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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.

  • prep: 15 mins
    total time: 3 hours 30 mins
  • servings: 12


  • 2 medium sweet potatoes (1 1/2 pounds total)
  • 18 graham crackers (9 ounces total)
  • 1 cup sugar, divided
  • 1 stick plus 3 tablespoons unsalted butter, melted, divided
  • Fine salt
  • 1 1/2 cups ricotta
  • 1/2 cup low-fat plain Greek yogurt
  • 4 large eggs
  • Lightly sweetened whipped cream, for serving

Cook's Note

Refrigerate until cold, 1 hour or overnight.


  1. Step 1

    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).

  2. Step 2

    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.

  3. Step 3

    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.

Everyday Food, November 2012

Reviews (1)

  • 29 Nov, 2012

    Made this a few weeks ago and it was tasteless and to be honest gross. Had to throw it away it was so bad. Shocking, as most of the recipes from the magazine are great. Save yourself the hassle and money and make something else.