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Delicious sweet potato cheesecake topped with whipped cream and spices

Sweet Potato Cheesecake Squares

A creamy twist on classic cheesecake with velvety sweet potatoes and warm fall spices. These Sweet Potato Cheesecake Squares are perfect for cozy gatherings or holiday tables — each bite feels like a comforting hug from autumn.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 squares
Calories 290 kcal

Equipment

  • 9x9-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Oven
  • Refrigerator
  • Spatula

Ingredients
  

Cheesecake Filling

  • 8 oz cream cheese softened
  • 1 cup mashed sweet potatoes cooked and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice optional

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

Whipped Topping (optional)

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy lifting.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
  • In a large bowl, beat cream cheese and sugar until smooth and creamy. Add mashed sweet potatoes, eggs, vanilla, and spices (cinnamon, nutmeg, ginger, allspice). Mix until fully blended.
  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  • Bake for 30–35 minutes, until the center is set and the edges are lightly golden. Remove from oven and let cool to room temperature.
  • Refrigerate for at least 4 hours or overnight to set completely for best texture.
  • To make whipped topping, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Lift cheesecake using parchment overhang. Slice into squares, top with whipped cream, and serve chilled.

Notes

For a deeper flavor, roast the sweet potatoes instead of boiling them. Chill overnight for clean, neat slices. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Keyword Cheesecake Bars, Fall Baking, Sweet Potato Dessert, Thanksgiving Treat