Best Sweet Potato Cheesecake Bars Recipes

SWEET POTATO CHEESECAKE BARS

Sweet Potato Cheesecake Bars image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

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

Steps:

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 : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

PHILADELPHIA SWEET POTATO CHEESECAKE BARS

PHILADELPHIA Sweet Potato Cheesecake Bars image

Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 12

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1 cup plus 2 Tbsp. sugar, divided
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) sweet potatoes, well drained, mashed
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper
4 eggs
2 cups JET-PUFFED Miniature Marshmallows

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g