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Sweet Potato Cheesecake Bars - Creamy, Cozy, and Perfect for Sharing

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups finely crushed graham crackers (about 14 full sheets) or gingersnaps for extra spice
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, melted
  • For the cheesecake filling:
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream, at room temperature
  • 1 cup mashed, cooked sweet potato (well mashed and cooled)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for a little warmth)
  • 1/4 teaspoon fine sea salt
  • For topping (optional):
  • Lightly sweetened whipped cream
  • A sprinkle of cinnamon or crushed pecans

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Make the crust: In a bowl, combine crushed crackers, sugar, cinnamon, and salt. Stir in melted butter until the crumbs look like wet sand.
  3. Press and pre-bake: Firmly press the mixture into an even layer in the pan. Bake for 8–10 minutes until set and fragrant. Set aside to cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat the cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. Add sugars: Beat in brown sugar and granulated sugar until creamy and no lumps remain.
  6. Mix in eggs and vanilla: Beat in eggs one at a time, mixing on low until just combined. Add vanilla. Scrape the bowl again to ensure a smooth base.
  7. Add sour cream and spices: Mix in sour cream, cinnamon, nutmeg, ginger (if using), and salt. Blend until smooth but don’t overmix.
  8. Fold in sweet potato: Stir in the mashed sweet potato until fully incorporated and the batter is a uniform color.
  9. Pour and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles and smooth the top with a spatula.
  10. Bake: Bake at 325°F (165°C) for 30–38 minutes. The edges should be set and the center slightly wobbly, not liquidy. Avoid browning on top.
  11. Cool gradually: Turn off the oven, crack the door slightly, and let the bars rest inside for 10 minutes. Transfer to a wire rack and cool to room temperature.
  12. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
  13. Slice and serve: Use the parchment to lift the slab out. Warm a sharp knife under hot water, wipe dry, and cut into neat bars. Top with whipped cream and a dusting of cinnamon or pecans, if desired.