Sweet Potato Cheesecake Bars are a delicious alternative to pumpkin pie! With a graham cracker crust that’s filled with a smooth combo of sweet potato, ricotta cheese and Greek yogurt.
Let’s talk Thanksgiving for a second. It’s just about the best holiday ever. Tons of amazing food and you’re just expected to totally pig out, right? The last couple years, I’ve had the dinner at my house. I’ve cooked it all. From scratch. SO much work. This year, I get to eat over at my in-laws house. Yay for a more relaxing holiday! What are you doing for turkey day this year?
One more question, are you a pie person? If so, which kind is your favorite? My mom makes this killer chocolate mousse kind. I’m salivating thinking about it. Picking a favorite pie is like picking a favorite kid. They’re all good in my book. Well, if you’re a I-can’t-make-homemade-crust kinda guy or gal, I have a great Thanksgiving (or anytime of year) treat for you.
Check out these bars. The base is a simple graham cracker crust that anyone can make. The filling is super easy. Sweet potatoes, ricotta cheese, Greek yogurt, eggs, and a little salt, butter and sugar. Blend it up in the food processor, pour over crust and bake. Easy as pie! Er, bars!
I’m basically in love with this dessert. It’s bright orange which is cool but let me tell you, the filling is SO delicious. It’s smooth and so flavorful! It tastes like a pumpkin cheesecake. My husband tried it and couldn’t get over how absolutely amazing it is! It’s filled with protein from the ricotta and Greek yogurt so one square really fills you up. Dare I say, these are better than pumpkin pie??? This holiday season, please try these Sweet Potato Cheesecake Bars! You will not be disappointed!
- 2 medium sweet potatoes (about 1-1/2 lbs. total)
- 18 graham crackers (9 oz total)
- 1 cup sugar, divided
- ½ cup plus 3 Tbsp butter, softened to room temperature and divided
- ½ tsp. salt, divided
- 1-1/2 cups ricotta cheese
- ½ cup low-fat plain Greek yogurt
- 4 large eggs
- whipped cream, for serving
- Prick the skin of the sweet potatoes with the tip of a knife in two or three places. Place in the microwave. Cook for 5 minutes on high and then flip sweet potatoes over and cook another 5 minutes. Prick with a fork, if there's resistance, the potato isn't fully cooked. Continue cooking for 2 minute intervals until cooked completely through. When cooked and soft, pull potatoes out of the microwave and let cool.
- Preheat oven 375º. In a food processor, pulse graham crackers until crumbly. Add ⅓ cup sugar, ½ cup butter, ¼ tsp. salt and pulse until combined. Firmly press mixture into the bottom of 9x13 baking dish. Bake until crust is dry and set, about 12 minutes. Pull out of oven and reduce temperature to 325º.
- Peel skin off sweet potatoes and place in clean food processor. Pulse sweet potatoes until mashed and then add ricotta, yogurt, eggs, ¼ tsp. salt, remaining 3 Tbsp. butter and remaining ⅔ cup sugar.
- Pour sweet potato mixture into crust and bake at 325º until just set in the middle, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, then refrigerate until cold, 1 hour or overnight. Cut into squares and serve with whipped cream!