Description
Decadent sweet potato cheesecake bars with a spiced graham cracker crust, creamy New York-style cheesecake swirled with sweet potato puree, and fluffy whipped cream.
Ingredients
Crust:
3 cups graham cracker crumbs
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter melted
Cheesecake Batter:
4 packages (8 oz each) cream cheese at room temperature
1 1/2 cup granulated sugar
2 tablespoon cornstarch
4 large eggs at room temperature
1/2 cup heavy whipping cream at room temperature
3/4 cup sour cream at room temperature
1 teaspoon vanilla extract
Sweet Potato Layer:
2 cups sweet potato puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin spice optional
Half of the remaining butter from the Cheesecake Layer
Whipped Cream:
2 cups heavy whipping cream cold
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (165°C), line a 9×13-inch pan with parchment, and mix graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter; press into pan.
2. Beat cream cheese and granulated sugar until smooth, mix in cornstarch, eggs, heavy cream, sour cream, and vanilla extract.
3. Whisk sweet potato puree, cinnamon, nutmeg, pumpkin spice, and reserved butter in a bowl.
4. Pour cheesecake batter into crust, swirl sweet potato layer into the batter.
5. Bake at 325°F for 45 to 50 minutes until set with a slight center wobble; cool completely.
6. Whip cold heavy cream, sugar, and vanilla until stiff peaks form, spread over chilled bars, slice, and serve.
Notes
Use room-temperature ingredients for a smooth batter. Chill for at least 4 hours before slicing into clean bars.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 24g
- Unsaturated Fat: 24g
- Trans Fat: 24g
- Protein: 6g