If you know how to make sweet potato pie and creamy homemade cheesecake, you’re already ahead of the game. However, if you’ve never made either before, don’t worry! This recipe will guide you through making these delicious Sweet Potato Pie Cheesecake Bars. So, roll up your sleeves, bring your attention to the front, and let’s dive into this mouth-watering recipe.
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Ingredients
For the Crust:
- 1 bag of ginger snap cookies
- 1 bag of sandy’s shortbread cookies (without pecans)
- 1 bag of lemon ginger snap cookies
- 1 cup brown sugar
- 1 cup melted butter
For the Cheesecake Filling:
- 4 packs of cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Sweet Potato Filling:
- 4 large sweet potatoes
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- Recommendations:
- ==> All-Clad Hard Anodized Nonstick Fry Pan
- ==> AmazonBasics Pre-Seasoned
- ==> Aluminum Nonstick Frying Pan
Instructions
Step 1: Preparing the Sweet Potatoes
- Boil the Sweet Potatoes: Begin by boiling a whole bag of sweet potatoes. Rinse them thoroughly to remove any dirt and place them in a large pot of water. Boil for about 30 minutes or until they are tender enough to be easily pierced with a fork.
- Peel the Sweet Potatoes: Once boiled, let them sit for about 10 minutes. The steam will help the skins lift off, making them easy to peel. Slice down the middle and peel off the skin.
Step 2: Making the Crust
- Prepare the Cookies: Blend the ginger snaps, sandy’s shortbread cookies, and lemon ginger snap cookies. Use a food processor if you have one, or place the cookies in a Ziploc bag and crush them with a rolling pin.
- Mix with Sugar and Butter: In a bowl, combine the crushed cookies with 1 cup of brown sugar. Gradually add the melted butter and mix until the crumbs hold together.
- Form the Crust: Press the cookie mixture firmly into the bottom of a baking pan lined with parchment paper. Bake the crust at 350°F for about 10 minutes. Allow it to cool while you prepare the fillings.
Step 3: Cheesecake Filling
- Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until fully incorporated.
- Add Eggs and Flour: One at a time, add the eggs, beating well after each addition. Add the flour and vanilla extract, mixing until smooth and creamy.
- Pour on Crust: Pour the cheesecake mixture over the pre-baked crust, spreading it evenly.
Step 4: Sweet Potato Filling
- Mash Sweet Potatoes: In a large bowl, mash the peeled sweet potatoes until smooth.
- Combine Ingredients: Add the granulated sugar, brown sugar, cinnamon, nutmeg, eggs, evaporated milk, vanilla extract, and melted butter. Mix until all ingredients are fully incorporated and smooth.
- Layer on Cheesecake: Pour the sweet potato mixture over the cheesecake layer, spreading it evenly.
Step 5: Baking
- Bake the Bars: Bake the assembled bars at 350°F for about 30 minutes. The top should be set and not jiggly. Allow the bars to cool completely before refrigerating them overnight.
Step 6: Serving
- Cut into Bars: The next day, remove the bars from the refrigerator. Use a knife to cut into desired bar sizes.
- Optional Topping: Pipe a little whipped cream or regular icing on top of each bar. Sprinkle a bit of cinnamon for a decorative touch.
Tips for Success
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth and creamy cheesecake filling.
- Pre-bake the Crust: This step prevents a soggy crust and ensures a crunchy base for your bars.
- Smooth Layers: Take your time spreading each layer to ensure an even and attractive presentation.
- Overnight Chill: Allowing the bars to chill overnight helps them set properly and makes slicing easier.
These Sweet Potato Pie Cheesecake Bars are a delightful twist on traditional holiday desserts. With a flavorful three-cookie crust and layers of creamy cheesecake and spiced sweet potato filling, this recipe is sure to impress your guests. Whether you’re a seasoned baker or new to the kitchen, this step-by-step guide will help you create a show-stopping dessert that’s perfect for any holiday gathering. Don’t forget to share your experience and let us know how your bars turned out. Happy baking and enjoy your Sweet Potato Pie Cheesecake Bars!
Recommendations
Preparing the Ingredients
- Softening Cream Cheese: If you forgot to leave your cream cheese out to soften, you can microwave it for about 10-15 seconds. Make sure it’s not too hot, just soft enough to mix smoothly.
- Room Temperature Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm water for about 10 minutes.
Making the Crust
- Cookie Substitutes: If you can’t find specific cookies mentioned in the recipe, feel free to substitute with your favorite types of cookies. Graham crackers or vanilla wafers can also work well.
- Even Crust Layer: Press the crust mixture firmly and evenly into the pan. Using the bottom of a measuring cup can help get a smooth and even layer.
Cheesecake Filling
- Avoid Overmixing: When adding eggs to the cheesecake batter, mix just until combined. Overmixing can incorporate too much air, leading to cracks during baking.
- Scrape the Bowl: Frequently scrape down the sides of the mixing bowl to ensure all ingredients are evenly incorporated.
Sweet Potato Filling
- Smooth Texture: For an extra smooth sweet potato filling, you can pass the mashed sweet potatoes through a fine mesh sieve or food mill.
- Taste Test: Always taste your sweet potato mixture before adding the eggs. Adjust the sweetness and spices to your preference.
Baking and Assembly
- Preventing Cracks: To prevent the cheesecake layer from cracking, avoid overbaking. The center should still have a slight jiggle when you remove it from the oven. It will set fully as it cools.
- Cooling Gradually: Let the bars cool in the oven with the door slightly ajar before transferring to the refrigerator. This gradual cooling process helps prevent cracks.
Presentation
- Clean Cuts: For clean slices, dip your knife in hot water and wipe it clean between each cut.
- Decorative Topping: If you’re piping whipped cream or icing on top, do so just before serving to prevent it from melting or becoming runny.
Storing and Serving
- Refrigeration: These bars can be stored in the refrigerator for up to 5 days. Ensure they are in an airtight container to maintain freshness.
- Freezing: If you need to make them ahead of time, these bars can be frozen. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Troubleshooting
- Cracked Cheesecake: If your cheesecake layer cracks, you can disguise it with a layer of whipped cream or a drizzle of caramel sauce.
- Runny Sweet Potato Filling: If your sweet potato filling seems too runny, add a bit more flour or cornstarch to thicken it.
Enhancements
- Nutty Addition: Add a layer of chopped pecans or walnuts between the cheesecake and sweet potato layers for added crunch and flavor.
- Spice Variations: Experiment with spices like ginger, cloves, or allspice in the sweet potato filling to customize the flavor profile.
By following these tips and recommendations, you’ll enhance the flavors, textures, and presentation of your Sweet Potato Pie Cheesecake Bars. Happy baking!
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