Sweet Potato Cheesecake Bars
User Reviews
5.0
9 reviews
Excellent
Sweet Potato Cheesecake Bars
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Sweet Potato Cheesecake Bars have layers full of creamy goodness! Topped with a cinnamon whipped cream, this dessert will never fail to please a crowd!
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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
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Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Cheesecake Crust:
- Lightly coat a 9x13-inch pan with baking spray and set aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan in an even layer.
- Refrigerate or best freeze for at least 20 minutes.
Cheesecake Batter:
- In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese and sugar until light and fluffy on medium-low speed.
- Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Save the other half for the Sweet Potato Layer.
- Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the sweet potato layer on top of it.
Sweet Potato Layer:
- Add the "Sweet Potato Layer" ingredients to the remaining half of the cheesecake batter that you set aside, and whisk to fully combine.
- Remove the pan with the cheesecake from the freezer and pour the sweet potato layer on top. Level the top with a spatula.
Bake:
- Bake in the preheated oven for about one hour.
- Try not to open the door to the oven. After 45 minutes, check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
- Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
Chill:
- After one hour, remove from oven and place on a cooling rack for about 2 hours, after transfer to the refrigerator and chill for 6-24 hours.
Whipped Cream:
- Add cream, sugar, vanilla to a large bowl.
- Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars, sprinkle on some cinnamon and serve.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
85g
(28%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
99mg
(33%)
Sodium
336mg
(14%)
Potassium
470mg
(13%)
Fiber
3g
(12%)
Sugar
60g
(120%)
Vitamin A
11313IU
(226%)
Vitamin C
11mg
(12%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10bars
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 99mg | 33% |
| Sodium | 336mg | 14% |
| Potassium | 470mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 11313IU | 226% |
| Vitamin C | 11mg | 12% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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