Sweet Potato Cheesecake Squares Recipes

SWEET POTATO CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and spray with non-stick spray.

SWEET POTATO CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour. Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
• 2. In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
• 3. Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
• 4. In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
• 5. Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.

SWEET POTATO CREAM CHEESE BARS

Steps:

• 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. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.