Sweet Potato Cheesecake Bars
Instructions. Sweet Potato Cheesecake Bars Recipe Crust Directions: Preheat oven to 350. Grease a 9x13 baking pan with nonstick cooking spray and set aside. Beat cake mix, butter and egg together in a bowl. Mixture will be crumbly before it comes together as a dough. Press into prepared pan and set aside.
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Process until smooth. Measure 16 ounces (1 3/4 cups) of sweet potato puree into a small bowl. Set aside. Prepare the crust. In a small bowl, combine cookie crumbs, granulated sugar, and butter. Stir with a fork to combine. Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake crust until golden brown.
Sweet Potato Cheesecake Bars Recipe How to Make It
Step 1: Preheat the oven to 350 degrees. Step 2: Place the benne seeds in a food processor and pulse until they begin to break down. Add the butter and the powdered sugar and pulse, scraping down.
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Make the Crust/Crumble: Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it's cool.
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In a bowl, mix the crust ingredients. Put the mixture in the pan, and using the bottom of a measuring cup, press on it until it molds the shape of the pan. Freeze the crust for at least 20 minutes. Prepare the cheesecake batter: Using a mixer, whisk the cream cheese and sugar together until fluffy.
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This will take around 3-5 minutes. Add the whipped topping to the bowl and fold the ingredients together. Pour your cheesecake mixture over the crust spreading evenly. Make the sweet potato layer. Add all the sweet potato layer ingredients and blend using a hand mixer (paid link) until smooth.
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Use a butter knife to swirl the sweet potato base, avoid going too deep, and scrape the crust. Bake for 26-28 minutes until the center is set with a bit of wiggle. Step 5: Turn the heat to medium-high in a medium-size pot, add the pecans and constantly stir for 2-3 minutes, until fragrant.
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Beat together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the sweet potato cream cheese mixture until combined. Pour and spread evenly into the crust. If not using the whipped topping, place in the fridge for at least 3 hours before serving.
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Cut cheesecake into bars, approximately 15-20 pieces. For the topping, melt the butter over medium heat in a small saucepan. Add the brown sugar and stir to combine. When sugar is almost completely melted whisk in the milk; stir until smooth. Stir in pecans and sea salt. Let cool slightly before pouring over bars. Serve.
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Sweet Potato Cheesecake Bars are the epitome of dessert fusion, combining sweet potatoes, creamy cheesecake, and a graham cracker crust. With an array of variations and handy tips, this recipe is sure to delight your taste buds. I invite you to try it out and share your thoughts in the comments of this blog post.
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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with 1 tablespoon butter then sprinkle with some of the white sugar, cinnamon, and sea salt mixture over bottom of the pan. Unroll 1 Crescent Roll Dough Sheet and press into the bottom of the prepared pan. In a medium bowl, mix together mashed sweet potatoes, white sugar.
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Add the sweet potatoes, cream cheese, sugar, egg, and spices in a food processor. Pulse the mixture until it's creamy. Pour the cheesecake batter over the crust. Spread the cheesecake out evenly and to the edges of the pan. Bake this for 23-25 minutes until the cheesecake is set.
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Sweet Potato Cheesecake Bars. Print Recipe Pin Recipe. Ingredients. Crust: 3 cups graham cracker crumbs; 1/3 cup brown sugar; 1 tsp ground cinnamon; 2 tsp pumpkin pie seasoning; 1/2 cup melted unsalted butter; Cheesecake Batter (all ingredients at room temperature) 4 packages 8 oz cream cheese;
PromiseMe2....and A Lot About Food! BourbonSweet Potato Cheesecake Bars
Pull out of oven and reduce temperature to 325º. Peel skin off sweet potatoes and place in clean food processor. Pulse sweet potatoes until mashed and then add ricotta, yogurt, eggs, 1/4 tsp. salt, remaining 3 Tbsp. butter and remaining 2/3 cup sugar. Pour sweet potato mixture into crust and bake at 325º until just set in the middle, 30 to 35.
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Filling: Wash and peel sweet potatoes. Dice roughly and steam until fork tender. Let cool completely, then mash the potatoes. Add all ingredients except coconut oil to blender and blend until smooth and creamy. Slowly stream in coconut oil and blend. Pour over top of crust and smooth out with a spatula.
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Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish. Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture.
