Sweet Potato Cheesecake Bars Recipe How to Make It
Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish. Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture.
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Filling: Wash and peel sweet potatoes. Dice roughly and steam until fork tender. Let cool completely, then mash the potatoes. Add all ingredients except coconut oil to blender and blend until smooth and creamy. Slowly stream in coconut oil and blend. Pour over top of crust and smooth out with a spatula.
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Use a butter knife to swirl the sweet potato base, avoid going too deep, and scrape the crust. Bake for 26-28 minutes until the center is set with a bit of wiggle. Step 5: Turn the heat to medium-high in a medium-size pot, add the pecans and constantly stir for 2-3 minutes, until fragrant.
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Cut cheesecake into bars, approximately 15-20 pieces. For the topping, melt the butter over medium heat in a small saucepan. Add the brown sugar and stir to combine. When sugar is almost completely melted whisk in the milk; stir until smooth. Stir in pecans and sea salt. Let cool slightly before pouring over bars. Serve.
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Process until smooth. Measure 16 ounces (1 3/4 cups) of sweet potato puree into a small bowl. Set aside. Prepare the crust. In a small bowl, combine cookie crumbs, granulated sugar, and butter. Stir with a fork to combine. Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake crust until golden brown.
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Sweet Potato Cheesecake Bars. Print Recipe Pin Recipe. Ingredients. Crust: 3 cups graham cracker crumbs; 1/3 cup brown sugar; 1 tsp ground cinnamon; 2 tsp pumpkin pie seasoning; 1/2 cup melted unsalted butter; Cheesecake Batter (all ingredients at room temperature) 4 packages 8 oz cream cheese;
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Pull out of oven and reduce temperature to 325º. Peel skin off sweet potatoes and place in clean food processor. Pulse sweet potatoes until mashed and then add ricotta, yogurt, eggs, 1/4 tsp. salt, remaining 3 Tbsp. butter and remaining 2/3 cup sugar. Pour sweet potato mixture into crust and bake at 325º until just set in the middle, 30 to 35.
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Once the cheesecake is done baking, prepare the creamy and crumbly topping. In a small bowl, mix the greek yogurt, vanilla and sugar together. Spread this over the baked cheesecake. In a small bowl, add the crumble topping ingredients, mix together and then sprinkle it all over the top of your creamy topping layer. Bake for another 5 minutes.
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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.
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Instructions. Sweet Potato Cheesecake Bars Recipe Crust Directions: Preheat oven to 350. Grease a 9x13 baking pan with nonstick cooking spray and set aside. Beat cake mix, butter and egg together in a bowl. Mixture will be crumbly before it comes together as a dough. Press into prepared pan and set aside.
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The cheesecake comes together in just four easy steps: Step 1: beat the softened cream cheese in a large bowl on low speed until it's smooth and creamy. Step 2: add your brown sugar and cornstarch and mix until they're combined. Step 3: Add sour cream, maple syrup and vanilla extract and mix that in thoroughly.
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Beat together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the sweet potato cream cheese mixture until combined. Pour and spread evenly into the crust. If not using the whipped topping, place in the fridge for at least 3 hours before serving.
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Add the sweet potatoes, cream cheese, sugar, egg, and spices in a food processor. Pulse the mixture until it's creamy. Pour the cheesecake batter over the crust. Spread the cheesecake out evenly and to the edges of the pan. Bake this for 23-25 minutes until the cheesecake is set.
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Make the Crust/Crumble: Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it's cool.
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Set the oven to 300ºF. To a high speed blender, add all ingredients. Blend until smooth, scraping the sides as needed. Pour the sweet potato filling mixture into the baked crust, smoothing the top with a spatula. Bake until a toothpick inserted in the center comes out clean and the top looks set, about 45-55 minutes.
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In a bowl, mix the crust ingredients. Put the mixture in the pan, and using the bottom of a measuring cup, press on it until it molds the shape of the pan. Freeze the crust for at least 20 minutes. Prepare the cheesecake batter: Using a mixer, whisk the cream cheese and sugar together until fluffy.