Why Sweet Potato + Cheesecake Works
Combining sweet potato with cheesecake marries two comforting, rich textures and flavors:
Sweet potato brings natural sweetness, moisture, earthy flavor, and nutrients like beta‑carotene, fiber, and vitamins.
Cheesecake adds creaminess, tang, richness, and structure via cream cheese, eggs, and often sour cream.
Together, you get a dessert that feels indulgent yet balanced — not overly sweet, but satisfying and aromatic.
Many recipes for “Sweet Potato Cheesecake Squares” follow that blueprint: a crust (graham crackers or cookies), a cheesecake‑sweet potato filling, baked, cooled, and cut into squares.
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Some versions also incorporate ricotta, Greek yogurt, or sour cream to lighten texture.
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What I’m giving you here is a “master recipe” you can adapt: for pan size, crust type, flavor tweaks, or even a no‑bake variant.
Ingredient Logic & Key Decisions
Before the full recipe, it helps to understand the role of each ingredient so you can tweak or adjust based on your preferences, availability, or dietary constraints.
Component Purpose / What It Contributes Notes & Alternatives
Crust (graham crackers, cookie crumbs, ginger snaps, etc.) Provides a solid base and textural contrast to creamy filling Use gluten‑free crumbs if needed; or a nut + date crust for no‑refined sugar version
Butter (melted) Binds the crust; adds richness You can partly substitute coconut oil or another solid fat (but flavor will shift)
Cream cheese The “cheesecake” base — provides tang, creaminess, structure Use full-fat for best texture; softened to room temp for smooth blending
Sweet potato (mashed / pureed) Sweetens naturally, adds color, moisture, flavor, nutrients Roast or steam, then mash very smooth; avoid lumps that spoil texture
Sugar (granulated, brown sugar) Sweetness and balancing flavor Adjust amount depending on how sweet your sweet potato is
Eggs Bind and help set the cheesecake filling Use room-temp eggs for better emulsification
Sour cream / Greek yogurt / cream Adds tang, softness, moisture, balances richness Many recipes include or partially substitute these to lighten texture
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Spices / flavorings Warmth and depth (cinnamon, nutmeg, ginger, vanilla) Adjust to taste; you may also add citrus zest for brightness
Salt Enhances all flavors and cuts sweetness Use a good-quality salt and adjust depending on other ingredients
“Master” Sweet Potato Cheesecake Squares Recipe
This version aims to produce ~16 medium squares (in a 9×13‑inch pan). You can scale up/down as needed.
Ingredients (for ~16 squares)
Crust Layer
1½ cups (≈ 150–180 g) graham cracker crumbs (or cookie crumbs)
2 Tbsp brown sugar (or granulated sugar)
5 Tbsp (≈ 70 g) unsalted butter, melted
Filling / Cheesecake Layer
8 oz (≈ 225 g) cream cheese, softened to room temperature
1 cup mashed sweet potatoes (about 1 medium-to-large sweet potato, roasted/steamed & cooled)
½ cup sour cream or Greek yogurt
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp pure vanilla extract
½ tsp ground cinnamon
⅛–¼ tsp ground nutmeg
Pinch salt
Optional Toppings / Garnish
Whipped cream
Crushed pecans or walnuts
Caramel drizzle
Dust powdered sugar or cinnamon
Equipment & Prep Tips
9×13-inch baking pan (or equivalent size)
Parchment paper or foil (for lining)
Mixing bowls
Electric mixer or stand mixer (or sturdy hand mixer)
Masher or food processor for sweet potato
Measuring spoons and cups (or preferably a kitchen scale)
Spatula, whisk, knife
Cooling rack
Prep tips:
Soften cream cheese well ahead so it blends smoothly (no lumps).
Roast or steam sweet potato until very soft; cool before mashing.
Line your baking pan with parchment (leaving overhang) for easy removal.
Preheat oven early so everything is ready when filling is done.
Step‑by‑Step Instructions (with Timing & Tips)
Here’s a detailed walk-through. Read first so you can coordinate.
Step 1: Prepare the Crust
Preheat the oven to 350 °F (≈ 175 °C).
In a bowl, combine the graham cracker (or chosen) crumbs + brown sugar.
Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
Press the crust mixture firmly and evenly into the bottom of your lined 9×13 pan (or equivalent). Use the bottom of a measuring cup to compact it.
Bake the crust for 8–12 minutes, until it’s set and lightly golden. Remove from oven and allow it to cool slightly while preparing the filling.
Why bake first? Prebaking helps the crust firm up so it doesn’t go soggy when you pour the cheesecake filling over it.
Step 2: Prepare Sweet Potato
If you haven’t already, roast or steam a sweet potato until very tender (poke with fork, it should slide easily).
Let it cool, peel (if needed), and mash or puree until smooth — no lumps.
Measure 1 cup of mashed sweet potato.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat softened cream cheese (with mixer) until smooth and creamy. Scrape down sides to ensure uniform texture.
Add mashed sweet potato and sour cream (or Greek yogurt); beat until well combined.
Add sugar, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
Add eggs one at a time, beating after each, but don’t overbeat (you want to avoid whipping in too much air).
Scrape bowl again, ensure mixture is smooth and homogeneous.
Step 4: Assemble & Bake
Pour the cheesecake filling over the slightly cooled crust. Use a spatula to smooth the top, tapping gently to release air bubbles.
Bake in the preheated oven for 30–35 minutes, or until the edges are set but the center still wobbles slightly when the pan is gently shaken.
Turn off the oven, open the door slightly, and allow the pan to rest in the warmed oven for ~10 minutes (this gentler cooling helps prevent cracks).
Remove from oven and cool completely on a wire rack.
Step 5: Chill Thoroughly & Slice
Once at room temperature, cover the pan and refrigerate for at least 3–4 hours, preferably overnight, to fully set.
When ready, lift the parchment overhang to remove the slab, then slice into squares with a sharp knife (wipe knife between cuts).
Serve chilled or at a slightly cool temperature.
Approximate Timeline & Workflow
Step Time Estimate
Prep & roast sweet potato 30–45 min (can be done ahead)
Preheat & prep crust 5 min
Press crust & bake it 8–12 min
Make filling 10 min
Bake cheesecake layer 30–35 min
Cool (pan to room) ~30 min
Chill overnight / 3-4 hours ~4–8 hours
Slice & serve 5–10 min
Active work time is ~1 hour (not counting sweet potato cooking and chilling time).
Variations & Flavor Twists
You can adapt the basic recipe in many ways:
Gingersnap or spiced crust
Use gingersnap, speculaas, or spiced cookie crumbs instead of graham crackers for extra warmth. (Some bars use a gingerbread-style crust + crumble topping.)
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Roasted pecan / nut topping
Add chopped toasted pecans or walnuts on top, or swirl in nut butter.
Marbled version
Reserve a bit of plain cheesecake batter and swirl it into sweet potato filling for visual interest.
Pumpkin + sweet potato hybrid
Use half sweet potato, half pumpkin puree for a layered flavor.
No‑bake version
Use a crust made of nuts/dates and a filling that sets with gelatin or agar. There is a no‑bake sweet potato cheesecake squares recipe using sunflower seeds, walnuts, dates, etc.
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Spice adjustments
Increase cinnamon, add cardamom, allspice, or even a pinch of cloves.
Citrus brightness
Add a little lemon or orange zest to the filling or drizzle citrus glaze on top.
Chocolate swirl
Drop in some melted dark chocolate swirl lines before baking.
Tips, Troubleshooting & Best Practices
Problem Likely Cause Solution / Prevention
Cracks on surface Cheesecake cooled too fast or overbaked Use gentle cooling (don’t blast with cold air), don’t overbake, leave in oven with door ajar for a bit
Soggy crust Crust not pre-baked enough or stayed wet Pre-bake crust well; press firmly; ensure crust is set before filling
Lumpy filling Cream cheese or sweet potato mixture not smooth or poorly blended Use room-temp cream cheese, mash sweet potato thoroughly, blend well before adding eggs
Cheesecake too loose / doesn’t set Undercooked, too much moisture, weak binding Bake until edges are set; consider adding a small amount of cornstarch or a third egg to strengthen; ensure chilling
Flavor too bland Not enough spice, salt, vanilla Taste filling before baking (just blend raw mixture) and adjust spices, salt, vanilla
Difficult cutting (crumbs or messy edges) Insufficient chilling Chill thoroughly; use a hot water‑warmed knife, wipe between cuts
Extra best-practice tips:
Use the middle rack in oven so top doesn’t brown too fast.
Rotate pan midway if your oven has hot spots.
Use high-quality cream cheese.
Cool gradually — sudden temperature shifts cause cracks.
Chill overnight — flavor improves and texture firms.
Slice with a sharp knife, warming blade slightly between cuts helps clean slices.
Store squares covered in the refrigerator. They stay fresh for several days; some say they improve in flavor over time.
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Serving Suggestions & Pairings
Top each square with whipped cream or lightly sweetened sour cream.
Sprinkle chopped nuts (pecans, walnuts) or toasted coconut.
Drizzle a little caramel sauce or maple syrup for added sweetness.
Dust with ground cinnamon or cocoa powder.
Serve with a scoop of vanilla ice cream for contrast (warm/cold).
Accompany with coffee, chai, or spiced tea.
Garnish with fresh mint or orange zest for brightness.
Full Clean / Printable Version
Sweet Potato Cheesecake Squares
(Yields ~16 squares in a 9×13-inch pan)
Ingredients
Crust:
1½ cups graham cracker (or cookie) crumbs
2 Tbsp brown sugar
5 Tbsp unsalted butter, melted
Filling:
8 oz cream cheese, softened
1 cup mashed sweet potato (cooled, very smooth)
½ cup sour cream or Greek yogurt
¾ cup granulated sugar
2 eggs (room temperature)
1 tsp vanilla extract
½ tsp ground cinnamon
⅛‑¼ tsp ground nutmeg
Pinch salt
Topping / Garnishes (optional):
Whipped cream
Chopped nuts
Caramel drizzle
Powdered sugar, spices
Method
Preheat oven to 350 °F (175 °C). Line 9×13 pan with parchment.
Make crust: mix crumbs + sugar + melted butter; press firmly into pan; bake 8–12 min; cool slightly.
Roast/steam sweet potato; mash thoroughly; cool.
Make filling: beat cream cheese until smooth; add sweet potato + sour cream; then sugar, vanilla, spices; then eggs one at a time, mixing gently.
Pour filling over crust; smooth top; bake 30–35 min, until edges set and center slightly jiggles.
Turn off oven and open door slightly for ~10 min; then remove and cool on rack.
Chill in fridge at least 3–4 hours or overnight.
Slice into squares; garnish and serve chilled.
If you like, I can send you a 2000‑word PDF version, or scale this recipe for more (24 or 30 squares) or fewer (8 squares). I can also give you a gluten-free / vegan alternative. Which version would you like me to send next?
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