Name: Sweet Potato Cheesecake Squares
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup brown sugar; 1/3 cup melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3/4 cup cooked and mashed sweet potato; 2 tbsp brown sugar (for sweet potato mixture); 1/2 tsp cinnamon; 1/8 tsp nutmeg; 1/4 cup all-purpose flour (for crumble); 2 tbsp brown sugar (for crumble); 1/4 tsp cinnamon (for crumble); 2 tbsp melted butter (for crumble)

If there’s one dessert that can truly bridge the cozy vibes of fall with the indulgence of classic cheesecake, it’s these Sweet Potato Cheesecake Squares. I made them on a whim one crisp weekend, trying to use up leftover sweet potatoes from a hearty stew. What I ended up with was something surprisingly elegant—a marbled square with a warm spiced base, tangy cream cheese filling, and that signature mellow sweetness only sweet potatoes can give.

The beauty of this dessert is how balanced it is. The crumbly graham cracker crust adds just the right amount of crunch, while the swirl of sweet potato puree brings in a smooth, almost custard-like texture. It’s the kind of treat that gets people asking for the recipe after just one bite. And the best part? It looks way fancier than it is. No water baths or complicated steps—just honest ingredients and a little kitchen love.

Why You’ll Love This Sweet Potato Cheesecake Squares Recipe

You’re getting the best of both worlds with this dessert—the creamy decadence of cheesecake, paired with the homey, autumnal flavor of sweet potatoes. It’s also a great make-ahead option for gatherings. The layers set beautifully in the fridge, and the taste only improves as the flavors meld together overnight. Whether you’re looking for a Thanksgiving dessert alternative or just want to elevate your fall baking game, these cheesecake squares are a sure win.

What Kind of Sweet Potatoes Should I Use?

Go for orange-fleshed sweet potatoes like Beauregard or Garnet. They’re naturally sweet, smooth when pureed, and have that vibrant color that makes the marbling pop. Avoid white or purple sweet potatoes for this recipe—their texture and flavor won’t match the creamy consistency needed for the swirl.

Options for Substitutions

If you’re dairy-free, you can swap out the cream cheese for a plant-based alternative—just make sure it’s full-fat for best results. You can also replace the graham cracker crust with crushed gingersnaps for a bolder spice kick. Maple syrup works as a substitute for sugar in the sweet potato mixture, adding even more warm flavor. And if you’re short on time, canned sweet potato puree will work—just be sure it’s unsweetened and smooth.

Ingredients for this Sweet Potato Cheesecake Squares Recipe

Graham cracker crumbs – These form the crust and provide a sweet, slightly nutty base that complements the creamy filling.
Brown sugar – Adds moisture and a rich, molasses-like depth to both the crust and crumble topping.
Melted butter – Binds the crumbs together and helps achieve that golden, crunchy bottom.
Cream cheese – The star of the cheesecake filling; it gives the bars their creamy, tangy structure.
Granulated sugar – Balances the tang of the cream cheese and sweetens the whole dessert.
Eggs – Essential for setting the cheesecake layer and creating a smooth, rich texture.
Vanilla extract – Enhances the overall flavor with its warm and aromatic notes.
Cinnamon & nutmeg – Brings warmth and subtle spice to the sweet potato swirl, enhancing its fall-inspired character.
Cooked and mashed sweet potato – Adds a naturally sweet and earthy element, creating that beautiful swirl and autumn flavor.
All-purpose flour – Used in the crumble topping to give it a light, crumbly texture.

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the pan to form an even layer. Bake for 10 minutes, then remove and set aside to cool.

Step 2: Make the Cheesecake Filling

Beat the cream cheese in a large bowl until smooth. Add in the granulated sugar and mix until well incorporated. Then add the eggs one at a time, beating after each addition. Stir in the vanilla extract until the mixture is silky and uniform.

Step 3: Create the Sweet Potato Swirl

In a separate bowl, combine mashed sweet potato, a bit of the cream cheese filling (about 1/2 cup), brown sugar, cinnamon, and nutmeg. Mix until well blended. This will be your flavored swirl layer.

Step 4: Assemble the Layers

Pour the plain cheesecake filling over the cooled crust. Spoon dollops of the sweet potato mixture on top, then use a butter knife to gently swirl it through the cheesecake batter, creating a marbled pattern.

Step 5: Add the Crumble Topping

Mix flour, brown sugar, a pinch of cinnamon, and melted butter until crumbs form. Sprinkle generously over the top of the cheesecake.

Step 6: Bake and Cool

Bake for 40–45 minutes, or until the edges are set and the center slightly jiggles. Remove from the oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.

Step 7: Slice and Serve

Once fully chilled, lift the cheesecake out of the pan using the parchment paper. Slice into squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled or at room temperature.

How Long to Prepare the Sweet Potato Cheesecake Squares

Prep Time: The preparation takes about 25–30 minutes. This includes making the crust, mixing the cheesecake filling, sweet potato swirl, and crumble topping. It’s helpful to have the sweet potatoes already cooked and mashed to save time.

Bake and Chill Time: Baking requires around 40 to 45 minutes. Afterward, the cheesecake needs to cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours—preferably overnight. While it’s not quick, the hands-off time makes it manageable.

Tips for Perfect Sweet Potato Cheesecake Squares

Make sure all your dairy ingredients are at room temperature to prevent lumps.
Bake the crust before adding the filling to avoid sogginess.
Use a knife or skewer to gently swirl the sweet potato mix without over-blending.
Chill completely before cutting to ensure clean slices.
A sharp, clean knife (wiped between each cut) makes the squares look bakery-quality.

Watch Out for These Mistakes While Cooking

Undercooking the sweet potato: If it’s too firm, the swirl won’t be smooth.
Overmixing the batter: This can add too much air, causing cracks.
Skipping the chill time: It may taste fine, but the texture won’t set properly.
Using low-fat cream cheese: You’ll lose the richness and structure.
Pouring filling on a warm crust: Let it cool to keep layers distinct.

What to Serve With Sweet Potato Cheesecake Squares?

1. Spiced Chai or Cinnamon Tea

The warm spices enhance the sweet potato and fall flavors beautifully.

2. Whipped Cream with a Dash of Nutmeg

A simple dollop adds creaminess and flair without overpowering the cheesecake.

3. Pecan Praline Topping

Crushed pralines or candied pecans can take this dessert from great to gourmet.

4. Salted Caramel Drizzle

Adds a sticky-sweet finish that pairs wonderfully with both the cheesecake and sweet potato.

5. Fresh Berries

A small side of tart raspberries or cranberries balances the richness.

Storage Instructions

In the Fridge: Store the cheesecake squares in an airtight container or covered tightly with plastic wrap for up to 5 days. Keep them refrigerated at all times when not serving.

In the Freezer: These bars freeze beautifully. Wrap individual squares tightly in plastic wrap and then place in a zip-top bag or airtight container. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving.

Estimated Nutrition (per square, assuming 16 squares)

Calories: ~260 kcal
Carbohydrates: 24g
Sugar: 15g
Fat: 16g
Saturated Fat: 9g
Protein: 4g
Fiber: 1g
Sodium: 150mg

Frequently Asked Questions

What if I don’t have fresh sweet potatoes?

Canned sweet potato puree works fine. Just make sure it’s unsweetened and smooth.

Can I make this gluten-free?

Yes! Use gluten-free graham crackers and substitute all-purpose flour with almond flour for the crumble.

Can I bake this in a different pan?

Yes, a 9×13-inch pan will work, but the bars will be thinner and the baking time may need slight adjustment.

How far in advance can I make these?

Up to 3 days ahead is perfect. The flavors deepen over time.

Can I skip the crumble topping?

Yes, the bars will still be delicious without it, though the texture and flavor are more layered with the topping.

Conclusion

Sweet Potato Cheesecake Squares bring together the comfort of fall flavors with the creamy indulgence of cheesecake. They’re a standout dessert that feels festive without being fussy. Whether you’re prepping for a holiday or just looking to cozy up a weekend, these bars are worth every bite and every swirl. Make a batch and watch them disappear!