These Sweet Potato Cheesecake Bars combine the cozy flavors of spiced sweet potato pie with the creamy richness of cheesecake. A homemade graham cracker crust is made with nutty brown butter, then layered with a smooth cheesecake filling infused with cinnamon, ginger, nutmeg, and sweet potato. After baking and chilling, each bar is finished with a swirl of maple whipped cream and a dusting of cinnamon. Perfect for Thanksgiving, holiday gatherings, or anytime you’re craving a fall-inspired dessert, these cheesecake bars are festive, indulgent, and guaranteed to impress!
Creamy, Bite-Sized Sweet Potato Cheesecake Bars
Sweet potato pie has always been a holiday favorite in my family, but if you know me, you also know that cheesecake is my go-to dessert. So I figured, why not combine the two? Okay, admittedly, I already did that with my brown butter sweet potato cheesecake. But the only thing better than cheesecake is cheesecake that you don’t have to share, and these bars are just that!
They take the best parts of each dessert and bring them together. I’m talking a nutty brown butter graham cracker crust, a creamy cheesecake filling swirled with mashed sweet potato and warm spices, and a topping of maple whipped cream that makes every bite taste like fall.
The end result is a dessert that’s just as comforting as a classic sweet potato pie, but with the rich, velvety texture of cheesecake baked right in. What’s not to love?
More Reader Favorite Cheesecake Recipes
- Apple Crisp Cheesecake Bars
- Pumpkin Cheesecake Bars with Maple Whipped Cream
- Mini Oreo Cheesecakes with Oreo Crust
- Birthday Cake Cheesecake w/ Edible Cookie Dough
- Key Lime Cheesecake
- Lemon Blueberry Cheesecake Recipe
Ingredients You’ll Need
Graham Cracker Crust
Graham Cracker Crumbs: These form the base of the crust! Crush whole crackers, or use pre-made graham cracker crumbs, if preferred.
Brown Sugar: This enhances the sweetness of the crust and adds a subtle maple taste. Use light brown sugar or dark brown sugar, depending on your preferences. Dark brown sugar will have a stronger taste.
Unsalted Butter: Once melted, this combines all the crust ingredients, creating a smooth, cohesive base with an extra-rich taste. I highly recommend using browned butter for a rich, nutty taste.
Spices: Ground cinnamon, ginger, and salt add warmth, preventing the crust from being too sweet!
Cheesecake Filling
Cream Cheese: A must in any cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub, and let it soften for easy mixing.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Granulated Sugar: Sweetens the filling, balancing some of the tang.
Eggs: These help create the custard and bind the ingredients so that the cheesecake bars don’t fall apart.
Sweet Potato: This is crucial for a bold sweet potato flavor! For the best flavor, roast and mash a sweet potato yourself. If needed, you can use canned sweet potato, but it will be lacking in flavor. If you are using canned sweet potato, make sure “sweet potato” is the only ingredient in the can.
Vanilla Extract: Enhances the rest of the ingredients and adds delicious vanilla notes to the filling.
Spices: Ground cinnamon, nutmeg, ginger, cloves, and salt infuse the filling with a delicious, warm, spiced taste.
Toppings: Maple whip cream and an extra dash of cinnamon add the perfect finishing touches.
How to Make Sweet Potato Cheesecake Bars
Step 1. Make the brown butter. Heat pieces of butter in a large pot or skillet over medium heat until the butter turns an amber color. Once browned, the popping slows, and the butter has a nutty aroma, it is ready. Remove it from the heat, and set it aside.
Step 2. Prepare the crust. Next, mix the graham cracker crumbs, spices, sugar, salt, and brown butter in a bowl. Once combined, press the mixture into the bottom of a square baking dish lined with parchment paper, and bake until it’s lightly golden. Then, set aside.
Step 3. Make the filling. Beat the cream cheese and sugar in a large bowl on medium-high speed until smooth. Then, add all the remaining ingredients except the eggs, mixing until smooth. Once combined, add the eggs one at a time.
Step 4. Assemble and bake. Pour the filling over the crust, smoothing out the top. Tap the pan gently on the counter to release air bubbles, and bake just until the edges are set and the center still jiggles.
Step 5. Cool. Turn off your oven, and crack the door, letting the cheesecake cool for 30 minutes. Then, transfer the cheesecake to the counter, and let it rest at room temperature for at least an hour before transferring it to the fridge.
Step 6. Serve. Remove the cheesecake from the springform pan, slice it into squares, pipe whipped cream on top, and finish with a dusting of cinnamon. Enjoy!
Tips & Tricks
- Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack.
- Don’t overmix your filling. Overmixing can lead to cracks.
- Don’t overbake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- Before removing the cheesecake, run a knife around the edges of the pan. This prevents sticking and cracking.
How to Prevent Cracking
Cracking in your cheesecake isn’t the end of the world, but there are a few steps you can take to avoid it!
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes, only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers, but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
Frequently Asked Questions
How do I know when my sweet potato cheesecake bars are done?
The bars are done when the edges are set, and the center is slightly jiggly. The center should not be liquidy. The internal temperature should reach around 150°F (65°C).
How long do cheesecake bars last?
Store leftover bars covered in the refrigerator for up to 5 days.
Can I freeze leftovers?
Yes! Freeze individually wrapped bars for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
More Reader Favorite Cheesecake Recipes
- Oreo Cheesecake
- Easy Pumpkin Cheesecake
- Homemade Salted Caramel Cheesecake
- Easy Mini Cheesecake Recipe
- Strawberry Cheesecake
- Passionfruit Cheesecake
I hope you love my Sweet Potato Cheesecake Bars recipe! It’s sweet, spiced, and guaranteed to become an instant favorite! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Sweet Potato Cheesecake Bars with Maple Whipped Cream
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp brown sugar light or dark
- 6 tbsp unsalted butter cut into pieces
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch of salt
For the Cheesecake Filling
- 16 oz cream cheese 2 blocks, room temperature
- 1/3 cup sour cream room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sweet potato cooked and mashed
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Pinch of salt
- Maple Whipped Cream for topping
- Ground cinnamon for garnish
Instructions
Make the Crust.
- Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.
- Next, mix graham cracker crumbs, spices, sugar, salt, and brown butter in a bowl until combined. Then, press the mixture firmly into the bottom of an 8×8 inch square baking pan with parchment paper (leaving an overhang on two sides for easy lifting). Bake for about 10 minutes in a preheated oven at 350F. Once baked, set aside to cool slightly. Reduce the oven temperature to 325F.
Make the Sweet Potato Cheesecake Filling.
- In a large bowl, beat cream cheese and sugar on medium high until very smooth (about 2 minutes).
- Add sour cream, vanilla, mashed sweet potato, and spices to the filling. Mix on medium high until fully incorporated. Then, add eggs one at a time, beating just until combined (don’t overmix to avoid cracks).
Assemble & Bake.
- Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until the edges are set and the center jiggles. Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 30 minutes. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 3 hours or overnight.
- Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it). Use the parchment overhang to lift bars out of the pan.
- Slice into squares with a warm, clean knife for smooth edges and pipe on maple whipped cream and dust them with ground cinnamon.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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