to cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
Notes
Ensure all ingredients are at room temperature to avoid lumps in your cheesecake filling. You can roast the sweet potatoes ahead of time and mash them well to ensure a smooth texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg