Print

Sweet Potato Cheesecake Bars

featured photo shows bar of Sweet Potato Cheesecake covered with dripping caramel. Rest of bars and jar of caramel in background

Rich, creamy Sweet Potato Cheesecake Squares atop a gingerbread crust, that doubles as a crumble on top! Perfect for the Holidays and easy enough for every day!

  • Author: Laura
  • Prep Time: 25 min
  • Cook Time: 45-55 min
  • Total Time: 54 minute
  • Yield: 1- 8x8 pan of Cheesecake Bars 1x
  • Category: Dessert, cake, snack
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Crust (and Crumble):

  • 3/4 c  (90g) AP Flour
  • 1/2 c (about 62g) ground Gingersnaps (about 20 thin, crispy cookies)
  • 1/3 c (67g) Granulated Sugar
  • 1 stick (114g) Cold Butter, sliced into small (1/2″) cubes
  • 3/4 c ( g) Chopped Pecans (I used roasted pecans, but raw are fine, too)
  • 1/41/2 tsp Kosher Salt (I used the full 1/2 tsp)

For the Filling:

  • 115oz (425g) can Sweet Potato Puree, or mashed, cooked flesh from a 1-lb (454g) Sweet Potatoes
  • 8 oz. (227g) Cream Cheese, room temperature
  • 1/2 c (120g) Sour Cream (Low-fat is fine)
  • 1/3 c (80ml) Maple Syrup 
  • 1/2 c (98g) Brown Sugar (light or dark is ok)
  • 1/2 tsp Kosher salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 2 Large Eggs

 

 

 

Instructions

Make the Crust/Crumble:

  1. Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it’s cool.
  2. In a Medium-large bowl, whisk together the flour, sugar, ground gingersnaps, pecans and salt. Place the butter cubes in the bowl. Using a pastry cutter, 2 knives, or your fingertips, press the butter into the dry ingredients and breaking it into smaller pieces, until pieces are of varying sizes, but a clump of dough will hold together when squeezed in your hand.
  3. Firmly press 2/3 of the buttery, powdery dough into the bottom of the pan.
  4. Bake in preheated oven 10 minutes, then remove to cool.

Make the Filling:

  1. In a stand mixer at Medium to Medium-high speed, or a large bowl, and using a hand mixer, combine the following ingredients until smooth, light and fluffy: Cream Cheese, Sour Cream, Maple Syrup, and Brown sugar. This should take several minutes.
  2. Once smooth, add the pureed or mashed sweet potato, and mix until as smooth. Canned puree will incorporate smoothly easier than mashed sweet potato. Then add the spices and salt. Mix until incorporated, and smooth as you can get it.
  3. Add in eggs, one at a time, until fully incorporated.
  4. Pour the thick batter over the baked and mostly cooled crust.
  5. Sprinkle remaining Crust/Crumble Mixture over the entire top of the cake, being careful not to press into the batter. 
  6. Return to oven and bake until cake is set except for a slightly jiggly middle, 35-45 minutes. (See Note 1)
  7. Remove from oven and cool completely.
  8. Refrigerate before serving. (See Note 2)

 

 

Notes

1. All ovens are different. In my convection oven, my cake was perfectly done around 38 minutes. I removed it after 40 minutes. But use your own judgment, and when the outsides of the cake seem set, with slightly jiggly middle when you jiggle the pan lightly, the cake is done. 

2. Cake is best served a day or even 2 after it is baked. Cut into 16 squares, or 9 for hearty appetites, and serve topped with pecans, and caramel sauce, if desired. 

Nutrition

Keywords: Sweet Potato Cheesecake, Bars, Sweet Potato Pie, Sweet Potato Pie Bars, Thanksgiving, Sweet Potato Cheesecake Bars, desserts, snacks, Pumpkin Cheesecake Bars, Easy Cheesecake Bars,

Recipe Card powered byTasty Recipes