Sweet Potato Maple Cheesecake Bars

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Sweet Potato Maple Cheesecake Bars

 

These Sweet Potato Swirl Maple Cheesecake Bars are the ultimate fall treat, perfect for Thanksgiving or any autumn gathering. Imagine a spiced gingersnap crust paired with layers of creamy maple cheesecake and rich brown butter sweet potato pie. These bars combine the best of both worlds—decadent and comforting, with just the right touch of sweetness. Easy to make and even easier to enjoy, these bars are sure to become a seasonal favorite for your friends and family!

Sweet Potato Maple Cheesecake Bars

Sweet Potato Maple Cheesecake Bars

Imagine a spiced gingersnap crust paired with layers of creamy maple cheesecake and rich brown butter sweet potato pie

Ingredients

  • Gingersnap Crust:
  • 3 cups gingersnap cookie crumbs (about 43 cookies)
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Brown Butter Sweet Potato Pie Filling:
  • 1/2 cup unsalted butter
  • 1 lb sweet potatoes (2-3 medium)
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 2 large eggs, room temperature
  • Maple Cheesecake:
  • 3 (8-ounce) packages full-fat cream cheese, room temperature
  • 1 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream, room temperature
  • 1/2 cup maple syrup
  • 1 tablespoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg yolk

Instructions

    For the Gingersnap Crust:

    Preheat your oven to 350°F. Spray a 9x13-inch cake pan with nonstick spray and line it with parchment paper, leaving some overhang for easy removal. Set aside.
    In a food processor, pulse the gingersnap cookies until fine crumbs form. Add the brown sugar and cinnamon, pulsing to combine. Add the melted butter and pulse until the crumbs are fully coated.
    Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.


    For the Brown Butter Sweet Potato Pie Filling:

    In a small saucepan with a light bottom, melt the butter over medium heat. Continue to stir as it bubbles and foams, cooking until it turns golden brown (about 5-10 minutes). Pour into a small bowl and refrigerate until solid.
    Boil the sweet potatoes in a large pot of water over high heat for 45 minutes to an hour, until they can be easily pierced with a fork. Let them cool for 5 minutes before peeling.
    In a medium mixing bowl, beat the peeled sweet potatoes until smooth using a hand mixer. Add the solidified brown butter and remaining pie ingredients, mixing until smooth. Set aside.

    For the Maple Cheesecake:

    In a large bowl, beat the cream cheese on low speed until smooth and creamy using a handheld mixer.
    Add the brown sugar and cornstarch, beating on low speed until fully combined and smooth. Scrape down the sides of the bowl.
    Mix in the sour cream, maple syrup, and vanilla extract until smooth.
    Add the eggs and yolk one at a time, beating slowly and just until combined. Avoid overbeating. Scrape the sides and bottom of the bowl to ensure everything is fully incorporated.

    How to Swirl:

    Using an ice cream scoop, dollop a few spoonfuls of the cheesecake mixture over the gingersnap crust.
    With another scoop, add dollops of the sweet potato pie filling among the cheesecake dollops. Alternate between the two until all batter is used.
    Swirl the batters together using a butter knife, then bake in the preheated oven for 40-45 minutes until the edges are set and the center slightly jiggles.
    Remove from the oven and cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for 6-8 hours or overnight until firm and chilled.
    Slice into bars and serve. Enjoy!

© Maria

 

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