Sweet Potato Cheesecake Bars

Name: Sweet Potato Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 1 package yellow cake mix (regular size); 1/2 cup butter, softened; 1 large egg, room temperature; 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 large egg, room temperature; 1-1/2 teaspoons pumpkin pie spice; 1 cup 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

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

Ingredients

1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg, room temperature
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 large egg, room temperature
1-1/2 teaspoons pumpkin pie spice
1 cup 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° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack.
Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts

1 bar: 259 calories, 13g fat (7g saturated fat), 45mg cholesterol, 217mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 4g protein.

Reviews

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Average Rating:

randcbruns

Nov 30, 2014

This is a great way to use sweet potato. Certainly can't tell there is any in this recipe, if that is something you are wanting. This was a hit with my two young boys who won't touch sweet potatoes any other way.
traciwarnick

Jun 16, 2010

This is a really yummy recipe. I have made pumpkin cheesecake before and decided to give this a try. Everyone that tried it really loved it. I am making it again to take to a church party.
conservativegranny

May 18, 2010

These were a huge hit at a family gathering. I was intrigued by the unusual combination of sweet potato and dessert. I wasn't disappointed. Sinfully delicious!
KADeArmond

Feb 25, 2010

No one could believe this had sweet potato in it - Everyone loved it!!! Had to make it twice in one week to share with both my office and my husband's.