SWEET POTATO-CHEESECAKE SQUARES
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Number Of Ingredients 9
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
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Munir Omar
[email protected]I would have liked the cheesecake squares to be a bit sweeter. Next time I'll add an extra tablespoon of sugar to the filling.
Baker Siddiq
[email protected]These cheesecake squares are a bit time-consuming to make, but they're worth the effort.
Bidragon547
[email protected]I added a dollop of whipped cream and a sprinkle of cinnamon to the top of each cheesecake square. It was the perfect finishing touch!
Tlholo Sekhosana
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the pecan crust. They turned out great!
Suraz Khan3
[email protected]These cheesecake squares are a great make-ahead dessert. You can make them a day or two ahead of time and store them in the refrigerator.
Anne Gabriel
[email protected]I love the individual serving size of these cheesecake squares. They're perfect for parties or potlucks.
Emmanuel Ishaku
[email protected]This recipe is so easy to follow. Even a beginner baker can make these cheesecake squares.
Alex Goga
[email protected]I made these cheesecake squares for a bake sale and they sold out in minutes.
Mb Jamil
[email protected]These cheesecake squares are a great way to use up leftover sweet potatoes.
victor uduji
[email protected]I'm not a fan of sweet potatoes, but I actually liked these cheesecake squares. The sweet potato flavor is subtle and it doesn't overpower the cheesecake.
Kenzo Bowy
[email protected]I love that this recipe uses sweet potatoes. It gives the cheesecake squares a unique flavor and texture.
otoo augusta
[email protected]I followed the recipe exactly and the cheesecake squares turned out perfectly. They were a big hit at my potluck.
Sargam Shrestha
[email protected]These cheesecake squares are so good! The crust is crispy and the filling is creamy and smooth. I love the hint of sweetness from the sweet potatoes.
Muhammed Sisay
[email protected]I made these for my husband's birthday and he loved them! He said they were the best cheesecake squares he's ever had.
Pam Prentice
[email protected]These were a big hit at my holiday party. Everyone loved them!
apna Ajk
[email protected]I love sweet potatoes and I love cheesecake, so I knew I had to try this recipe. I was not disappointed! The cheesecake squares were creamy and flavorful, with a perfect balance of sweetness. I will definitely be making these again.
Ruby Shaheen
[email protected]So easy to make and so delicious! I'm not a baker, but I was able to follow the recipe easily. The cheesecake squares were a hit with my family and friends.
Palang Gidado
[email protected]These cheesecake squares were amazing! The sweet potato crust was a nice twist on the classic cheesecake. I'll definitely be making these again.
Bugosi Sarah
[email protected]WOW! What a delicious dessert! The combination of sweet potatoes and cheesecake is just heavenly. I was skeptical at first, but I'm so glad I tried it. This recipe is a keeper!