Description
Delight in these Sweet Potato Cheesecake Brownies, a unique twist on traditional brownies combining the rich creaminess of cheesecake with sweet, spiced sweet potatoes and a crunchy pecan crust. Perfectly moist and flavorful, these bars make an ideal dessert for fall or any cozy occasion.
Ingredients
Scale
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
Sweet Potato Layer
- 3 cups cooked and mashed sweet potatoes (about 3 medium)
- 2 large eggs, room temperature
- 1 can (14 ounces) sweetened condensed milk (minus 2 tablespoons used above)
- 2 teaspoons pumpkin pie spice
Instructions
- Prepare the oven and crust base: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white cake mix and toasted pecans. Cut the cold cubed butter into this mixture using a pastry cutter or forks until it resembles coarse crumbs. Press this crumbly mixture evenly onto the bottom of a greased 13×9-inch baking dish to form the crust.
- Make the cheesecake layer: In a separate bowl, beat the softened cream cheese with the sugar, one large egg, and 2 tablespoons of the sweetened condensed milk until the mixture is smooth and creamy. Set this aside for later use.
- Prepare the sweet potato layer: In another bowl, stir together the cooked and mashed sweet potatoes, the remaining two eggs, the remaining sweetened condensed milk (approximately 14 ounces minus 2 tablespoons), and the pumpkin pie spice until fully combined.
- Assemble the layers: Pour the sweet potato mixture evenly over the pecan crust base in the baking dish. Dollop spoonfuls of the cream cheese mixture over the sweet potato layer in an even distribution.
- Create the swirl effect: Using a knife or skewer, gently cut through the cream cheese dollops and swirl them into the sweet potato mixture to create a marbled effect. Be careful not to overmix to maintain visible swirls.
- Bake the brownies: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the cheesecake layer is set and the top is slightly golden.
- Cool and chill: Remove the brownies from the oven and allow them to cool completely at room temperature. Once cooled, chill in the refrigerator for a few hours before cutting into bars to help them set and hold their shape better.
Notes
- Be sure to use room temperature eggs for better mixing and texture.
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
- Make sure sweet potatoes are well mashed and free of lumps for a smooth layer.
- Chilling before cutting helps achieve cleaner slices and improves flavor melding.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, and ginger if unavailable.
Nutrition
- Serving Size: 1 brownie (assuming 24 pieces)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
