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Creamy Sweet Potato Cheesecake Bars Recipe with Easy Brown Sugar Praline Topping

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These creamy sweet potato cheesecake bars feature a smooth, spiced filling topped with a crunchy, buttery brown sugar praline. Perfect for fall gatherings or cozy nights in, they combine familiar seasonal flavors with a luxurious cheesecake texture.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • 2 cups cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
  • 16 oz (450 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup light brown sugar, packed
  • 3 tablespoons unsalted butter
  • ½ cup chopped pecans or walnuts, toasted
  • Pinch of salt

Instructions

  1. Prepare the sweet potatoes: Roast 2 medium sweet potatoes at 400°F (200°C) for about 45 minutes until tender. Let cool, peel, and mash until smooth.
  2. Make the crust: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, ¼ cup sugar, ¼ teaspoon cinnamon, and melted butter. Mix until evenly coated and press firmly into the bottom of a lined 9×9-inch pan. Bake for 10 minutes, then remove and cool slightly.
  3. Prepare the cheesecake filling: Beat softened cream cheese with ¾ cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Fold in mashed sweet potatoes, cinnamon, nutmeg, and salt until just combined.
  4. Assemble and bake: Pour filling over cooled crust and smooth the top. Bake at 325°F (160°C) for 40-45 minutes until edges are set but center jiggles slightly. Cool completely in pan on wire rack.
  5. Prepare the brown sugar praline topping: Melt butter in a saucepan over medium heat. Stir in brown sugar and salt, cook 2-3 minutes until bubbly and thickened. Remove from heat and stir in toasted nuts. Spread evenly over cooled cheesecake bars.
  6. Chill and serve: Refrigerate bars for at least 2 hours to set topping and meld flavors. Cut into squares and serve chilled or at room temperature.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs to prevent cracks. Toast nuts for best praline flavor. If praline hardens too quickly, warm slightly before spreading. Cooling gradually prevents cracking. For gluten-free crust, use almond flour or gluten-free crumbs. For dairy-free, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: sweet potato cheesecake bars, brown sugar praline, fall dessert, Thanksgiving dessert, creamy cheesecake, easy dessert bars

Find it online: https://twirltaste.com/creamy-sweet-potato-cheesecake-bars-recipe-with-easy-brown-sugar-praline-topping/