This delightful dessert combines the creamy richness of cheesecake with the comforting warmth of sweet potatoes, all nestled atop a decadent brownie bar. These scratch-made sweet potato cheesecake brownies are a testament to the art of dessert fusion, blending flavors and textures in a way that will leave you craving more after every bite.
Perfect for any occasion, from cozy family gatherings to impressive dinner parties, these bars are a genius twist on traditional cheesecake and brownies with a nutty secret ingredient. Whether you’re a seasoned baker or a novice in the kitchen, this easy recipe is practically foolproof as it marries sweet potatoes, cheesecake and brownies into a single, unforgettable dessert experience.
Ingredients for Sweet Potato Cheesecake Brownies
- Cake mix: One package of cake mix is the key to a sweet, cake-like undercarriage that acts as the base for your brownie bars. We used white cake mix here, but yellow or gluten-free mix works just fine too.
- Pecans: For a bit of crunch and texture we also added toasted chopped pecans to the cake mix crust. Toasting them first gives them a nutty earthy flavor.
- Butter: You’ll also need 1/2 cup of cold butter pats for the cake mixture. Don’t use warm butter or it won’t combine properly.
- Cream cheese: Cream cheese is the star ingredient for the cheesecake layer in these bars. Let it soften first so it creams with the sugar and butter more easily.
- Sugar: The sugar will make your bars sinfully sweet and give you the most delicious cream cheese icing.
- Eggs: Room-temperature eggs are the binder for the sweet potato mixture and the cream cheese mixture, so your brownie layers stay moist.
- Sweetened condensed milk: This is a crucial ingredient for extra-creamy bars.
- Sweet potatoes: You can’t have sweet potato brownies without these sweet spuds. Three medium-size potatoes will produce the 3 cups of cooked mash needed for this sweet potato cheesecake brownie recipe.
- Pumpkin pie spice: A few dashes of warming spices in a pumpkin pie blend are all you need to season these bars—and make your kitchen smell heavenly at the same time.
Directions
Step 1: Make the bar crust
Preheat the oven to 350°F. Combine the cake mix and pecans in a small bowl, then cut in the butter until crumbly. Press the mixture onto the bottom of a greased 13×9-inch baking dish.
Step 2: Layer the bars
Next, beat the cream cheese, sugar, one egg and 2 tablespoons of condensed milk until smooth, then set it aside. Stir together the sweet potatoes, remaining eggs, remaining milk and pie spice, then pour it over the pecan mixture. Dollop the cream cheese mixture over the sweet potato mixture, but don’t spread it.
Step 3: Swirl the bars
Now for the fun part: Using a knife or toothpick, cut through the cream cheese and sweet potato mixtures to create decorative swirls.
Step 4: Bake the bars
Bake until the bars are set and slightly golden on top, about 45 minutes. Allow them to cool completely and chill before cutting them into squares.
Sweet Potato Cheesecake Brownie Variations
- Go for the glaze: Although we used a cream cheese mixture for the topping, you could also glaze these bars with flavored icing (think marshmallow, maple syrup or brown sugar frosting).
- Switch up the nuts: We added chopped pecans into the cake mix crust, but you could save this step for a bar topping. You could also switch up the nuts and use toasted chopped walnuts instead.
- Swap sweet potatoes with yams: If you don’t have sweet potatoes on hand, canned yams can also work as an alternative.
- Make your own pumpkin pie spice: While there’s nothing wrong with store-bought spice, a DIY spice blend will elevate the homemade flavor in these bars.
How to Store Sweet Potato Cheesecake Brownies
You can leave these bars on the kitchen counter or in the refrigerator, as long as they’re stored in sealed, airtight containers. Even individual zip-top bags work for easy grab-and-go treats for lunchboxes and car trips. Since they transport well, you can even leave the brownies in the glass baking dish, cover it with tin foil or plastic wrap, and cut them into bars when you get to your final destination.
How long do sweet potato cheesecake brownies last?
If stored properly, these cheesecake brownies will stay fresh for three to four days, although we suggest keeping them in the fridge if you don’t plan on eating them for a few days after you make them.
Can you freeze sweet potato cheesecake brownies?
Yes! In fact, these bars freeze well for up to two months. To keep their texture and taste well preserved, wrap the bars in tin foil or plastic wrap first, then stack them in storage containers with lids.
Sweet Potato Cheesecake Brownie Tips
What’s the best way to cook sweet potatoes?
An electric pressure cooker can cook three whole sweet potatoes in just 10 minutes at high pressure. Pierce each potato with a fork four to five times before cooking, then let them cool slightly before mashing with a fork.
Can I microwave sweet potatoes?
You bet! Pierce the whole potatoes with a fork a few times, then microwave them covered, for 8 to 10 minutes.
Can I make these brownie bars gluten-free?
Absolutely. Just replace the regular white cake mix with any gluten-free cake mix like Bob’s Red Mill or King Arthur. Yellow gluten-free cake mix will also work.
