Best Sweet Potato Cheesecake Squares Recipes

Sweet Potato-Cheesecake Squares image

Provided by Martha Stewart

Time 3h30m

Number Of Ingredients 9

2 medium sweet potatoes (1 1/2 pounds total)
18 graham crackers (9 ounces total)
1 cup sugar, divided
1 stick plus 3 tablespoons unsalted butter, melted, divided
Fine salt
1 1/2 cups ricotta
1/2 cup low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving

Steps:

Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.

Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g

Sweet Potato Cheesecake Squares image

Provided by Natalie Loop

Time 3h45m

Number Of Ingredients 8

2 medium sweet potatoes approx 1 1/2 lbs.
18 graham crackers
1 c granulated sugar, divided
1 stick plus 3 tbl. unsalted butter, melted and divide
1 1/2 c ricotta cheese
1/2 c lowfat plain greek yogurt
4 large eggs
whipped topping

Steps:

1. Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour. Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
2. In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
3. Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
4. In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
5. Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.

SWEET POTATO-CHEESECAKE SQUARES image

Yield 12

Number Of Ingredients 9

2 medium sweet potatoes (1 1/2 pounds total)
18 graham crackers (9 ounces total)
1 cup sugar, divided
1 stick plus 3 tablespoons unsalted butter, melted, divided
Fine salt
1 1/2 cups ricotta
1/2 cup low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving

Steps:

Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups). In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.