These Sweet Potato Cheesecake Bars are a tasty treat that combines creamy cheesecake with the natural sweetness of sweet potatoes. Perfect for a cozy dessert!
They’re easy to make and have a wonderful fall flavor that warms the soul. I like to enjoy mine with a cup of tea. Trust me, you’ll want seconds! 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for the crust. If you’re gluten-free, you can use gluten-free graham cracker crumbs or even crushed almond flour cookies for a different flavor.
Cream Cheese: For the cream cheese layer, you can use mascarpone cheese or even Greek yogurt in a pinch. Just remember that Greek yogurt will make it a bit tangier.
Sweet Potatoes: If you don’t have sweet potatoes, canned pumpkin can be an excellent substitute, giving a similar flavor and texture.
Evaporated Milk: You can replace it with heavy cream or even coconut milk for a dairy-free version. Just be mindful of the flavor change with coconut milk.
How to Achieve a Creamy Cheesecake Layer?
To get that creamy, velvety texture in your cheesecake layer, proper mixing is key. Make sure your cream cheese is at room temperature; this helps avoid lumps.
- Beat the cream cheese until smooth before adding sugar.
- Mix in eggs one at a time; this ensures mixing each egg fully before adding the next without overmixing.
- Add vanilla last to keep that freshness strong.
Sweet Potato Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 1 cup cooked and mashed sweet potato (preferably roasted or boiled, no skin)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 large egg
- 1/2 cup evaporated milk or heavy cream
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, and you’ll need an additional 40-50 minutes for baking. Don’t forget to let it chill in the refrigerator for at least 4 hours or overnight for best results. So, overall, budget yourself around 5 hours including cooling time for this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). While it’s warming up, get your 9×9 inch (23×23 cm) baking pan ready by lining it with parchment paper. Let the paper hang over the sides a bit; it makes it easier to lift the bars out later!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, brown sugar, ground cinnamon, and nutmeg. Pour in the melted butter and stir until everything is well combined and the mixture looks like damp sand. Press this mixture firmly into the bottom of your baking pan in an even layer. Bake in the oven for about 10 minutes, then take it out and let it cool slightly.
3. Prepare the Cheesecake Layer:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar while continuing to mix until it’s well combined. Next, add the eggs one by one, mixing well after each addition. Finally, stir in the vanilla extract until it’s all mixed together.
4. Layer the Cheesecake Batter:
Now, pour the cheesecake batter over your slightly cooled crust and smooth it out with a spatula.
5. Prepare the Sweet Potato Layer:
In another bowl, mix the cooked and mashed sweet potato with brown sugar, cinnamon, nutmeg, ginger, egg, and evaporated milk (or cream). Stir until it’s smooth and creamy.
6. Spread the Sweet Potato Mixture:
Carefully spoon the sweet potato mixture over the cheesecake layer and spread it out evenly.
7. Bake the Bars:
Put the pan back in the oven and bake for 40-50 minutes. You’re looking for the edges to be set while the center is still a bit jiggly. It will firm up as it cools!
8. Cool and Chill:
Once done baking, take the pan out of the oven and let it cool at room temperature. After it’s cooled, cover it and pop it into the fridge to chill for at least 4 hours or overnight.
9. Serve It Up:
When you’re ready to enjoy, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve them chilled. Enjoy every creamy, delicious bite!
These Sweet Potato Cheesecake Bars are sure to be a hit at any gathering or simply as a sweet treat just for you! Enjoy!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Just make sure to cook and mash them without adding any extra ingredients. Roasting them gives a deeper flavor, but boiling works too. Just be sure to let them cool before mixing!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just wrap individual bars in plastic wrap and foil before freezing. Thaw in the fridge when you’re ready to enjoy!
Can I Make This Recipe Vegan?
Yes! To make it vegan, swap the cream cheese for a plant-based cream cheese alternative, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) in place of regular eggs, and substitute the evaporated milk with almond milk or coconut cream.
What Should I Serve With Sweet Potato Cheesecake Bars?
These bars are delicious on their own, but they pair wonderfully with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an extra treat!