Ingredients
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
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
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 butter from the Cheesecake Batter (approximately 1/4 cup if using original 1/2 cup)
Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and adjust the top rack to the middle position to ensure even baking.
- Prepare Crust: Lightly coat a 9×13-inch baking pan with baking spray. In a large bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Stir until fully combined. Press this mixture evenly into the bottom of the prepared pan. Refrigerate or freeze for at least 20 minutes to set the crust.
- Make Cheesecake Batter: Using a stand mixer or hand mixer, beat cream cheese and granulated sugar on medium-low speed until light and fluffy. Add cornstarch, eggs, heavy cream, sour cream, and vanilla extract to the bowl. Continue beating until smooth and creamy, scraping down the sides as needed.
- Assemble First Layer: Remove the crust from the freezer and pour half of the cheesecake batter evenly over the crust. Reserve the other half for the sweet potato layer. Return the pan to the freezer and chill for about one hour until the batter is firm enough to hold the next layer.
- Prepare Sweet Potato Layer: In a bowl, whisk together the sweet potato puree, cinnamon, nutmeg, pumpkin spice (if using), and half of the remaining butter. Then fold this mixture into the reserved half of the cheesecake batter until fully combined.
- Add Sweet Potato Layer: Remove the pan from the freezer and carefully pour the sweet potato cheesecake mixture over the chilled plain cheesecake layer. Use a spatula to level the top evenly.
- Bake: Place the pan in the preheated oven and bake for about 60 minutes. The cheesecake is done when the edges are puffed and lightly golden brown, and the center jiggles slightly when gently shaken. Avoid opening the oven during the first 45-60 minutes of baking.
- Cool in Oven: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for one hour to prevent cracking and allow gentle cooling.
- Chill: After cooling in the oven, transfer the pan to a cooling rack for about 2 hours. Then cover and refrigerate the cheesecake for 6 to 24 hours to fully set.
- Make Whipped Cream: In a chilled bowl, combine cold heavy cream, sugar, and vanilla extract. Using a hand or stand mixer, whip on slow-medium speed, gradually increasing to high until soft peaks form and the cream holds its shape.
- Serve: Pipe the whipped cream onto the cheesecake bars using a star tip, sprinkle lightly with cinnamon, and serve chilled.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter without lumps.
- Freezing the crust and initial cheesecake batter layer is key to maintaining distinct layers and preventing them from mixing.
- The sweet potato puree can be homemade by roasting and mashing sweet potatoes or store-bought for convenience.
- Do not open the oven door during early baking stages to prevent cheesecake from cracking.
- Adjust the amount of pumpkin spice to taste or omit if unavailable.
- Let the cheesecake chill thoroughly for the best texture and flavor.
- Leftover cheesecake bars should be stored covered in the refrigerator for up to 5 days.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
