Potato Cheesecake Fall Bars (Print Version)
# Ingredients:
01 -
1 cup mashed sweet potatoes.
02 -
16 oz cream cheese.
03 -
½ tsp cinnamon.
04 -
5 tbsp melted butter.
05 -
1½ cups of graham cracker crumbs.
06 -
¼ tsp nutmeg.
07 -
2 tbsp sugar.
08 -
½ cup sour cream.
09 -
½ cup brown sugar.
10 -
1 egg.
11 -
¼ cup heavy cream.
12 -
½ cup sugar.
13 -
2 eggs.
14 -
1 tsp vanilla extract.
15 -
¼ tsp allspice.
# Instructions:
01 -
Get the oven ready by heating it to 325°F. Lay some parchment paper in a 9x9 pan.
02 -
Grab the graham cracker crumbs, melted butter, and sugar, stir them together, and press it into the bottom of your prepared pan.
03 -
Pop the crust into the oven and bake for around 8 minutes. Afterward, let it chill out and cool down.
04 -
Using a mixer, whip together the cream cheese and sugar until the mix looks nice and smooth.
05 -
Throw in the eggs, one at a time. Mix well after each one.
06 -
Blend in the sour cream and vanilla until everything is evenly mixed.
07 -
Pour the creamy mixture on top of the crust that's in your pan.
08 -
Combine the mashed sweet potato, brown sugar, egg, cinnamon, nutmeg, allspice, and heavy cream. Stir it all up until it's smooth.
09 -
Spread the sweet potato layer on top of the cheesecake batter, then gently swirl through with a knife.
10 -
Let the pan bake in the oven for about 40–45 minutes. Once it's done, let it cool down fully.
11 -
Stick the cheesecake into the fridge for at least 4 hours, or leave it overnight for the best results.
# Notes:
01 -
Great treat for fall!
02 -
Overnight chilling makes it taste even better.