Sweet Potato Cheesecake Bars are a delightful mix of creamy cheesecake and the natural sweetness of sweet potatoes wrapped in a buttery crust. They bring a cozy, fall-inspired twist to the classic cheesecake we all love, with just the right touch of spice and smooth texture that makes every bite comforting.
I love making these bars when I want something a little different but still familiar. The sweet potatoes add a lovely warmth and richness that feels like a gentle hug on a chilly day. A little tip I have is to make sure the sweet potatoes are nicely mashed and cooled before mixing—they blend beautifully and keep the cheesecake super smooth.
These bars are perfect for sharing at a family gathering or as a special treat with a cup of coffee or tea. I like to cut them into small squares so everyone can enjoy a taste without feeling too full. Plus, they store really well, so making a batch ahead of time means you have a cozy dessert ready whenever you want it.
Key Ingredients & Substitutions
- Sweet Potato
- Roasting or boiling the sweet potato until soft is key. Roasting brings out more natural sweetness and a richer flavor. If sweet potato isn't available, pumpkin puree works well as a substitute with a similar cozy taste.
- Cream Cheese
- Softened cream cheese makes for a creamy, smooth cheesecake layer. Room temperature is best to avoid lumps. For a lighter option, try using part cottage cheese or ricotta blended until smooth, but the texture will be slightly different.
- Graham Cracker Crust
- The graham cracker crumbs give the crust a buttery, crunchy base. If you prefer gluten-free, use gluten-free graham crackers or crushed digestive biscuits. You can also swap butter for coconut oil for a dairy-free twist.
- Warm Spices
- Cinnamon, nutmeg, and ginger add that cozy, autumn touch. Feel free to adjust spice amounts to your taste. If you don’t have ground ginger or nutmeg, a tiny pinch of allspice can work as a substitute for a similar warming flavor.
- Heavy Cream in Layers and Topping
- Adds richness and helps keep both layers creamy and smooth. You can swap for coconut cream if you want a dairy-free option. Just be sure to whip it well when making the topping.
How Can I Keep the Layers Smooth and Avoid Cracks in Sweet Potato Cheesecake Bars?
Getting smooth, crack-free cheesecake bars is easier than it seems with a few simple steps:
- Use room temperature ingredients: Soft cream cheese and mashed sweet potato blend smoothly without lumps.
- Mix gently: Avoid overbeating the cheesecake mixture to prevent too much air, which can cause cracks.
- Layer carefully: Spread each layer evenly but gently to keep the bars looking neat.
- Baking temperature: Bake at a moderate temperature (325°F/163°C) to cook the layers evenly without drying them out.
- Don’t overbake: When the top layer is set but the cheesecake slightly jiggles, it’s done. This keeps it creamy and prevents cracks.
- Cool gradually: Let the bars cool at room temperature before refrigerating to avoid sudden temperature shifts that cause cracking.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for even layers and easy slicing into bars.
- Mixing bowls – you’ll need a few to keep the crust, cheesecake, and sweet potato layers separate and smooth.
- Electric mixer or hand mixer – helps you beat the cream cheese until perfectly creamy without lumps.
- Spatula – great for spreading layers evenly and scraping down the sides of bowls.
- Whisk – ideal for blending the whipped cream topping to soft peaks.
- Parchment paper – makes removing the bars from the pan simple and clean.
Flavor Variations & Add-Ins
- Add a swirl of caramel sauce between the cheesecake and sweet potato layers for extra richness and a sweet contrast.
- Mix chopped toasted pecans or walnuts into the crust for a crunchy texture and nutty flavor.
- Use pumpkin puree instead of sweet potato for a slightly different flavor that still feels cozy and spiced.
- Stir in a dash of espresso powder to the cheesecake layer for subtle depth and to balance sweetness.
Sweet Potato Cheesecake Bars, A Cozy Twist on Classic Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 7 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 1 cup cooked and mashed sweet potato (preferably 1 large sweet potato, roasted or boiled and mashed)
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 40-50 minutes to bake, and then needs at least 4 hours to chill in the fridge (or overnight). So, set aside roughly 5 hours from start to finish, with most of that time spent letting the bars cool and set. It’s a great make-ahead dessert!
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it so the bars won’t stick.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 8-10 minutes to set the crust, then take it out and let it cool a little.
3. Prepare the Cheesecake Layer:
Beat the softened cream cheese and sugar in a large bowl with a hand mixer or stand mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour this creamy mixture over your cooled crust and spread it evenly.
4. Prepare the Sweet Potato Layer:
In another bowl, combine the mashed sweet potato, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and heavy cream. Mix until smooth and creamy. Gently spread this sweet potato topping over the cheesecake layer, smoothing the surface.
5. Bake the Bars:
Bake in your preheated oven for 40-50 minutes. You’re done when the sweet potato layer looks set and the cheesecake layer barely jiggles. Don’t overbake to keep the texture creamy. Remove from the oven, let cool to room temperature, then place in the fridge for at least 4 hours or overnight to fully set.
6. Prepare the Topping:
Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this fluffy whipped cream on top of your chilled bars. For extra flair, you can lightly brown the whipped cream with a kitchen torch for that toasted look.
7. Serve and Enjoy:
Cut the cheesecake into squares and serve chilled. A drizzle of maple syrup or caramel sauce on top makes a lovely cozy addition. Enjoy the creamy, spiced layers with the buttery graham crust—a perfect treat for chilly days!
Can I Use Frozen Sweet Potato for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess moisture before mashing. This helps keep the sweet potato layer smooth and not too watery.
How Should I Store Leftover Sweet Potato Cheesecake Bars?
Store leftovers in an airtight container in the fridge for up to 4 days. If you want to keep them longer, you can freeze the bars wrapped tightly for up to 2 months—thaw overnight in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! They actually taste better after chilling overnight when the flavors fully meld and the layers set perfectly. Just keep them covered in the fridge.
What’s a Good Substitute for Heavy Cream in the Topping?
You can use canned coconut cream for a dairy-free version. Chill the can overnight, scoop out the solid cream, and whip it like heavy cream for a delicious alternative.