These sweet potato cheesecake bars are a show-stopping fall dessert featuring layers of creamy cheesecake and spiced sweet potato filling on a graham cracker crust. Topped with cinnamon whipped cream, these cheesecake bars combine the richness of cream cheese with the earthy sweetness of sweet potatoes for an elegant Thanksgiving dessert that’s perfect for holiday gatherings.
Prep Time: 30 minutes | Bake Time: 60 minutes | Chill Time: 8 hours | Total Time: 10 hours | Servings: 16 bars
Table of Contents
Why These Sweet Potato Cheesecake Bars Are Special
These layered cheesecake bars offer the perfect combination of creamy cheesecake and sweet potato pie flavors in one convenient dessert. The velvety texture, spiced graham cracker crust, and cinnamon whipped cream topping create a sophisticated dessert that’s easier to serve than traditional cheesecake. The sweet potato layer adds rich, earthy flavor balanced by warm spices like cinnamon, nutmeg, and cloves.
What makes this recipe special:
- Layered dessert with graham cracker crust, cheesecake, and sweet potato
- Rich yet not overly sweet
- Elegant cinnamon whipped cream topping
- Easier to serve than round cheesecake
- Perfect make-ahead Thanksgiving dessert
- Beautiful presentation for holiday tables
What Do Sweet Potato Cheesecake Bars Taste Like?
Sweet potato cheesecake bars have a rich, earthy flavor from the sweet potatoes complemented by cinnamon and nutmeg. These warm spices give a hint of autumn that’s reminiscent of pumpkin desserts. The cream cheese balances the natural sweetness of the sweet potatoes, creating a silken texture that’s addictively good. Despite being rich, the dessert has a lightness that keeps it from feeling heavy.
Ingredients for Sweet Potato Cheesecake Bars
For the Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs, at room temperature
- 1/2 cup heavy whipping cream, at room temperature
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Sweet Potato Layer:
- 2 cups sweet potato puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice (optional)
- Half of the remaining cheesecake batter
For the Cinnamon Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish
How to Make Sweet Potato Cheesecake Bars
Step 1: Prepare and Preheat
Preheat your oven to 325°F. Position the oven rack in the middle of the oven for even baking. Lightly coat a 9×13-inch baking pan with baking spray and set aside.
Step 2: Make the Graham Cracker Crust
In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Use the bottom of a measuring cup to compact it thoroughly. Freeze the crust for at least 20 minutes to set while preparing the filling.
Step 3: Prepare the Cheesecake Batter
In the bowl of a stand mixer or using a hand mixer in a large bowl, beat the cream cheese and sugar together on medium-low speed until light and fluffy, about 2-3 minutes. Add the cornstarch, eggs, heavy cream, sour cream, and vanilla extract. Continue beating until well combined and creamy, scraping down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
Step 4: Create the First Cheesecake Layer
Remove the crust from the freezer and pour half of the cheesecake batter mixture into the prepared pan, spreading it evenly over the crust. Reserve the other half of the batter for the sweet potato layer. Return the pan to the freezer for about 1 hour—this layer needs to freeze enough to support the sweet potato layer on top without mixing together.
Step 5: Make the Sweet Potato Layer
Add the sweet potato puree, cinnamon, nutmeg, and pumpkin spice (if using) to the remaining half of the cheesecake batter. Whisk thoroughly until fully combined and smooth with no lumps. The color should be uniform throughout.
Step 6: Add the Sweet Potato Layer
Remove the pan from the freezer. Gently pour the sweet potato mixture over the frozen cheesecake layer, spreading it carefully with a spatula to create an even top. Try not to disturb the frozen layer beneath.
Step 7: Bake
Bake in the preheated oven for about 60 minutes. For best results, bake in a water bath by placing the 9×13 pan inside a larger roasting pan filled halfway with hot water—this ensures even cooking and prevents cracking. Try not to open the oven door during baking. After 45 minutes, check for doneness. A small area in the center should wobble slightly, while the edges should be puffed and light golden brown.
Step 8: Cool Gradually
Turn the oven off and prop the oven door open slightly. Leave the cheesecake in the oven to cool gradually for 1 hour. This slow cooling prevents cracking from temperature shock. After 1 hour, remove from the oven and place on a cooling rack for about 2 hours until completely cooled to room temperature.
Step 9: Chill Thoroughly
Transfer the completely cooled cheesecake bars to the refrigerator and chill for at least 6 hours, or up to 24 hours. This chilling time is essential for the cheesecake to set properly for clean slicing.
Step 10: Make Cinnamon Whipped Cream
When ready to serve, add the cold heavy cream, sugar, and vanilla to a large bowl. Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape, about 3-4 minutes. Be careful not to overbeat.
Step 11: Decorate and Serve
Transfer the whipped cream to a pastry bag fitted with a star piping tip. Pipe decorative swirls onto each cheesecake bar. Lightly sprinkle with ground cinnamon for garnish. Slice into bars and serve chilled.
Tips for Perfect Sweet Potato Cheesecake Bars
Use room temperature ingredients. Cream cheese, eggs, heavy cream, and sour cream should all be at room temperature for smooth, lump-free batter.
Don’t overbeat the eggs. Overbeating incorporates too much air, which can cause cracking. Beat just until combined.
Freeze the first layer completely. The first cheesecake layer must be frozen solid enough to support the sweet potato layer without the layers mixing.
Bake in a water bath. This ensures even cooking and prevents cracking. The water creates a moist environment in the oven.
Use an oven thermometer. Accurate oven temperature is crucial for perfect cheesecake. Many ovens run hot or cold.
Don’t open the oven door. Opening the door causes temperature fluctuations that can lead to cracking.
Cool gradually. Rapid cooling causes cracks. Let the cheesecake cool slowly in the oven with the door propped open.
Chill thoroughly. The full 6-24 hour chill time is essential for proper texture and clean slicing.
How to Prevent Cheesecake Bars from Cracking
Why cheesecakes crack: Overbaking, rapid cooling, overbeaten eggs, and sudden temperature changes are the main culprits.
Prevention tips:
- Bake in a water bath for even, gentle heat
- Lower oven temperature if your oven runs hot
- Don’t overbeat the eggs—mix just until combined
- Avoid opening the oven door during baking
- Turn off the oven when center still jiggles and let cool gradually
- Cool slowly with the oven door propped open for 1 hour
Why Cheesecake Bars Fall or Sink
The main reason is overbaking. When the center rises during cooking and then sinks, it’s been baked too long. Prevent this by:
- Baking in a water bath for even cooking
- Lowering oven temperature and baking longer
- Not overbeating eggs to avoid air pockets that collapse
- Removing from oven when the center still has a slight wobble
Storage Instructions
Refrigerator: Store sweet potato cheesecake bars in an airtight container in the refrigerator for up to 1 week.
Freezer: Refrigerate the bars for at least 6 hours first to set completely. Wrap individual bars or the entire pan tightly in plastic wrap and aluminum foil, or transfer to freezer bags. Freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
Serving: Always serve cheesecake bars cold for best texture and flavor.
Recipe Variations
Pumpkin cheesecake bars: Replace sweet potato puree with pumpkin puree for classic pumpkin flavor.
Maple sweet potato cheesecake: Add 1/4 cup maple syrup to the sweet potato layer and reduce sugar by 2 tablespoons.
Pecan topping: Add chopped toasted pecans to the whipped cream or sprinkle on top for crunch.
Gingersnap crust: Replace graham crackers with gingersnap cookies for spicier flavor.
Mini cheesecake bars: Cut into smaller squares for bite-sized portions perfect for parties.
Chocolate drizzle: Drizzle melted dark chocolate over the whipped cream for elegant presentation.
Caramel swirl: Swirl caramel sauce into the sweet potato layer before baking for extra richness.
Make-Ahead Instructions
These sweet potato cheesecake bars are perfect for advance preparation:
2-3 days ahead: Make the cheesecake bars completely through the chilling step. Store covered in the refrigerator. Add whipped cream topping just before serving.
1 week ahead: Prepare and chill the bars, then freeze. Thaw overnight in the refrigerator 1-2 days before serving. Add whipped cream before serving.
Day of serving: Make the cinnamon whipped cream fresh and pipe onto chilled bars just before presenting.
Frequently Asked Questions
Can I use canned sweet potato puree? Yes! Make sure to use plain sweet potato puree, not sweet potato pie filling which contains added sugar and spices.
How do I make sweet potato puree? Roast whole sweet potatoes at 400°F for 45-60 minutes until soft. Scoop out the flesh and mash or blend until smooth. Let cool before using.
Can I make this without a water bath? Yes, but a water bath helps prevent cracks and ensures even baking. If skipping it, watch carefully for overbaking.
Why is my cheesecake grainy? This happens when ingredients aren’t at room temperature or when the mixture is overbeaten. Make sure all dairy ingredients are room temperature.
Can I use low-fat cream cheese? Full-fat cream cheese provides the best texture and flavor. Low-fat versions may produce less creamy results.
How do I get clean slices? Use a sharp knife, wiping it clean between each cut. Dipping the knife in hot water also helps create clean edges.
Can I skip the whipped cream? Yes, though it adds beautiful presentation and balances the richness of the cheesecake.
What if I don’t have a piping bag? Simply dollop the whipped cream on top with a spoon, or spread it evenly over the entire surface.
Serving Suggestions
These sweet potato cheesecake bars pair perfectly with:
- Hot coffee or spiced chai tea
- Caramel sauce drizzle
- Toasted pecans or walnuts
- Fresh whipped cream (in addition to the piped topping)
- Vanilla ice cream for an extra special dessert
- After Thanksgiving dinner as an alternative to pie
Sweet Potato Cheesecake Bars
Ingredients
- For the Graham Cracker Crust
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, melted
- For the Cheesecake Batter
- 4 packages (8 oz each) cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 2 tbsp cornstarch
- 4 large eggs, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 3/4 cup sour cream, room temperature
- 1 tsp vanilla extract
- For the Sweet Potato Layer
- 2 cups sweet potato puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin spice (optional)
- For the Cinnamon Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Ground cinnamon, for garnish
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9×13-inch baking pan and set aside.
- In a large bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Stir until evenly moistened. Press firmly into the bottom of the prepared pan. Freeze for 20 minutes while you prepare the filling.
- In a large bowl, beat cream cheese and sugar on medium speed until fluffy, about 2–3 minutes. Add cornstarch, eggs, heavy cream, sour cream, and vanilla extract. Beat until smooth and creamy, scraping down the sides as needed.
- Pour half of the cheesecake batter into the crust. Freeze the pan for 1 hour to allow this layer to firm up before adding the sweet potato layer.
- Mix the sweet potato puree, cinnamon, nutmeg, and pumpkin spice into the remaining cheesecake batter until smooth. Pour gently over the frozen layer, spreading evenly.
- Bake for 60 minutes in a water bath for best results. The center should still have a slight jiggle while the edges are set and lightly golden.
- Turn off the oven and prop the door open slightly. Cool the cheesecake in the oven for 1 hour, then transfer to a wire rack and cool completely for 2 hours more.
- Refrigerate for at least 6 hours or overnight before slicing.
- In a large bowl, beat the cold heavy cream, sugar, and vanilla extract until soft peaks form. Pipe or spread over the chilled cheesecake bars and dust with cinnamon before serving.
Notes
These sweet potato cheesecake bars combine the best of cheesecake and sweet potato pie in one elegant layered dessert. With a spiced graham cracker crust, creamy cheesecake layer, sweet potato filling, and cinnamon whipped cream topping, these bars deliver impressive presentation and delicious flavor that’s perfect for Thanksgiving and fall celebrations. The make-ahead convenience and easier serving make this a smart choice for holiday entertaining when you want something special without the fuss of traditional round cheesecake.