Imagine a dessert that combines the creamy decadence of cheesecake with the warm, comforting flavors of sweet potato pie. These Sweet Potato Cheesecake Bars are not just a treat; they're a culinary revelation that will transform your dessert game forever! Packed with rich, velvety texture and a perfect balance of spices, this recipe is about to become your new obsession. Whether you're looking to impress guests or simply indulge in a moment of pure bliss, these bars are guaranteed to make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups sweet potato puree
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan to create a firm crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add sweet potato puree to the cream cheese mixture and blend until fully incorporated and uniform in color.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Ensure each egg is completely integrated before adding the next.
- Add vanilla extract, ground cinnamon, and nutmeg to the mixture. Mix until all spices are evenly distributed.
- Pour the sweet potato cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours or overnight to allow the bars to set completely.
- Use the parchment paper edges to lift the bars out of the pan, then cut into 12 even squares.
- Serve chilled and optionally garnish with a sprinkle of cinnamon or whipped cream.
Tips
- Use room temperature ingredients: Ensure your cream cheese, eggs, and sweet potato puree are at room temperature for smoother mixing and better texture.
- Don't overmix: When incorporating eggs, mix just until combined to prevent a dense, tough texture.
- Check for doneness: The center should be slightly jiggly when you remove the bars from the oven - it will set completely during cooling.
- Chill thoroughly: For the best flavor and texture, refrigerate the bars for at least 2 hours or overnight before serving.
- Get clean cuts: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, precise squares.
- Optional enhancements: Consider topping with a drizzle of caramel, a sprinkle of candied pecans, or a dollop of whipped cream for extra indulgence.
- Storage tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
