Sweet Potato Cheesecake Bars
Anytime I crave a dessert that captures the authentic fall flavors and colors in every bite, I make these sweet potato cheesecake bars. I start with a buttery graham cracker crust with brown sugar, cinnamon, and nutmeg, and top it with two silky and smooth layers of cheesecake: aromatic vanilla and creamy sweet potato with cozy fall spices.
Comforting and with a perfectly balanced sweetness, these bars are filled with earthy flavors, and every forkful feels rich and indulgent. This is the dessert I choose to make when I want to surprise or impress my family. I have a reputation for reinventing classics and adding my spin to old-fashioned recipes, to make them more appealing, just like I did with this apple cheesecake pie and these pumpkin pie cheesecake bars.
Table of contents
The velvety smooth texture of these cheesecake bars is attractive and irresistible. I love that I can make this dessert a few days in advance, so it frees me up on the day I have to play the hostess. The bars also freeze well, making me look forward to leftovers. They make the ideal dessert for Thanksgiving and Christmas brunches, potlucks, or dinner parties. Sharing them with others is a true delight, as you can see the pure gastronomical joy they bring to those who try them.
Why you will love this recipe
- Sweet and light: These cheesecake bars are not overly sweet with just the right amount of mild sweetness from the potatoes, creaminess from the cream cheese, and light whipped cream on top.
- Easy to make: They may look like they are hard to make, but there are just a few simple steps to this delightful holiday treat.
- Tastes like the holidays: With pumpkin pie spices, silky sweet potato puree, and vanilla-spiced whipped cream, I love how these cheesecake bars taste like the holidays.
- They freeze well: I can make extra and freeze them for later or to give as gifts because they are easy to freeze and thaw.
What you will need
For the crust
- Wet ingredients: The butter acts as a glue, holding everything together while infusing it with a rich, buttery flavor. I use unsalted because I like the sweet flavors to shine through.
- Dry ingredients: Graham cracker crumbs make a quick and easy crust that complements the flavor of the sweet potatoes as well as the cheesecake.
- Seasonings: I use brown sugar instead of white for a richer sweetness that tastes more like molasses or caramel. The blend of cinnamon, nutmeg, and cloves adds a hint of the holidays to the crust as well.
For the vanilla cheesecake layers
- Wet ingredients: I use high-quality brick-style cream cheese, softened to room temperature. I also add some sour cream to the mixture to give it a bit of tanginess, prevent cracking, and make it extra moist. In addition, I use heavy cream to give it a velvety mouthfeel and keep it from feeling too dense. Eggs and sugar are essential for structure, helping to thicken the cheesecake and trap air for a light, fluffy filling.
- Dry ingredients: I use cornstarch to thicken the batter, prevent cracking, and add stability to give it a cakier texture.
- White layer: Pure vanilla extract enhances the overall flavor and cuts through the richness to complement the sweet potatoes.
- Orange layer: For the sweet potato cheesecake layer, I add sweet potato puree and pumpkin spice to the remaining batter.
- Garnish: I decorate the cheesecake bars with homemade whipped cream roses and a bit of ground cinnamon.
How to make
Preheat the oven: First, I preheat the oven to 325 degrees F and position the rack in the middle.
Make the crust: While I wait, I coat a 9×13-inch pan with baking spray. Then, I mix the crust ingredients in a large bowl and press them firmly into the pan.
Chill the crust: Then, I let it chill in the freezer for at least 20 minutes while I work on the batter.
Make the cheesecake batter: To make the cheesecake, I beat the cream cheese and sugar in my stand mixer on medium-low until the mixture is light and fluffy. Then, I add the rest of the ingredients and continue beating until the mixture is well-mixed and creamy, scraping the sides of the bowl as needed.
Chill again: Afterward, I take the chilled crust out of the freezer, pour half of the batter into the pan, and then put it back into the freezer for another hour.
Make the sweet potato layer: Next, whisk the sweet potato layer into the batter until thoroughly combined, then pour it over the chilled cheesecake.
Bake the cake: Now, bake the cake in the oven for one hour. I check mine after 45 minutes to ensure it doesn’t overcook. If the edges are set and the middle is slightly wobbly, it is done.
Cool: Then, I turn off the oven and leave the door open for one hour while it cools. Afterward, I remove the cake and place it on a cooling rack for two to three hours. Then, I refrigerate it for six to 24 hours.
Decorate: To serve the cheesecake bars, I make the whipped cream when I’m ready. Using a hand mixer, I whisk the vanilla, cream, and sugar in a cold metal bowl, starting at medium slow and gradually increasing to high speed. I keep mixing until soft peaks form, and it holds its shape.
Pipe and serve: Finally, I slice the bars into squares, fill a pastry bag with whipped topping and a star tip, and pipe it onto the cheesecake bars before serving.
Expert tip
The right kind of cream cheese
Although there may be several types of cream cheese on the market now, there is still only one kind that is right for making cheesecake. No matter what someone says, brick-style, full-fat cream cheese is the only kind that will give you the creamiest, most decadent cheesecake with a smooth, velvety mouthfeel and thickness to satisfy anyone. Spreadable cream cheese has been whipped, making it full of air. In contrast, whipped cream cheese contains air and stabilizers, which can cause the cheesecake to become runny. I only use Philadelphia Style cream cheese, by the way. It has the best flavor, and it never disappoints.
More tips to consider:
- Another way to make this faster and easier is to use premade whipped cream.
- Be sure to use softened cream cheese and room-temperature ingredients.
- In addition, the heavy cream and sour cream must be left out until it is at room temperature, or they can cause a gritty texture.
- Eggs should also be at room temperature, so they blend better and do not make the fats in the dairy re-harden.
Recipe variations and add-ins:
- Cake crust: Occasionally, I opt for a white or yellow cake mix as the crust instead of a traditional graham cracker crust. I mix in ½ cup of cold butter.
- Holiday flavor: For an extra boost of holiday flavor, I use gingerbread or spice-flavored cake mix.
- Pumpkin cheesecake bars: Instead of sweet potatoes, I usually make a second batch of these with pumpkin puree. They are also delicious, and I think the kids like them better, to be honest. Here is my recipe for ultimate pumpkin cheesecake bars.
- Caramel drizzle: To make these sweet potato cheesecake bars even more decadent, I like to drizzle some of my homemade caramel sauce on top. It is incredibly easy to make in just minutes with a few simple ingredients.
- Make it crumbly: I also like to add some oatmeal crumble with oats, nuts, flour, butter, and pumpkin pie spice.
Serving suggestions:
The sweet potato cheesecake bars should always be served chilled. To keep the layers neat and clean, I clean the knife after each cut and run it under cold water before slicing the bars. One of my favorite ways to serve this dessert is with a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of caramel sauce, or sweet and tart cranberry sauce, and a bit of ground cinnamon.
This is the perfect ending to a Thanksgiving dinner, whether I’m serving my whole extended family my perfect oven-roasted turkey with citrus herb butter or a smaller, crispy air fryer turkey breast for just our gang. Either way, a turkey, some side dishes, and this sweet potato dessert are enough to fill up everyone with leftovers. I love leftovers. To drink, I serve everyone these tangy cranberry mocktails. They are booze-free so that the kids can enjoy them too.
How to store leftovers:
- Refrigerate: Before topping with whipped cream, I store these bars in an airtight container in the fridge for up to five days.
- Freezing: To freeze, wrapped bars are placed in individual freezer bags, allowing me to take them out as needed.
- Defrost: I thaw them out in the fridge overnight for the best taste and texture before topping with fresh whipped cream.
Frequently asked questions
It could have been from overbaking. I check my cake at 45 minutes to ensure it doesn’t overcook. Some ovens cook at a higher temperature than others. When the edges are puffy and slightly brown, give the pan a little shake. The middle should jiggle just slightly. If so, it is done. But don’t worry, it can always be covered with whipped cream.
One way is to put it in a bowl of warm water for five minutes. Make sure it is out of the box, but leave it in the silver wrapper. If it is already unwrapped, put it in a freezer bag and press out the air. It can also be cut into cubes and microwaved for 15 seconds on low, checking and stirring every 15 seconds until it is soft enough. Make sure it does not get warm or melt.
The cream may not contain enough fat. Be sure it is heavy cream with at least 36% fat. Another reason could be that the cream was not cold enough. I put mine in the fridge the night before. I also place the stainless-steel bowl and beaters (whisk) in the freezer for 20 minutes before I start whipping it. Under-whipping can also be the reason. Make sure it is whipped until it holds its shape.
No, I would not suggest doing that. The heating of moisture inside the egg can cause a buildup of steam, potentially leading to the egg exploding. Place them in a bowl of warm water for 10 minutes, and they should come to room temperature quickly. The best approach is to let them sit on the counter for 30 minutes, allowing them to come to room temperature naturally.
The main reason is overbaking. This happens when the center rises while cooking and then sinks. To prevent this, bake the bars in a water bath to ensure even cooking. Lower the oven temperature, as it might be too hot, and cook for a longer time. Also, do not overbeat the eggs to avoid air pockets that may collapse.
More desserts with sweet potatoes:
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Sweet Potato Cheesecake Bars
Ingredients
Crust:
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter melted
Cheesecake Batter:
- 4 packages (8 oz each) cream cheese at room temperature
- 1 1/2 cup granulated sugar
- 2 tablespoon cornstarch
- 4 large eggs at room temperature
- 1/2 cup heavy whipping cream at room temperature
- 3/4 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Sweet Potato Layer:
- 2 cups sweet potato puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice optional
- Half of the remaining butter from the Cheesecake Layer
Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Cheesecake Crust:
- Lightly coat a 9×13-inch pan with baking spray and set aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan in an even layer.
- Refrigerate or best freeze for at least 20 minutes.
Cheesecake Batter:
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar on medium-low speed until light and fluffy.
- Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the crust from the freezer and pour half of the cheesecake batter mixture into the prepared pan. Save the remaining half for the Sweet Potato Layer.
- Place the mixture back in the freezer for about 1 hour; the layer needs to freeze sufficiently to allow the sweet potato layer to be poured on top.
Sweet Potato Layer:
- Add the ingredients for the "Sweet Potato Layer" to the remaining half of the cheesecake batter you set aside, and whisk until fully combined.
- Remove the pan with the cheesecake from the freezer and pour the sweet potato layer on top. Level the top with a spatula.
Bake:
- Bake in the preheated oven for about one hour.
- Do not open the oven door. After 45-60 minutes, check if the cheesecake is done. The center should wobble slightly, and the edges should be puffed and light golden brown.
- Turn off the oven, prop open the door, and leave the cheesecake to cool inside for one hour.
Chill:
- After one hour, remove from oven and place on a cooling rack for about 2 hours, then transfer to the refrigerator and chill for 6-24 hours.
Whipped Cream:
- Add cream, sugar, and vanilla to a large bowl.
- Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add whipped cream to a pastry bag fitted with a star piping tip. Pipe it onto cheesecake bars, sprinkle with cinnamon, and serve.
Video
Notes
The right kind of cream cheese
Although there may be several types of cream cheese on the market now, there is still only one kind that is right for making cheesecake. No matter what someone says, brick-style, full-fat cream cheese is the only kind that will give you the creamiest, most decadent cheesecake with a smooth, velvety mouthfeel and thickness to satisfy anyone. Spreadable cream cheese has been whipped, making it full of air. In contrast, whipped cream cheese contains air and stabilizers, which can cause the cheesecake to become runny. I only use Philadelphia Style cream cheese, by the way. It has the best flavor, and it never disappoints.More tips to consider:
- Another way to make this faster and easier is to use premade whipped cream.
- Be sure to use softened cream cheese and room-temperature ingredients.
- In addition, the heavy cream and sour cream must be left out until it is at room temperature, or they can cause a gritty texture.
- Eggs should also be at room temperature, so they blend better and do not make the fats in the dairy re-harden.