Sweet Potato Cheesecake Squares
Ingredients:
1 cup mashed sweet potatoes (cooked and cooled)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice (optional)
For the Whipped Topping (optional):
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Directions:
Prepare the Crust:
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the crust:
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
Bake the crust:
Bake the crust for 8-10 minutes, then set aside to cool slightly.
Prepare the Sweet Potato Cheesecake Layer:
Beat the cream cheese:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the sweet potatoes:
Mix in the mashed sweet potatoes, eggs, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Beat until the mixture is smooth and fully combined.
Pour over the crust:
Pour the sweet potato cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
Bake:
Bake the cheesecake:
Bake for 30-35 minutes, or until the center is set and slightly firm. Remove from the oven and let the cheesecake cool to room temperature.
Chill:
Once cooled, refrigerate for at least 4 hours or overnight to fully set.
Make the Whipped Topping (optional):
Whip the cream:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serve:
Slice and serve:
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares and serve with a dollop of whipped cream if desired.
