Sweet Potato Cheesecake Bars with Pecan Crumble

Let’s be honest, does the thought of making a whole, perfect cheesecake from scratch make your palms a little sweaty? Mine too. That’s exactly why I’m so head-over-heels for these Sweet Potato Cheesecake Bars with Pecan Crumble. They give you all the rich, soul-warming flavor of a classic Thanksgiving dessert, but in a no-fuss, grab-and-go bar that’s practically foolproof. No water bath, no cracking, just a whole lot of delicious. Perfect for when you need an impressive but easy star for your dessert table.

Top Reasons To Make It

You’re going to love these bars for more than just their incredible taste. They’re the ultimate make-ahead dessert, chilling quietly in the fridge while you’re busy wrangling the turkey and all those Thanksgiving side dishes. They’re a fantastic way to use up that leftover sweet potato casserole filling, but honestly, they’re worth roasting a sweet potato for all on their own. And that pecan crumble on top? It adds the most wonderful crunch and nutty flavor that just makes the whole thing sing. A total crowd-pleaser.

Ingredients

For the Crust and Crumble:

1 ½ cups graham cracker crumbs: Forms the base for that classic, slightly sweet crust.
½ cup finely chopped pecans: Adds a toasty, nutty crunch to both layers.
⅓ cup granulated sugar: Just enough sweetness to balance the crust.
½ cup (1 stick) unsalted butter, melted: Binds everything together for that perfect, firm base.
½ teaspoon ground cinnamon: A warm spice that complements the sweet potato beautifully.

For the Cheesecake Filling:

16 ounces (2 blocks) full-fat cream cheese, softened: The key to that luxuriously creamy, smooth texture.
¾ cup packed light brown sugar: Adds a deep, caramel-like sweetness.
1 cup sweet potato puree: The star of the show! Use canned or make your own.
2 large eggs, room temperature: Help set the filling for a perfect slice.
1 teaspoon vanilla extract: Enhances all the other flavors.
1 teaspoon ground cinnamon: The essential warm spice for that classic taste.
½ teaspoon ground nutmeg: Adds a little extra warmth and complexity.
¼ teaspoon ground ginger: A subtle kick that rounds out the spice profile.

Instructions

Heat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal later. A little spritz of cooking spray on the pan first helps the paper stick.
In a medium bowl, mix the graham cracker crumbs, ¼ cup of the chopped pecans, granulated sugar, and ½ teaspoon cinnamon. Pour in the melted butter and stir until the mixture looks like wet sand and holds together when you pinch it.
Set aside ½ cup of this crumb mixture for the topping. Press the rest firmly and evenly into the bottom of your prepared pan. I like to use the bottom of a measuring cup to really pack it down. Bake for 8 minutes, then set it on a wire rack to cool slightly.
While the crust cools, make the filling. In a large bowl, beat the softened cream cheese and brown sugar with an electric mixer on medium speed until it’s completely smooth and no lumps remain. This is the most important step for a silky filling!
Beat in the sweet potato puree, vanilla, cinnamon, nutmeg, and ginger until everything is well combined. Scrape down the sides of the bowl.
Add the eggs one at a time, beating on low speed just until each egg is incorporated. Don’t overmix after adding the eggs! Pour the filling over the warm crust and spread it evenly.
Sprinkle the reserved ½ cup of crumb mixture and the remaining ¼ cup of chopped pecans over the top of the filling.
Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. Let the bars cool completely in the pan on the wire rack, then cover and refrigerate for at least 4 hours, or overnight is even better. This sets the bars perfectly.
Once chilled, use the parchment paper to lift the whole block out of the pan. Place it on a cutting board and slice into bars with a sharp knife. Wipe the knife clean between cuts for beautifully neat slices.

Sweet Potato Cheesecake Flavor Profile

Okay, let’s talk flavor. Imagine the cozy, earthy sweetness of the best sweet potato casserole you’ve ever had, but swirled into the tangy, rich creaminess of a classic New York cheesecake. The brown sugar in the filling adds a deep, almost molasses-like note that pairs so, so well with the sweet potato. And the warm spices—cinnamon, nutmeg, ginger—they don’t overpower; they just give it that unmistakable holiday warmth. Topped with that buttery, crunchy pecan crumble? It’s a textural dream. So good.

Variations & Substitutions

Feel free to make these bars your own! If you’re not a pecan person, walnuts would be a lovely substitute. For a gluten-free version, just use your favorite gluten-free graham-style crackers for the crust. You can swap the sweet potato puree for an equal amount of canned pumpkin if that’s what you have on hand—it’ll still be delicious. And honestly, if you want a little extra kick, a tiny pinch of black pepper in the filling really makes the spices pop, but it’s totally optional.

Serving Ideas & Pairings

These bars are fantastic all on their own, but a little dollop of whipped cream or a drizzle of salted caramel sauce never hurt anybody. They’re the perfect ending to a big Thanksgiving feast, but they also make a wonderful treat with a cup of coffee the next morning (no judgment here!). For a fun twist, cut them into smaller squares and serve them as part of a dessert platter with other Thanksgiving treats like mini pecan tarts or pumpkin cookies.

Storage & Reheating

Store these Sweet Potato Cheesecake Bars in an airtight container in the refrigerator. They’ll keep beautifully for up to 5 days. You can also freeze them for longer storage! Just place the cooled, uncut block or individual bars on a parchment-lined baking sheet and freeze until solid. Then, wrap them tightly in plastic wrap and foil, or place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving. No reheating needed—they’re best served cold!

Frequently Asked Questions

Q: Can I use canned sweet potato puree? A: Absolutely! Just make sure you’re buying 100% pure sweet potato or pumpkin puree, not the pre-sweetened pie filling. It’s a huge time-saver during the busy holiday season.
Q: My filling is lumpy. What did I do wrong? A: The number one culprit is cream cheese that wasn’t softened enough. Make sure you take it out of the fridge a good hour or two before you start. And don’t forget to scrape down the sides of your bowl while mixing!
Q: Can I make these ahead of time for Thanksgiving? A: Yes, please do! These are one of the best make-ahead Thanksgiving desserts. They need that chill time anyway, so baking them a day or two in advance is actually ideal. It’s one less thing to worry about on the big day.
Q: What’s the best way to get clean slices? A: Using a sharp, thin-bladed knife is key. Run it under very hot water, wipe it dry, and then make your cut. The heat helps slice through the cold filling cleanly. Wipe the blade after each cut for picture-perfect bars every time.