Sweet Potato Cheesecake Bars

Sweet Potato Cheesecake Bars

Cinnamon and pecans are mixed into the graham cracker crust of these cheesecake bars, elevating its sweet potato flavor and brown sugar sweetness.

YIELDS

3 dozen bars

INGREDIENTS

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1/4 cup pecans, finely chopped

Filling

  • 12 ounces cream cheese, softened
  • 1/2 cup Domino® Granulated Sugar
  • 1 tablespoon lemon juice
  • 2 eggs
  • 3/4 cup sweet potato, cooked and mashed
  • 3 tablespoons firmly packed Domino® Light Brown Sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg

INSTRUCTIONS

Crust

Preheat oven to 300°F. Lightly grease a 13x9x2-inch baking pan.

Combine graham crumbs, cinnamon, butter and pecans in small bowl; mix well. Press firmly into bottom of prepared pan; set aside.
 

Filling

Beat cream cheese, sugar and lemon juice in large bowl. Add eggs, one at a time; mix on low after each addition, just until blended. Combine sweet potato, brown sugar, cinnamon and nutmeg in small bowl.

Add 1/4 cup cream cheese mixture to sweet potato mixture. Pour remaining cream cheese mixture over crust. Spoon sweet potato mixture on top. Swirl with knife for marbled effect.

Bake 20 to 25 minutes. Cool to room temperature. Chill in refrigerator for at least 1 hour.

Cut into 1 1/2-inch squares before serving.

Store in refrigerator.
 

Featured by Meneca Davis of FPO, AE.