Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

192 Ratings
  • 5 star values: 26
  • 4 star values: 43
  • 3 star values: 78
  • 2 star values: 31
  • 1 star values: 14
Rating: 2 stars
Love Sarah, but did not care for this one. Although it was fairly quick and easy to make, I found it way too dense, heavy, and not very flavorful, possibly due to the use of the drier than cream cheese Ricotta. I prefer sweet potato pie to classic pumpkin, but not this. I will stick with my sweet potato pie recipe going forward.
Rating: Unrated
I can see why. I don't see a single spice listed, which would make this recipe extremely bland without them, or at least one, perhaps a dash of cinnamon, vanilla, something...
Rating: 1 stars
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.