Description
Indulge in these elegant mini sweet potato cheesecake bites topped with a luscious bourbon caramel sauce, whipped cream, and dark chocolate curls. Perfect for entertaining or festive gatherings, these bite-sized treats offer a refined southern-inspired twist on traditional cheesecake.
Ingredients
Units
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup mashed sweet potato (cooked and cooled)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/2 tsp vanilla extract
For the bourbon caramel sauce:
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1 tbsp bourbon
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat oven to 325°F (160°C) and line a mini cheesecake or square pan with parchment or nonstick spray.
- Make the crust: Mix graham crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8 minutes. Cool slightly.
- Prepare the filling: In a bowl, beat cream cheese, sweet potato, sugars until smooth. Add egg, spices, and vanilla; mix just until combined.
- Bake the cheesecake: Pour filling over crust and bake for 22–25 minutes, until set. Cool and refrigerate for at least 4 hours or overnight.
- Make the bourbon caramel sauce: Melt sugar, add butter, whisk in cream, bourbon, and salt. Cool slightly.
- Assemble: Cut cheesecake into squares, top with whipped cream, caramel, and chocolate garnish.
- Serve: Serve chilled.
Notes
- You can make the cheesecakes a day ahead and store them in the refrigerator.
- Feel free to adjust the amount of bourbon in the caramel sauce to suit your taste.
Nutrition
- Serving Size: 1 mini bite
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg