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Spiralized Sweet Potato Cheesecake Bars


  • 1 medium sweet potato, peeled
  • 1 box (13.5 ounces) graham cracker crumbs
  • 1 cup butter, melted
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups chopped pecans
  • 1 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 5 packages (8 ounces each) cream cheese, softened
  • 5 large eggs
  • 1 teaspoon vanilla extract


  1. Heat oven to 350°F. Spray a 17x10-inch baking pan with nonstick cooking spray.
  2. Using a spiralizer, make spirals of sweet potato; set aside.
  3. In a small bowl, stir graham cracker crumbs, butter and brown sugar until blended. Press into bottom of prepared baking pan; set aside.
  4. In another small bowl, stir pecans, 3 tablespoons sugar and ground cinnamon; set aside. 
  5. In a large mixing bowl, beat cream cheese, remaining sugar and vanilla extract until well blended, about 2 minutes. Add eggs, one at a time, until blended. Stir in sweet potato spirals. Spread over graham cracker mixture. Top with nut mixture.
  6. Bake until center is set, 35 to 40 minutes. Cool on wire rack. Cover and refrigerate overnight until chilled.

Serves: 40



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