Sweet Potato Cheesecake Brownies

Ingredients

• 2 sweet potatoes (Bake until tender, then cool and remove the flesh; approximately 400 g edible flesh)
• 1 stick unsalted butter (Melted; browning is optional)
• 1 egg (For the sweet potato filling; mix with the heavy cream)
• 0.5 cup heavy whipping cream (Mix with the sweet potato filling egg)
• 2 tsp ground cinnamon (The source also calls for nutmeg, but does not specify its amount)
• ground nutmeg (Amount not specified in the source; add to taste along with the cinnamon)
• 0.5 cup all-purpose flour (For the sweet potato filling)
• 0.5 cup brown sugar (For the sweet potato filling)
• 1 tsp vanilla extract (For the sweet potato filling)
• 16 oz cream cheese (Two 8-ounce bars, softened)
• 1 egg (For the cheesecake filling)
• 0.5 cup granulated sugar (For the cheesecake filling)
• 0.333 cup sour cream (Approximately 1/3 cup)
• 0.5 tsp vanilla extract (The transcript mentions vanilla bean gel, while the written recipe specifies vanilla extract)
• 1 sheet pie crust (Fit to a 9 x 13-inch pan; the transcript describes a homemade crust made with flour, salt, cold water, and cold butter, but gives no quantities)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Bake the two sweet potatoes for about 50 minutes, or until a knife slides easily into the centers. Set them aside until cool enough to handle.

2. 2

   Prepare a 9 x 13-inch baking pan by lining it with a sheet of pie crust, fitting the crust into the bottom and trimming it to the pan. If making homemade crust, allow the dough to rest before rolling it out and fitting it to the pan.

3. 3

   In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, then mix until creamy and evenly combined.

4. 4

   Add the cheesecake egg and mix just until incorporated. Stir in the sour cream until the cheesecake mixture is smooth; avoid overmixing once the egg is added.

5. 5

   Spread the cheesecake filling evenly over the pie-crust base, taking it all the way to the edges.

6. 6

   When the sweet potatoes are cool, split them open and scoop the flesh into a clean bowl. Mash until mostly smooth.

7. 7

   Melt the butter in a saucepan over medium heat. For browned butter, continue cooking until the milk solids turn golden and smell nutty, then remove it from the heat and let it cool slightly. Plain melted butter may be used instead.

8. 8

   Add the melted or browned butter, brown sugar, cinnamon, nutmeg, and vanilla extract to the mashed sweet potatoes. Mix until well combined.

9. 9

   Whisk the sweet potato filling egg and heavy cream together in a small bowl. Add this mixture to the sweet potatoes and stir until smooth.

10. 10

    Add the flour and mix just until no dry streaks remain. Do not overmix.

11. 11

    Carefully spread the sweet potato filling over the cheesecake layer, creating an even top surface.

12. 12

    Bake at 350°F (175°C) for 50–55 minutes, until the center is set with only a slight wobble and the edges appear firm. A larger or different-shaped pan may affect the baking time, and the top may crack if the pan is not the usual size.

13. 13

    Cool the dessert completely in the pan before cutting into bars. Slice and serve once cooled.

Notes

The author usually uses a 9 x 13-inch pan but says another pan may be used. The transcript indicates that using the wrong pan caused cracking, though the dessert was still successful. Chill after cooling for cleaner slices. Store covered in the refrigerator and serve cold or slightly softened.

Nutrition per serving

• dessert
• bars
• baked
• cheesecake
• sweet potato
• fall dessert
• American
• vegetarian