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Sweet Potato Cheesecake Bars

Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York

24 ServingsPrep: 20 min. Bake: 25 min. + chilling

Ingredients

1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 egg
FILLING:
1 can (15 ounces) sweet potatoes, drained
1 package (8 ounces) cream cheese, cubed
1/2 cup plus 1/4 cup sugar, divided
1 egg
1-1/2 teaspoons pumpkin pie spice
1 cup (8 ounces) sour cream
1/4 teaspoon vanilla extract
TOPPING:
1-1/4 cups granola without raisins
1/2 cup white baking chips
1/4 teaspoon pumpkin pie spice

Directions

In a large bowl, beat the cake mix, butter and egg until crumbly.
Press onto the bottom of a greased 13x9-in. baking dish.
Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie
spice in a food processor; cover and process until blended. Spread
over crust.
Bake at 350° for 20-25 minutes or until center is almost set.
Meanwhile, in a small bowl combine the sour cream, vanilla and

2 of 2

Sweet Potato Cheesecake Bars (continued)

Directions (continued)

remaining sugar. Spread over filling. Combine topping ingredients;
sprinkle over top. Bake 5-8 minutes longer or just until set. Cool
on a wire rack.
Refrigerate for at least 2 hours. Cut into bars. Refrigerate
leftovers. Yield: 2 dozen.

Nutrition Facts: 1 piece equals 259 calories, 13 g fat (7 g saturated fat), 45 mg cholesterol, 217 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.