Easy Sweet Potato Cheesecake Bars You’ll Crave All Season
Easy Sweet Potato Cheesecake Bars You’ll Crave All Season are just the perfect mix of creamy, sweet, and a little bit cozy. These bars bring together the warm flavors of…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Easy Sweet Potato Cheesecake Bars You’ll Crave All Season are just the perfect mix of creamy, sweet, and a little bit cozy. These bars bring together the warm flavors of sweet potatoes with the smooth richness of cheesecake, all baked into a deliciously soft texture. They’re simple to make and really hit that sweet spot for fall or any chilly day.
I love making these bars when I want a dessert that feels special but doesn’t take forever to prepare. The sweet potato adds such a nice natural sweetness and a little bit of earthiness that pairs beautifully with the creamy cheesecake. Plus, I think everyone will be surprised by how good this combo is—it’s quickly become one of my go-to recipes when friends come over.
My favorite way to serve these bars is slightly chilled with a dollop of whipped cream or even a sprinkle of cinnamon on top. They’re great for holiday gatherings or just as a treat alongside your afternoon coffee. Honestly, once you try them, you’ll want to make them all season long, and I’m pretty sure they’ll become a family favorite, too!
Key Ingredients & Substitutions
Sweet Potatoes: Using cooked and pureed sweet potatoes adds natural sweetness and a creamy texture. You can roast or boil them. If you’re short on time, canned pureed sweet potatoes work well, just make sure it’s unsweetened.
Cream Cheese: This creates the cheesecake’s rich and creamy layer. For a lighter option, try using reduced-fat cream cheese, but keep it softened for smooth mixing.
Graham Cracker Crust: It adds a nice crunchy base. If graham crackers aren’t available, digestive biscuits or crushed vanilla cookies are good alternatives.
Heavy Cream/Evaporated Milk: This keeps the sweet potato layer creamy. If you want a dairy-free option, coconut cream can work to give that smooth texture and a subtle flavor twist.
How Do You Get Smooth, Even Layers in Sweet Potato Cheesecake Bars?
Getting clean, defined layers can be a challenge but it’s easier with these tips:
- Cool the crust fully: Bake and let it cool first before adding cheesecake layer so it doesn’t mix.
- Beat cream cheese well: Beat until very smooth, no lumps, before adding other ingredients. This keeps cheesecake layer creamy.
- Spread gently: Pour the cheesecake mixture carefully over the crust, then smooth with a spatula.
- Prepare sweet potato layer separately: Mix until smooth and creamy. Spread gently over the cheesecake layer without pressing too hard.
- Bake with patience: The bars bake slowly at a moderate temperature to let layers set without cracking or bubbling.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for baking and cutting the bars evenly.
- Mixing bowls – you’ll need a few to keep layers separate and mix smoothly.
- Electric mixer or hand mixer – makes beating cream cheese and eggs easy and lump-free.
- Spatula – great for spreading layers gently and evenly.
- Parchment paper – helps you lift bars out easily without sticking.
Flavor Variations & Add-Ins
- Add ½ cup chopped pecans or walnuts to the crust for a bit of crunch and nuttiness.
- Mix pumpkin puree in place of sweet potato for a classic fall twist with similar creamy texture.
- Stir in ½ teaspoon ground ginger or allspice to the sweet potato layer for extra warm spices.
- Top bars with a drizzle of melted chocolate or maple glaze before serving for a sweet finish.
How to Make Easy Sweet Potato Cheesecake Bars You’ll Crave All Season
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 1 cup cooked sweet potato puree (about 1 medium sweet potato, cooked and mashed)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup heavy cream or evaporated milk
For Garnish (Optional):
- Whipped cream
- Sprinkle of ground cinnamon or nutmeg
- Caramel sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 45-50 minutes to bake, and at least 4 hours to chill in the fridge. Plan ahead so the bars can set properly and give you the perfect creamy texture.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper or grease it lightly. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly and evenly into the bottom of the pan. Bake for about 8 minutes, then take it out and let it cool a bit.
2. Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue mixing. Then add eggs one at a time, beating well after each, and stir in the vanilla extract. Pour this cheesecake mixture evenly over the cooled crust.
3. Prepare and Add the Sweet Potato Layer:
In a separate bowl, combine the cooked sweet potato puree, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth. Slowly stir in the heavy cream or evaporated milk until creamy. Carefully spread this sweet potato layer over the cheesecake layer in the pan, smoothing the top with a spatula.
4. Bake and Chill:
Bake the bars for about 45-50 minutes, until the top is set and mostly firm to the touch. It might still jiggle slightly in the middle. Remove the pan from the oven and let it cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight to let the bars set fully.
5. Serve and Enjoy:
Cut into squares and, if you like, add a dollop of whipped cream on top. Sprinkle with a little cinnamon or nutmeg and drizzle caramel sauce for an extra special touch. These bars are perfect for sharing or enjoying any time you want a cozy, creamy treat.
Can I Use Frozen Sweet Potato for This Recipe?
Yes, frozen sweet potato puree works well! Just make sure to thaw it completely and drain any excess liquid before using to keep the texture just right.
How Should I Store Leftover Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze them for up to 2 months—just thaw overnight in the fridge before serving.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even gingersnap cookies for a slightly different flavor. Just use the same amount and mix with melted butter for the crust.
Can I Make These Bars Ahead of Time?
Yes! These bars actually taste better after chilling overnight, so feel free to prepare them a day ahead. Just keep them covered in the refrigerator until ready to serve.