Description
These Sweet Potato Cheesecake Bars combine a creamy, spiced cheesecake layer with a rich sweet potato topping on a buttery graham cracker crust. Finished with a light cinnamon whipped cream, these bars are a perfect festive dessert, blending warm fall spices with traditional cheesecake decadence.
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 cups granulated sugar
- 2 tablespoons 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
- Half of the remaining butter from the Crust (about 1/4 cup)
Sweet Potato Layer
- 2 cups sweet potato puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice (optional)
Whipped Cream Topping
- 2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and adjust the oven rack to the middle position to ensure even baking.
- Prepare the Crust: Lightly coat a 9×13-inch baking pan with baking spray. In a large bowl, mix together the graham cracker crumbs, brown sugar, ground cinnamon, nutmeg, cloves, and melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan. Refrigerate or preferably freeze for at least 20 minutes to set.
- Make the Cheesecake Batter: Using a stand mixer or hand mixer, beat the cream cheese and granulated sugar on medium-low speed until the mixture is light and fluffy. Add cornstarch, eggs, heavy cream, sour cream, vanilla extract, and half of the reserved butter. Continue beating until fully combined and creamy, scraping down the sides and bottom of the bowl as needed.
- Assemble the Cheesecake Base Layer: Remove the crust from the freezer and pour half of the cheesecake batter over it, spreading evenly. Return to the freezer for about 1 hour to firm up, allowing the next layer to be poured without mixing.
- Prepare the Sweet Potato Layer: To the remaining half of the cheesecake batter, whisk in the sweet potato puree, ground cinnamon, nutmeg, and optional pumpkin spice until completely combined.
- Add the Sweet Potato Layer: Take the pan out of the freezer and pour the sweet potato cheesecake mixture on top of the firm base layer. Smooth the top with a spatula.
- Bake: Bake the cheesecake bars in the preheated oven for about 1 hour. Avoid opening the oven door during baking. After 45-60 minutes, check for doneness; the center should wobble slightly while the edges are puffed and light golden brown.
- Cool in Oven: Once baked, turn off the oven and prop open the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure gentle cooling.
- Chill: Remove the cheesecake from the oven and place on a cooling rack for about 2 hours at room temperature. Then transfer to the refrigerator and chill for 6 to 24 hours until fully set.
- Prepare Whipped Cream: In a large bowl, combine cold heavy cream, granulated sugar, and vanilla extract. Using a hand or stand mixer, whisk starting on slow-medium speed, gradually increasing to high until soft peaks form and the whipped cream holds shape.
- Serve: Transfer whipped cream into a pastry bag fitted with a star tip and pipe onto individual cheesecake bars. Sprinkle with ground cinnamon for garnish and serve chilled.
Notes
- For the best texture, ensure all dairy ingredients for the cheesecake batter are at room temperature before mixing.
- Freezing layers before baking helps maintain clean layers and prevents mixing.
- If pumpkin spice is unavailable, a mixture of cinnamon, nutmeg, ginger, and cloves can be used as a substitute.
- Do not overbake; slight wobble in the center indicates perfect doneness to avoid cracking.
- The cheesecake bars must chill thoroughly to set properly, so plan ahead for refrigeration time.
- Graham cracker crust can be made gluten-free by using gluten-free graham crumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
