1-First Step: Preheat and prepare pan Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper leaving an overhang for easy removal, or grease the pan for a firmer edge. For gluten-free or low-fat adaptations, choose a suitable pan and adjust crust binding ingredients. This initial setup saves time when assembling your sweet potato cheesecake bars.

2-Second Step: Make the Crust Combine 1 1/2 cups graham cracker crumbs with 2 tbsp brown sugar and 6 tbsp melted butter in a bowl until the mixture holds when pressed. For a gluten-free crust use gluten-free crumbs; for a lighter crust, replace half the butter with unsweetened applesauce. Press the crumbs firmly into the bottom of the prepared pan in an even layer. Bake crust for 8 10 minutes until fragrant and set; cool slightly while you prepare the filling.

3-Third Step: Prepare Sweet Potato If you haven’t already, roast or boil 1 medium-large sweet potato until fork-tender (about 45 minutes roast at 400°F or 15 20 minutes boiling). Scoop flesh and mash until smooth; measure 1 cup. Canned sweet potato or pumpkin can substitute in a pinch, but fresh roasted sweet potato gives the best flavor for sweet potato cheesecake bars.

4-Fourth Step: Soften and beat cream cheese In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy, about 2 3 minutes with an electric mixer. For vegan bars use vegan cream cheese or blend silken tofu until silky. Make sure there are no lumps to prevent a grainy filling.

5-Fifth Step: Add sweet potato and sweeteners Add the 1 cup mashed sweet potato, 1/2 cup granulated sugar (or 1/3 cup maple syrup), and 1 tsp vanilla to the cream cheese and beat until fully incorporated. Taste and adjust sweetness; maple syrup enhances the sweet potato flavor distinctly in sweet potato cheesecake bars.

6-Sixth Step: Add eggs and spices Beat in 2 large eggs one at a time until just combined, then fold in 1 tsp ground cinnamon, 1/4 tsp nutmeg, and a pinch of salt. Overbeating can trap air and increase cracking, so mix gently at the end. For egg-free versions use two flax eggs or commercial egg replacer.

7-Seventh Step: Incorporate sour cream Fold in 1/2 cup sour cream or Greek yogurt to add tang and prevent cracks. For vegan adaptations use plant-based yogurt. This step smooths the texture and helps the filling set evenly.

8-Eighth Step: Assemble and smooth Pour the filling over the pre-baked crust and smooth the top with a spatula or offset knife. Tap the pan gently on the counter to release air bubbles. You can swirl in a ribbon of maple or caramel for a decorative top, keeping the filling technique consistent whether making sweet potato dessert bars or yam cheesecake squares.

9-Ninth Step: Bake Bake at 325°F (163°C) for 45 55 minutes, or until the edges are set and the center jiggles slightly when nudged. Baking at a slightly lower temperature helps avoid browning and cracking common in cheesecakes and yields the silky texture prized in sweet potato cheesecake bars.

10-Tenth Step: Cool gradually Turn off the oven and let the bars cool inside with the door ajar for 30 45 minutes; this gradual cooling reduces thermal shock and minimizes cracks. After that, transfer to a wire rack to reach room temperature.

11-Eleventh Step: Chill and set Refrigerate the pan uncovered for at least 4 hours, preferably overnight, to fully set the filling. Proper chilling sharpens the flavors and makes slicing cleaner for neat sweet potato cheesecake squares.

12-Twelfth Step: Slice and serve Use a hot, sharp knife wiped between cuts to slice into 12 squares. Garnish with a dusting of cinnamon, a drizzle of maple syrup, orange zest, or whipped cream (or coconut whipped cream for vegan) and serve chilled.

13-Final Step: Storage and adjustments Store leftovers covered in the refrigerator for up to 5 days or freeze portions for longer storage. To reheat, thaw chilled bars in the fridge then bring to room temperature or serve chilled; warm reheating will alter texture.