Sweet Potato Cheesecake Squares
These Sweet Potato Cheesecake Squares are a delightful blend of creamy cheesecake and the rich sweetness of sweet potatoes, perfect for any occasion.
Ingrédients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling
- 1 cup sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup sweet potato puree Can use canned or homemade.
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour For a gluten-free option, use gluten-free flour.
For the Crumble Topping
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon Optional.
Instructions
Preparation
- Start by gathering all your ingredients. Ensure that your sweet potato puree is ready.
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Base
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan.
Cheesecake Filling
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth.
- Add the sweet potato puree and blend until uniform. Incorporate the eggs one at a time, then add vanilla extract and spices.
- Sift the all-purpose flour into the mixture and fold until just combined.
Assembly
- Pour the cheesecake filling over the graham cracker crust, spreading it out evenly.
- In a small bowl, mix together brown sugar, rolled oats, and cinnamon for the crumble topping. Sprinkle it evenly over the cheesecake layer.
Baking
- Bake in the preheated oven for 30-35 minutes or until the center is set.
- Make sure the edges pull slightly away from the sides of the pan and the topping is golden brown.
Cooling
- Allow to cool in the pan on a wire rack. Once it reaches room temperature, refrigerate for at least 2 hours before cutting into squares.
Notes
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.