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Sweet Potato Cheesecake Squares
Pour the sweet potato cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
Bake:
Bake the cheesecake:
Bake for 30-35 minutes, or until the center is set and slightly firm. Remove from the oven and let the cheesecake cool to room temperature.
Chill:
Once cooled, refrigerate for at least 4 hours or overnight to fully set.
Make the Whipped Topping (optional):
Whip the cream:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serve:
Slice and serve:
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares and serve with a dollop of whipped cream if desired.
Enjoy these creamy, spiced
