Sweet Potato Cheesecake Brownies are a delightful twist on traditional brownies that combine the rich creaminess of cheesecake with the sweetness of spiced sweet potatoes. This unique dessert features a crunchy pecan crust, making it an irresistible choice for any occasion. Whether you’re celebrating fall or simply craving something comforting, these brownies are sure to impress. Let’s dive into this decadent recipe and create something truly special!

Why You’ll Love This Sweet Potato Cheesecake Brownies

This recipe for Sweet Potato Cheesecake Brownies is packed with benefits that make it a must-try. First, it’s a delightful fusion of flavors, blending creamy cheesecake with the natural sweetness of sweet potatoes. The use of a sweet potato brownie recipe easy to follow means anyone can whip this up in no time. Additionally, they are gluten-free, making them a fantastic option for those with dietary restrictions. The sweet potato dessert recipes are not only delicious but also packed with nutrients. Plus, this recipe is vegetarian, fitting into various diets. Lastly, they bring a touch of fall into any gathering, making them a perfect dessert for cozy nights.

Ingredients for Sweet Potato Cheesecake Brownies

Gather these items:

1 package white cake mix (regular size)
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature
2 tablespoons sweetened condensed milk
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

How to Make Sweet Potato Cheesecake Brownies Step-by-Step

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.

Sweet Potato Cheesecake Brownies: 5 Irresistible Layers - Sweet Potato Cheesecake Brownies - main visual representation

Pro Tips for the Best Sweet Potato Cheesecake Brownies

Keep these in mind:

Ensure the sweet potatoes are well-cooked and mashed for a smoother texture.
For an extra layer of flavor, add a pinch of salt to the sweet potato mixture.
Let the brownies chill in the fridge for at least 2 hours to ensure they cut cleanly.
These brownies can also be made vegan by substituting eggs with flax eggs and using dairy-free cream cheese.

Best Ways to Serve Sweet Potato Cheesecake Brownies

Serve these delightful brownies warm with a dollop of whipped cream or vanilla ice cream on the side. They can also be paired with a drizzle of caramel sauce for an extra touch of sweetness. For a unique twist, try serving them with a side of creamy sweet potato cheesecake, enhancing the flavors of the dessert.

How to Store and Reheat Sweet Potato Cheesecake Brownies

To store, simply place the cooled brownies in an airtight container in the refrigerator. They will keep well for up to a week. To reheat, warm them in the microwave for about 10-15 seconds for a soft, gooey texture. This method is perfect for meal prep, as you can enjoy a piece whenever the craving strikes.

Frequently Asked Questions About Sweet Potato Cheesecake Brownies

What is sweet potato cheesecake?

Sweet potato cheesecake is a creamy dessert that combines the flavors of sweet potatoes with traditional cheesecake ingredients like cream cheese and sugar. This combination creates a rich, flavorful treat that is often spiced with cinnamon or nutmeg. For more information, you can check out this healthline article.

Can I make Sweet Potato Cheesecake Brownies ahead of time?

Yes! These brownies can be prepared a day in advance. Just ensure they are properly chilled in the refrigerator for optimal texture when served.

How do I avoid common mistakes with Sweet Potato Cheesecake Brownies?

To avoid common mistakes, ensure your cream cheese is fully softened before mixing to prevent lumps. Also, do not overmix the cream cheese dollops into the sweet potato mixture, as this can lead to a less attractive marbled effect.

Variations of Sweet Potato Cheesecake Brownies You Can Try

There are several fun variations you can try with this recipe. For a chocolate twist, add cocoa powder to the sweet potato layer for sweet potato chocolate brownies. You can also experiment with different spices, such as nutmeg or ginger, to create unique flavor profiles. For a healthier take, try using a low-calorie sweetener instead of sugar. You can even explore vegan sweet potato brownie recipes for a dairy-free option that’s just as delicious!

Sweet Potato Cheesecake Brownies: 5 Irresistible Layers

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Author: Margaret
Total Time: 4 hours
Yield: 16 bars 1x
Diet: Vegetarian

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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

1 package white cake mix (regular size)
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature
2 tablespoons sweetened condensed milk
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

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Instructions

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.
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.
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.
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.
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.
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.
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.