SWEET POTATO CHEESECAKE SQUARES

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup brown sugar
• ½ tsp cinnamon
• 6 tbsp melted butter

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt

Optional topping:

• Whipped cream
• Chopped pecans or crushed graham crackers
• Drizzle of maple syrup or caramel

Instructions

1. Preheat oven to 325°F (160°C).
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the crust:
In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until it resembles wet sand.
Press evenly into the bottom of the pan.
Bake for 8–10 minutes, then let it cool while you make the filling.

3. Prepare the cheesecake filling:
In a large bowl, beat the cream cheese until smooth and fluffy (use a hand or stand mixer).
Add the mashed sweet potato, granulated sugar, and brown sugar. Beat until well combined.
Add the eggs one at a time, mixing on low speed.
Then add sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Mix just until smooth.

4. Pour the filling over the crust and spread it evenly.

5. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let it sit for 15 minutes.

6. Cool at room temperature, then chill in the fridge for at least 4 hours or overnight.

7. Slice into squares, top with whipped cream, pecans, or a drizzle of caramel if desired.

Storage:

• Keep in the fridge for up to 4–5 days.
• You can also freeze them for up to 2 months — just thaw overnight in the fridge.