Best 5 Sweet Potato Cream Cheese Bars Recipes
Indulge in a delightful symphony of flavors with our tantalizing Sweet Potato Cream Cheese Bars recipe. This delectable treat combines the natural sweetness of roasted sweet potatoes with the tangy creaminess of a cheesecake filling, all enveloped in a buttery graham cracker crust. Each bite offers a perfect balance of textures, from the velvety filling to the crisp crust. This recipe is not only a culinary delight but also incredibly versatile. Whether you prefer a classic cream cheese filling or crave a zesty twist with lemon or pumpkin, we have variations to suit every palate. Additionally, gluten-free and vegan adaptations ensure that everyone can savor this irresistible dessert. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
**Variations:**
1. **Lemon Cream Cheese Bars:** Add a burst of citrusy freshness by incorporating lemon zest and juice into the cream cheese filling. The tangy lemon flavor perfectly complements the sweetness of the roasted sweet potatoes.
2. **Pumpkin Cream Cheese Bars:** Embrace the fall season with our pumpkin cream cheese variation. Simply replace the roasted sweet potatoes with an equal amount of cooked pumpkin puree. The result is a delightful dessert with warm autumnal flavors.
3. **Gluten-Free Sweet Potato Cream Cheese Bars:** For those with gluten sensitivities, we offer a gluten-free alternative. Substitute the graham cracker crumbs in the crust with a mixture of almond flour, oats, and melted butter. The resulting crust is just as delicious and holds the filling perfectly.
4. **Vegan Sweet Potato Cream Cheese Bars:** Create a luscious vegan version of this dessert by replacing the cream cheese with a combination of silken tofu, vegan cream cheese alternative, and lemon juice. This plant-based filling delivers a creamy and tangy experience without compromising on flavor.
SWEET POTATO CHEESECAKE BARS
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CREAM CHEESE BARS
If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO BARS
These bars have a gooey, cheese cake-like top layer and a buttery cookie bottom layer. I adapted the recipe from one that called for pumpkin. I made these for Thanksgiving and they were gone before the meal was even served. We enjoyed them warm from the oven, topped with a dollop of whipped cream, heaven! We'll be haveing these every year from now on.
Provided by Betty K. Rocker
Categories Bar Cookie
Time 1h10m
Yield 12-20 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Mix melted butter, cake mix and the egg with a mixer.
- Spread into a greased 13x9 baking dish and pack it down to form an even crust layer. Set it aside.
- Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
- Add the vanilla, sugar and spices and continue blending.
- Beat the eggs, add to the mixture and blend until fully incoptorated.
- Spread the sweet potato mixture evenly over the cookie layer.
- Bake for 50-60 minutes until the center is set but still soft.
- Cool and cut into squares.
Nutrition Facts : Calories 507.7, Fat 24.6, SaturatedFat 12.2, Cholesterol 114.2, Sodium 646, Carbohydrate 66.8, Fiber 2.4, Sugar 42.7, Protein 6.2
PHILADELPHIA SWEET POTATO CHEESECAKE BARS
Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
- Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
- Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SWEET POTATOES WITH CREAM CHEESE TOPPING
Found the recipe in my Simple & Delicious magazine. I haven't tried these yet, but wanted to get the recipe posted in time for Thanksgiving.
Provided by Bobbie
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub and pierce sweet potatoes and place on a microwave safe plate.
- Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
- Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
- Make a slice in the top of each potato; fluff pulp with a fork.
- Dollop with cream cheese mixture.
Nutrition Facts : Calories 237.8, Fat 10.4, SaturatedFat 6.5, Cholesterol 31, Sodium 157.6, Carbohydrate 33.5, Fiber 3.9, Sugar 12.1, Protein 3.7
Tips:
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no blemishes or bruises.
- Bake the sweet potatoes until they are very tender: This will ensure that they are easy to mash and will create a smooth puree.
- Use a food processor or blender to puree the sweet potatoes: This will help to create a smooth and creamy filling.
- Be sure to cream the butter and cream cheese together until they are light and fluffy: This will help to create a smooth and creamy filling.
- Add the sugar and vanilla extract to the cream cheese mixture gradually: This will help to prevent the mixture from curdling.
- Fold the whipped cream into the cream cheese mixture gently: This will help to prevent the filling from deflating.
- Chill the bars for at least 4 hours before serving: This will help to firm up the filling and make them easier to cut.
Conclusion:
Sweet potato cream cheese bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a creamy sweet potato filling and a graham cracker crust. The bars are then chilled until firm and cut into squares. They can be served plain or with a dollop of whipped cream or ice cream.
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