Okay, so I’m kind of obsessed with these. They’re like cheesecake and sweet potato pie had a baby. And wow—they’re so creamy and yummy.

I made them last weekend, and the smell was just… cozy. They’ve got that fall flavor, but honestly, I’d eat them anytime.

It’s really simple, I promise. A few easy steps and boom—dessert magic. I’ll show you how I did it!

Why You’ll Love This Recipe

Incredible Flavor Combination: The blend of sweet potatoes, cinnamon, nutmeg, and maple syrup creates a warm, spiced, and creamy filling.
Easy to Make: No need for a water bath like a traditional cheesecake—just mix, pour, and bake!
Perfect for Holidays: A show-stopping dessert for Thanksgiving, Christmas, or any festive gathering.
Make-Ahead Friendly: These bars taste even better after chilling overnight, making them ideal for meal prep.
Great Texture: A crispy, buttery crust combined with a silky smooth filling makes for the perfect bite.

Required Kitchen Tools

Mixing Bowls
Food Processor (or rolling pin and zip-top bag for crushing cookies)
Hand Mixer or Stand Mixer
8×8 or 9×9 Baking Pan
Parchment Paper
Spatula

Ingredients

For the Crust (and Crumble Topping):

3/4 cup (90g) all-purpose flour
1/2 cup (62g) ground gingersnaps (about 20 thin, crispy cookies)
1/3 cup (67g) granulated sugar
1 stick (114g) cold butter, cubed
3/4 cup chopped pecans (roasted or raw)
1/4–1/2 teaspoon kosher salt (depending on preference)

For the Sweet Potato Cheesecake Filling:

1 (15oz / 425g) can sweet potato puree (or mashed, cooked flesh from a 1-lb sweet potato)
8 oz (227g) cream cheese, softened
1/2 cup (120g) sour cream (low-fat is fine)
1/3 cup (80ml) maple syrup
1/2 cup (98g) brown sugar (light or dark)
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs

Variations for Sweet Potato Cheesecake Bars

Swap the Crust: Try a graham cracker crust instead of gingersnaps for a more classic cheesecake feel.
Add a Streusel Topping: Mix brown sugar, butter, flour, and pecans for an extra-crunchy topping.
Use Pumpkin: Swap sweet potato puree for pumpkin puree if you prefer a pumpkin flavor.
Drizzle with Caramel: Add a caramel drizzle for extra sweetness and a gooey texture.
Make It Gluten-Free: Use almond flour or a gluten-free flour blend for the crust.

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
In a food processor, pulse the gingersnaps until they turn into fine crumbs. Alternatively, crush them in a zip-top bag using a rolling pin.
In a mixing bowl, combine the crushed gingersnaps, flour, sugar, pecans, and salt.
Add the cold butter cubes and cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Reserve 1/2 cup of the mixture for the topping.
Press the remaining crust mixture firmly into the bottom of the lined pan.
Bake for 10 minutes, then remove from the oven and let cool slightly.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy.
Add the sour cream, maple syrup, and brown sugar. Mix until fully combined.
Stir in the sweet potato puree, cinnamon, nutmeg, and salt.
Beat in the eggs one at a time, mixing just until incorporated.
Pour the filling over the baked crust and spread it evenly with a spatula.

3. Add the Crumble Topping

Sprinkle the reserved crust mixture over the top of the cheesecake layer.

4. Bake the Cheesecake Bars

Return the pan to the oven and bake for 30-35 minutes, or until the center is just set and slightly jiggly.
Remove from the oven and let cool to room temperature.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

5. Slice and Serve

Once fully chilled, lift the bars out using the parchment paper.
Cut into squares and serve as is or with a drizzle of caramel sauce.

How to Serve Sweet Potato Cheesecake Bars

These bars are delicious on their own, but you can elevate them with a few simple additions:

With Whipped Cream: A dollop of freshly whipped cream adds a creamy, airy texture.
With Caramel Sauce: Drizzle caramel sauce over the top for extra sweetness.
With a Dusting of Cinnamon: Sprinkle cinnamon or powdered sugar over the bars for a pretty finish.
With Toasted Pecans: Add extra crunch by sprinkling toasted pecans on top.

Storing Sweet Potato Cheesecake Bars

In the Fridge: Store in an airtight container for up to 5 days.
In the Freezer: Wrap bars individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
To Thaw: Let frozen bars thaw in the fridge overnight before serving.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein
1 Bar	~220	25g	12g	4g

Conclusion

And there you go—sweet potato cheesecake bars that are creamy, cozy, and full of flavor. Every bite gives you that smooth cheesecake layer with a hint of warm spice and that sweet potato goodness.

I’ve made these for fall parties, Thanksgiving, and sometimes just because I wanted something extra special. They’re easy to share, but honestly? I always save a few for myself.

If you love sweet potatoes and you love cheesecake, this one’s for you. Give it a try—you’ll be hooked.