Sweet Potato Cheesecake Squares are like cozy fall vibes in dessert form.
They’re creamy, lightly spiced, and the buttery graham cracker crust just melts in your mouth.
I’ve made these for family gatherings and potlucks, and they disappear fast.
If you love cheesecake and sweet potatoes, this is a dreamy combo you’ve gotta try.
Why I Love This Recipe
This dessert is a go-to for fall and winter get-togethers. It feels like a hug in a bite.
- The crust is buttery and crunchy — not too sweet, just perfect
- The cheesecake filling is rich and smooth, with real roasted sweet potato flavor
- It’s not too fussy, just bake, chill, slice, and serve
- You can make it ahead — which is a lifesaver for holidays
- It tastes even better the next day
Makes: 16 squares
Total Time: 1 hour 20 minutes (plus chilling time)
What You’ll Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup mashed roasted sweet potato (from 1 large sweet potato)
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup sour cream
Pro Tips
- Roast your sweet potato ahead of time — it brings out more natural sweetness than boiling
- Let all your ingredients come to room temp before mixing — no lumpy batter
- Don’t overmix once the eggs go in, or your cheesecake can crack
- Use parchment paper with overhang so you can lift the whole slab out for easy slicing
- Chill at least 4 hours before cutting, but overnight is best
Tools Required
- 9×9 baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
- Cooling rack
- Knife for slicing
Substitutions and Variations
- Swap graham crackers for gingersnaps for extra spice
- Use canned sweet potato puree if short on time
- Add chopped pecans to the crust for a nutty twist
- Use Greek yogurt instead of sour cream
- Top with whipped cream or a drizzle of maple syrup
Make Ahead Tips
- You can make these up to 2 days in advance. Store them in the fridge, tightly covered.
- You can roast and mash your sweet potatoes up to 3 days ahead and keep them in the fridge.
Step-by-Step Instructions
Step 1: Make the crust
In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tbsp melted butter until it feels like wet sand. Press it into a parchment-lined 9×9 pan and smooth it down evenly with the bottom of a glass.
Step 2: Roast and mash the sweet potato (if you haven’t already)
Roast a large sweet potato at 400°F for 45–60 minutes until tender. Let it cool, peel, and mash until smooth. Measure 1 cup.
Step 3: Make the cheesecake filling
In a large bowl, beat 8 oz softened cream cheese with ½ cup brown sugar until fluffy. Add 1 cup mashed sweet potato and beat until smooth. Add 2 eggs, 1 tsp vanilla extract, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ cup sour cream. Mix just until combined.
Step 4: Pour filling onto crust
Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula.
Ultra close-up of thick sweet potato cheesecake batter being poured and smoothed over the graham cracker crust in a square pan using a rubber spatula. On white marble counters with hints of gold, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Bake
Bake at 325°F for 40–45 minutes until set but slightly jiggly in the center.
Step 6: Cool and chill
Cool the cheesecake squares in the pan on a wire rack for 1 hour, then transfer to the fridge to chill at least 4 hours or overnight.
Step 7: Slice and serve
Lift the cheesecake out of the pan using the parchment paper. Slice into 16 squares and serve chilled.
Macros (Per Square – Approximate)
- Calories: 185
- Protein: 3g
- Carbs: 20g
- Fat: 10g
- Fiber: 1g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally creamy and full of starch, which helps give the cheesecake structure and moisture. Cream cheese adds that rich, tangy base we all love, and the eggs help it set up during baking without needing gelatin or extra thickeners. The sour cream keeps the texture smooth and gives just the right amount of tang to balance the sweetness.
Common Mistakes
- Not roasting the sweet potato: Boiled sweet potatoes make the filling watery.
- Cold ingredients: If your cream cheese or eggs are too cold, the batter gets lumpy.
- Overbaking: This dries out the cheesecake. Look for a slight jiggle in the center.
- Skipping chill time: The cheesecake needs time to set — don’t skip this step!
What to Serve With
- Hot coffee or chai tea
- A scoop of vanilla ice cream
- Fresh berries on the side
- Drizzle of maple syrup
- Whipped cream or cinnamon dusting
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s plain puree, not sweet potato pie filling.
Can I make it in a bigger pan?
Yes, but the cheesecake will be thinner and may bake faster. Watch the bake time.
How do I know it’s done baking?
It should be set around the edges with a slight jiggle in the center.
Can I freeze these?
Yes! Freeze slices individually wrapped, then thaw overnight in the fridge.
Do I need a water bath?
Nope, not for this recipe. It’s thick enough and forgiving.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
You can also freeze them in individual portions for up to 1 month. Let them thaw in the fridge overnight before serving.
Wrap Up
These Sweet Potato Cheesecake Squares are the kind of dessert that feels fancy but is secretly super easy. If you’re bringing dessert to a holiday or just want something cozy to snack on all week, this one’s for you. Try it, enjoy every creamy bite, and leave a comment below to let me know how yours turned out or if you have any questions!
