Description
These Sweet Potato Cheesecake Brownies combine the warm, comforting flavors of sweet potatoes and pumpkin spice with a rich, creamy cheesecake swirl on a crunchy pecan cake crust. Perfect for fall desserts or anytime you want a decadent, unique twist on brownies that’s sure to impress.
Ingredients
Crust
- 1 package white cake mix (regular size)
- 1 cup chopped pecans, toasted
- 1/2 cup cold butter, cubed
Cheesecake Layer
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 2 tablespoons sweetened condensed milk (from the 14-ounce can)
Sweet Potato Layer
- 3 cups cooked and mashed sweet potatoes (about 3 medium sweet potatoes)
- 2 large eggs, room temperature
- Remaining sweetened condensed milk (about 13 ounces)
- 2 teaspoons pumpkin pie spice
Instructions
- Make the bar crust: Preheat your oven to 350°F (175°C). In a small bowl, combine the white cake mix and toasted pecans. Cut in the cold, cubed butter until the mixture becomes crumbly. Press this mixture evenly onto the bottom of a greased 13x9-inch baking dish to form the crust.
- Prepare cheesecake layer: In a mixing bowl, beat together the softened cream cheese, sugar, one large egg, and 2 tablespoons of the sweetened condensed milk until the mixture is smooth and creamy. Set this aside for layering later.
- Prepare sweet potato layer: In a separate bowl, stir together the cooked and mashed sweet potatoes, the remaining two eggs, the rest of the sweetened condensed milk (approximately 13 ounces), and pumpkin pie spice until well combined.
- Assemble the bars: Pour the sweet potato mixture evenly over the pressed pecan crust in the baking dish. Dollop spoonfuls of the prepared cream cheese mixture over the sweet potato layer without spreading it out too much.
- Create swirls: Using a knife or a toothpick, gently cut through the cream cheese dollops and the sweet potato mixture to create decorative swirls throughout the top layer.
- Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the bars are set and lightly golden on top. Remove from the oven and allow to cool completely.
- Chill and serve: Once cooled, chill the bars in the refrigerator before cutting into squares to serve. This helps the bars set fully and enhances their flavor and texture.
Notes
- Use room temperature eggs and cream cheese for a smoother batter.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
- For extra flavor, you can sprinkle a bit of cinnamon or nutmeg on top before baking.
- These bars store well in the refrigerator for up to 4 days, and can be frozen for longer storage.
- Adjust pumpkin pie spice to taste for a milder or bolder spice flavor.
