These Irresistible Sweet Potato Cheesecake Bars are a delightful treat that blend creamy cheesecake with the natural sweetness and warmth of sweet potatoes. With a crunchy crust beneath a smooth, spiced filling, they offer a wonderful mix of rich and comforting flavors perfect for the colder months.
I love making these bars when the leaves start to turn because they instantly bring that cozy, homey feeling to the kitchen. A little cinnamon and nutmeg in the filling make them smell amazing while baking, and I find it hard to stop tasting them fresh from the oven. They’re sweet but not too heavy, so you can enjoy a square without feeling overstuffed.
These bars work great as a dessert for family gatherings or even just as a special snack alongside a warm cup of tea or coffee. I usually cut them into small squares because everyone ends up wanting more than one! If you’re a fan of both cheesecake and sweet potatoes, these bars are definitely a recipe to keep handy all season long.
Key Ingredients & Substitutions
Sweet Potatoes: Use cooked and mashed sweet potatoes for natural sweetness and creaminess. If you don’t have sweet potatoes, pumpkin puree can be a great substitute with a similar flavor.
Cream Cheese: This gives the bars that rich, smooth texture. For a lighter option, try using light cream cheese or a mix of cream cheese and Greek yogurt.
Graham Cracker Crust: Adds a nice crunch and flavor. If graham crackers aren’t available, digestive biscuits or crushed vanilla wafers work well too.
Spices: Cinnamon, nutmeg, and ginger bring warm autumn flavors. Feel free to adjust these to your taste or swap with pumpkin pie spice for convenience.
Meringue Topping: Made from egg whites and sugar, it adds a fluffy, toasted finish. If you prefer, you can skip this or top with whipped cream instead.
How Do You Get a Smooth, Creamy Sweet Potato Cheesecake Filling?
The secret is to fully soften your cream cheese and mash your sweet potatoes well. Here’s how:
- Beat the cream cheese alone first until it’s silky smooth before adding sugar.
- Mix eggs in one at a time to keep the batter smooth and prevent curdling.
- Add mashed sweet potatoes and spices gradually and mix until just combined.
- Avoid overmixing, which can make the filling dense or cause cracks.
This approach helps keep your cheesecake layer velvety with no lumps, making every bite creamy and delicious.
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size for cutting bars and ensures even baking.
- Mixing bowls – you’ll need a few to mix the crust, filling, and meringue separately.
- Electric mixer or hand mixer – makes beating cream cheese and egg whites much easier and smoother.
- Spatula – great for spreading the cheesecake filling and meringue evenly.
- Kitchen torch or broiler – for browning the meringue topping nicely without extra baking time.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crust for added crunch and a nutty flavor.
- Mix in some orange zest to the cheesecake layer to brighten the sweet potato flavor.
- Swap out the meringue topping for a dusting of cinnamon sugar or whipped cream for a simpler finish.
- Stir mini chocolate chips into the filling for a subtle chocolate surprise in every bite.
Irresistible Sweet Potato Cheesecake Bars You’ll Crave All Season
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- Pinch of salt
For the Sweet Potato Cheesecake Layer:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato, roasted or boiled)
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, 40 minutes for baking the crust and cheesecake layers, plus about 10 minutes to prepare and brown the meringue. Then you’ll need to let the bars cool and chill in the refrigerator for at least 2 hours before serving. So overall, plan for about 3 hours including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until everything looks like wet sand. Press this mixture firmly into the bottom of a greased 9×9-inch square baking pan. Bake the crust for 8-10 minutes until it’s set and you can smell the yummy aroma. Take it out and set it aside to cool a bit.
2. Make the Sweet Potato Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix well. Add the eggs one at a time, beating after each addition. Stir in the mashed sweet potatoes, vanilla, cinnamon, nutmeg, ginger, and salt until everything is nicely blended. Pour this filling over the cooled crust and spread it evenly.
3. Bake the Cheesecake Layer:
Bake the whole pan at 350°F (175°C) for about 35-40 minutes. You’ll know it’s ready when the edges are firm but the center still jiggles slightly. Take it out of the oven and let it cool for a few minutes.
4. Prepare the Meringue Topping:
While the cheesecake cools, beat the egg whites with cream of tartar in a clean, dry bowl on medium speed until soft peaks form. Slowly add the sugar while increasing to high speed, and beat until the meringue is glossy and forms stiff peaks. Stir in the vanilla extract gently.
5. Top with Meringue and Brown:
Spread or pipe the meringue over the warm cheesecake layer. Use a kitchen torch to lightly toast the meringue until golden brown peaks form. If you don’t have a torch, you can place the pan under the broiler for 1-2 minutes but watch it closely so it doesn’t burn.
6. Cool and Serve:
Allow the bars to cool completely to room temperature, then chill in the refrigerator for at least 2 hours so they set well. Cut into squares and enjoy these creamy, spiced, sweet delights—perfect served chilled or at room temperature.
Can I Use Frozen Sweet Potato for This Recipe?
Yes! Just make sure the sweet potato is fully thawed and drained of any excess moisture before mashing. This helps keep the cheesecake filling smooth and not too watery.
How Should I Store Leftover Sweet Potato Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or bring to room temperature. Avoid leaving them out too long to keep the meringue fresh.
Can I Make These Bars Ahead of Time?
Absolutely! You can prepare the crust and cheesecake layers up to a day in advance. Add the meringue topping and toast it just before serving for the best texture and appearance.
What Can I Use If I Don’t Have a Kitchen Torch?
No worries! Place the meringue-topped bars under a hot broiler for 1-2 minutes, watching carefully to prevent burning. Keep the oven door slightly open to monitor closely.
