Sweet Potato Cheesecake Squares
Dreamy Sweet Potato Cheesecake Squares Creamy spiced and perfect for fall Get the recipe and try it today
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 squares
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- 6 tablespoons Melted Unsalted Butter
- ¼ cup Granulated Sugar (for the crust)
- ¾ cup Granulated Sugar (for the filling)
- 24 ounces Cream Cheese (three 8-ounce packages), softened
- 1 ½ cups Sweet Potato Puree
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Wrap the bottom of a springform pan in foil.
- Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press into the bottom of the springform pan to form the crust.
- Bake the crust for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat softened cream cheese and ¾ cup sugar until smooth and creamy.
- Add sweet potato puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until just combined. Do not overmix.
- Pour the cheesecake batter over the cooled crust.
- Place the springform pan in a larger baking pan. Add hot water to the larger pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Cut into squares and serve. Garnish with whipped cream and cinnamon, if desired.
Find it online: https://thecozycuppa.com/dreamy-sweet-potato-cheesecake-squares/