Sweet Potato Cheesecake Bars
Sweet Potato Cheesecake Bars bring together the best of both worlds – the comforting sweetness of sweet potatoes and the luxurious creaminess of cheesecake. The result? A dessert that's both comforting and indulgent, with a delightful, marbled finish.
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Do you ever find yourself torn between two delightful desserts, unable to choose just one? Well, I've got the perfect solution for you - Sweet Potato Cheesecake Bars! This decadent dessert combines the earthy sweetness of sweet potatoes with the creamy richness of cheesecake, all nestled in a crunchy graham cracker crust.
Get ready to embark on a flavor journey that will leave your taste buds singing. In this post, I'll walk you through the step-by-step process of creating these delectable bars, along with some tips, FAQs, and even a few variations to suit your taste.
3 Reasons Why You'll Love this Recipe:
Flavor Harmony: The natural sweetness of roasted sweet potatoes complements the creamy richness of the cheesecake layer, creating a flavor symphony that's simply irresistible.
Texture Play: With a crunchy crust, a silky sweet potato layer, and a velvety cheesecake topping, these bars offer a delightful contrast of textures in every bite.
Easy Elegance: Despite its impressive appearance, this recipe is surprisingly straightforward to make. Whether it's for a special occasion or a cozy night in, it's an elegant dessert that's accessible to all bakers.
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How to Make Sweet Potato Cheesecake Bars
Don’t be intimidated by the ingredients list or steps, this recipe is straightforward and simple. Let's dive right in!
Remember: Room temperature ingredients are crucial for a smooth cheesecake layer, preventing lumps and achieving a creamy texture. They also enhance the flavors and overall taste of the sweet potato cheesecake bars.
Equipment Needed:
Making the Graham Cracker Crust Layer:
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
To make the crust, mix 3 cups of graham cracker crumbs, 1/2 cup of light brown sugar, 2 sticks of melted butter, 2 tsp of pumpkin spice, and 1/2 tsp of salt in a medium bowl. Make sure the crumbs are evenly coated.
I like to use a heavy-bottomed whiskey glass to firmly press this mixture into the bottom and up the sides of my baking dish. This will create an even crust. Bake it for 10 minutes, then remove it from the oven and let it cool.
Making the Sweet Potato Layer:
In a large mixing bowl use a hand mixer or stand mixer fitted with the paddle attachment, to combine 2 cups of roasted, mashed, and cooled sweet potatoes with 1/2 cup of light brown sugar, 1 large egg (room temperature), 2 tsp of pure vanilla extract, 2 tsp of pumpkin spice, 1 TBS of cornstarch, and 1/8 tsp of salt. Mix until well combined and set this mixture aside.
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Making the Cheesecake Layer:
In another large mixing bowl use a hand mixer or stand mixer fitted with the paddle attachment, to beat 3 packages of softened full-fat cream cheese until it's smooth and creamy. Then, add 1 cup of granulated sugar and continue to beat until the mixture is well combined.
Mix in the eggs one at a time, followed by 2 TBS of maple syrup, 1 tsp of pure vanilla extract, 1 tsp of cinnamon, and 1/2 tsp of salt. Blend until everything is just combined. Do not over mix.
Assembling & Swirling:
Pour half of the cheesecake mixture over the crust and spread it evenly. Now, alternately dollop in the sweet potato mixture and the remaining cheesecake mixture.
Use a knife or toothpick to gently swirl the two fillings together, creating a marbled effect. Be careful not to overmix; you want distinct swirls without disturbing the crust underneath.
Baking:
Bake in the preheated oven for about 40-50 minutes, or until a knife inserted in the center comes out clean. The edges should be set, and the center may be slightly jiggly but not completely liquid.
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Cooling & Chilling:
Remove the sweet potato cheesecake bars from the oven and allow them to cool to room temperature. Then, refrigerate them for at least 3-4 hours, or overnight for the best texture.
Serving:
Once fully chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars and enjoy the delightful blend of sweet potato and creamy cheesecake flavors in each bite!
How Many Servings?
This recipe yields approximately 20 mouthwatering Sweet Potato Cheesecake Bars.
How to Store:
To keep your Sweet Potato Cheesecake Bars at their best, store them in an airtight container in the refrigerator. They'll stay fresh and delicious for up to 5 days.
Recipe Variations:
Drizzle a caramel sauce on top for extra indulgence.
For a nutty twist, add chopped pecans or walnuts to the graham cracker crust.
Feeling a bit adventurous? Sprinkle some mini chocolate chips over the sweet potato layer before adding the cheesecake filling for a delightful surprise.
Frequently Asked Questions:
Q: Can I use canned sweet potatoes instead of roasting fresh ones?
A: Absolutely! Canned sweet potatoes work well and can save you time. Just make sure to drain them thoroughly before mashing.
Q: What can I substitute for maple syrup in the cheesecake layer?
A: If you're out of maple syrup, honey is a fantastic alternative that adds a lovely sweetness.
Q: How do I achieve a perfect marbled effect?
A: Be gentle when swirling the sweet potato and cheesecake fillings together. Use a knife or toothpick and create distinct swirls without disturbing the crust.
Q: Can I freeze these bars for later?
A: Yes, you can freeze them! Wrap individual bars tightly in plastic wrap and store them in an airtight container. They'll stay good for up to 3 months. Thaw in the refrigerator before enjoying.
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Tips & Tricks:
Let the graham cracker crust cool before adding the sweet potato layer. This helps maintain a crispy crust.
Use room-temperature eggs for a smoother cheesecake layer.
For the best texture, refrigerate the bars for at least 3-4 hours or overnight.
Sweet Potato Cheesecake Bars are the epitome of dessert fusion, combining sweet potatoes, creamy cheesecake, and a graham cracker crust. With an array of variations and handy tips, this recipe is sure to delight your taste buds.
I invite you to try it out and share your thoughts in the comments of this blog post. Subscribe to my newsletter for the latest recipes and updates, and don't forget to share this recipe on your social media – let your friends and family savor this heavenly treat too!
I hope you enjoy making and savoring these delicious Sweet Potato Cheesecake Bars. Stay tuned for more mouthwatering recipes and dessert adventures from Chyna B's Sweets.
Happy Baking, Xoxo Chyna B! 😋📸✨
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Sweet Potato Cheesecake Bars
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Making the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, pumpkin spice, and salt until the crumbs are evenly coated. Firmly press the mixture into the bottom and up the sides of your baking dish, creating an even crust. Bake for 10 minutes, then remove from the oven and let it cool.
- Making the Sweet Potato Filling: In a large mixing bowl, use a hand mixer, or a stand mixer fitted with the paddle attachment, combine the mashed sweet potatoes, brown sugar, egg, vanilla, pumpkin spice, cornstarch, and salt. Mix until well combined. Set this mixture aside.
- Making the Cheesecake Filling: In a large mixing bowl, use a hand mixer, or a stand mixer fitted with the paddle attachment, to beat the softened cream cheese, until smooth and creamy. Add the sugar and continue to beat until the mixture is well combined. Mix in the eggs one at a time. Add the maple syrup, vanilla extract, cinnamon, and salt, blending until combined.
- Assemble & Swirl: Pour 1/2 of the cheesecake mixture over the crust and spread evenly. Now, dollop in the sweet potato and the remaining cheesecake mixture, alternatively. Use a knife or a toothpick to gently swirl the two fillings together, creating a marbled effect. Be careful not to overmix; you want distinct swirls. Be careful not to disturb the crust underneath.
- Bake: Bake in the preheated oven for about 40-50 minutes, or until a knife inserted in the center comes out clean. The edges should be set, and the center may be slightly jiggly but not completely liquid.
- Cooling & Chilling: Remove from the oven and allow it to cool to room temperature. Then, refrigerate for at least 3-4 hours, or overnight for the best texture.
- Serve: Once the sweet potato cheesecake bars are fully chilled, lift them out of the pan using the parchment paper overhang. Cut into squares or bars and enjoy the delightful blend of sweet potato and creamy cheesecake flavors in each bite!
Notes
- Room temperature ingredients are crucial for a smooth cheesecake layer, preventing lumps and achieving a creamy texture.
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
348.53Fat
23.11 gSat. Fat
13.2 gCarbs
31.75 gFiber
0.96 gNet carbs
30.79 gSugar
21.41 gProtein
4.58 gSodium
416.59 mgCholesterol
95.73 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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