Sweet Potato Cheesecake Squares

by

Directions

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

  • In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

  • Press the crumbs firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool slightly.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese and sugar together until perfectly smooth and creamy.

  • Add the mashed sweet potatoes, eggs, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Beat on medium speed until all ingredients are fully incorporated and the filling is uniform.

3. Bake to Perfection:

  • Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

  • Bake for 30-35 minutes, or until the edges are set and the center only has a slight jiggle.

  • Remove from the oven and let the cheesecake cool completely to room temperature in the pan. Once cooled, cover and refrigerate for at least 4 hours, or ideally overnight, to fully set.

4. Finish & Serve:

  • Just before serving, make the whipped topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

  • Using the parchment paper overhang, carefully lift the entire cheesecake out of the pan. Place it on a cutting board and slice into squares.

  • Top each square with a dollop of whipped cream and serve.

Chef’s Notes

  • Flavor Boost: For a decadent twist, add a tablespoon of maple syrup to the whipped cream.

  • Crunchy Garnish: A sprinkle of toasted, crushed pecans over the top adds a wonderful textural contrast.

  • Make-Ahead Magic: This dessert is ideal for preparing a day in advance, allowing the flavors to meld beautifully.

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