I always find myself making my favorite treat—the sweet potato cheesecake bars recipe. It’s one of the top recipes on my blog for a reason.
I love how the creamy cheesecake filling swirls with sweet potato, cinnamon, and nutmeg. Every bite tastes like fall in dessert form.
I created this recipe to bring together the richness of cheesecake with the earthy sweetness of sweet potatoes.
It’s simple enough for a weeknight, yet special enough for holiday gatherings. I’ve tested it countless times to get the texture just right. If you enjoy bold fall flavors in a smooth, creamy dessert, you’ll love this one.
How To Prepare Sweet Potato Cheesecake Bars Recipe?
🕒 Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes (plus chilling)
Difficulty: Intermediate
Cuisine: American
Yield: 16 bars
🧰 Equipment Needed
- 9×9-inch baking pan
- Parchment paper
- Electric mixer or hand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Knife or skewer for swirling
📝 Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Sweet Potato Swirl:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ cup heavy cream
👩🍳 Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and let it cool slightly.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully incorporated. Pour the cheesecake filling over the cooled crust, spreading it evenly.
4. Create the Sweet Potato Swirl
In another bowl, combine the mashed sweet potato, brown sugar, egg, cinnamon, nutmeg, allspice, and heavy cream. Mix until smooth.
Drop spoonfuls of the sweet potato mixture over the cheesecake layer. Use a knife or skewer to gently swirl the two mixtures together, creating a marbled effect.
5. Bake
Bake the bars in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let them cool to room temperature.
6. Chill
Once cooled, refrigerate the bars for at least 4 hours, preferably overnight, to allow them to set completely.
7. Serve
Use the parchment overhang to lift the bars from the pan. Cut into 16 squares and serve chilled.
🍽️ Serving Suggestions
These sweet potato cheesecake bars recipe are delicious on their own, but you can easily take them to the next level with a few simple additions.
A dollop of freshly whipped cream on top adds a light, creamy contrast to the rich bars. If you’re in the mood for extra sweetness, a drizzle of caramel or maple syrup will complement the warm flavors perfectly.
For a little crunch, sprinkle chopped pecans or toasted walnuts on top. I also love adding a dusting of cinnamon or a few extra crumbles of graham cracker crust for texture.
Whether served at a holiday dinner or just as a cozy treat, these serving suggestions will make each bite feel extra special.
Nutrition Facts (Per Serving):
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 160mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
- Vitamin A: 120% DV
- Calcium: 6% DV
- Iron: 4% DV
- Potassium: 200mg
💡 Tips and Variations
- Crust Alternatives: Substitute graham crackers with gingersnap cookies for a spicier base.
- Spice Mix: Replace individual spices with 1 teaspoon of pumpkin pie spice for convenience.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
🥕 Health Benefits
Sweet potatoe cheesecake bars recipe are a nutritional powerhouse, rich in dietary fiber, vitamins A and C, and antioxidants.
Incorporating them into desserts adds natural sweetness and beneficial nutrients. However, due to the sugar and fat content, enjoy these bars in moderation as part of a balanced diet.
Can I Substitute Canned Sweet Potatoes For Fresh Sweet Potatoes?
Yes, you can substitute canned sweet potatoes for fresh sweet potatoes in this recipe, and I’ve done it myself when I’m short on time.
Just make sure to use canned sweet potatoes that are packed in water or light syrup—avoid the ones with added spices or heavy syrup, as those can change the flavor.
I always drain them well and mash them until smooth before adding them to the mixture. If the texture feels too soft or watery, I reduce the cream slightly to keep the swirl thick and rich.
While I prefer the flavor of fresh roasted sweet potatoes, the canned version still works beautifully and saves a lot of prep time. It’s a great shortcut when I need one.
What Is The Crust On Sweet Potato Cheesecake Squares?
The crust on sweet potato cheesecake squares is usually made from crushed graham crackers mixed with melted butter and a touch of sugar.
I love using this base because it adds a slightly crunchy texture and a toasty, buttery flavor that balances the creamy cheesecake layer.
Sometimes, when I want a deeper, spiced flavor, I swap graham crackers for gingersnap cookies or even cinnamon graham crackers. The key is to press the mixture firmly into the bottom of the pan so it holds together after baking.
Once baked, it sets into a golden, slightly crisp foundation that complements the soft, rich filling. It’s simple, classic, and ties all the layers together perfectly.
How To Store Sweet Potato Cheesecake Squares?
To store sweet potato cheesecake squares, I always start by letting them cool completely in the fridge after baking. Once they’ve set, I cut them into squares and place them in an airtight container.
If I’m stacking them, I use parchment paper between layers to keep them from sticking together. They stay fresh in the refrigerator for up to 5 days.
If I want to store them longer, I wrap each bar tightly in plastic wrap, then seal them in a freezer-safe bag or container.
They freeze beautifully for up to 2 months. When I’m ready to enjoy one, I just transfer it to the fridge and let it thaw overnight. The flavor and texture stay just as rich and creamy.
📝 Note
Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth and creamy cheesecake filling.
5 FAQs for a Sweet Potato Cheesecake Bars Recipe:
1. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes or yams. Just make sure to drain them well and mash until smooth before adding to your batter.
2. How do I know when the cheesecake bars are fully baked?
The center should be slightly jiggly but not wet. A toothpick inserted near the center should come out mostly clean. It will firm up as it cools.
3. Can I make these bars ahead of time?
Absolutely! These bars taste even better the next day. Store them in the fridge for up to 4 days for the best flavor and texture.
4. Can I freeze sweet potato cheesecake bars?
Yes. After cooling completely, wrap the bars tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
5. What kind of crust works best for this recipe?
A graham cracker crust is classic, but gingersnap or vanilla wafer crumbs add a nice twist. Use melted butter to bind the crumbs and press firmly into the pan.
🎯 Conclusion
These sweet potato cheesecake bars recipe are more than just a dessert—they’re comfort in every creamy, spiced bite. I love how the smooth cheesecake balances the warmth of sweet potato and cozy fall spices.
They always earn compliments at gatherings and disappear fast. If you’re looking for something that feels classic but still stands out, this recipe delivers every time.
I’ve fine-tuned it to be simple, rich, and irresistibly good. Make a batch, chill them well, and enjoy the kind of treat that feels like a warm hug.
This recipe has a permanent place in my dessert rotation—and once you try it, I think it’ll earn a spot in yours too.
Sweet Potato Cheesecake Bars Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated. Pour the cheesecake filling over the cooled crust, spreading it evenly.
- In another bowl, combine the mashed sweet potato, brown sugar, egg, cinnamon, nutmeg, allspice, and heavy cream. Mix until smooth.
- Drop spoonfuls of the sweet potato mixture over the cheesecake layer. Use a knife or skewer to gently swirl the two mixtures together, creating a marbled effect.
- Bake the bars in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let them cool to room temperature.
- Once cooled, refrigerate the bars for at least 4 hours, preferably overnight, to allow them to set completely.
- Use the parchment overhang to lift the bars from the pan. Cut into 16 squares and serve chilled.