Description
Delight in these Sweet Potato Swirl Maple Cheesecake Bars that combine the warm, spiced flavors of browned butter sweet potato pie with a rich, creamy maple-infused cheesecake layered on a gingersnap crust. Perfectly swirled and chilled to firm perfection, these bars offer a seasonal twist on classic cheesecake dessert.
Ingredients
For the Gingersnap Crust:
- 3 cups gingersnap cookie crumbs (about 43 cookies)
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Brown Butter Sweet Potato Pie Filling:
- ½ cup unsalted butter
- 1 lb sweet potatoes (2-3 medium)
- 1 cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup heavy cream
- 2 large eggs, room temperature
For the Maple Cheesecake:
- 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
- 1 cup light brown sugar, packed
- 1 tablespoon cornstarch
- ½ cup sour cream, room temperature
- ½ cup maple syrup
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
Instructions
- Prepare the Gingersnap Crust: Preheat your oven to 350° F. Spray a 9×13-inch cake pan with nonstick spray and line it with parchment paper, letting some overhang for easy removal. In a food processor, pulse the gingersnap cookies until fine crumbs form. Add brown sugar and cinnamon, pulsing to combine. Then add melted butter and pulse until crumbs are fully coated. Press this mixture evenly into the pan bottom and bake for 10 minutes. Set aside to cool.
- Brown the Butter: In a small saucepan over medium heat, melt the butter and let it bubble and foam while stirring continuously. Watch closely as it turns golden brown, which should take approximately 5 to 10 minutes. Remove from heat immediately and transfer it to a small bowl. Chill in the refrigerator until solidified.
- Cook and Prepare Sweet Potatoes: Place sweet potatoes in a large pot of water, bring to a boil over high heat, and boil for 45 minutes to 1 hour or until they are fork tender. Drain, cool for 5 minutes, then carefully peel the sweet potatoes.
- Make Sweet Potato Pie Filling: Mash peeled sweet potatoes with a hand mixer until smooth in a medium bowl. Add chilled browned butter, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, ginger, cloves, salt, heavy cream, and eggs. Mix thoroughly until combined and smooth. Set aside.
- Prepare the Maple Cheesecake Filling: In a large bowl, beat cream cheese on low speed until smooth and creamy. Add brown sugar and cornstarch; beat until completely combined. Scrape bowl sides. Add sour cream, maple syrup, and vanilla extract; beat until smooth. Add eggs one at a time, mixing slowly until combined, avoiding overbeating. Scrape sides and bottom to ensure full incorporation.
- Assemble and Swirl: Using two ice cream scoops, dollop cheesecake filling randomly over the gingersnap crust. Alternate dollops of sweet potato filling over the cheesecake, layering them alternately until all batter is used. Use a butter knife to gently swirl the two fillings together for a marbled effect.
- Bake: Bake in the preheated oven for 40-45 minutes, until the edges are set and the center jiggles slightly. Remove from oven and cool completely on a rack.
- Chill: Loosely cover with plastic wrap and refrigerate for 6-8 hours or overnight to allow bars to firm up.
- Serve: Once chilled, slice into bars and serve. Enjoy this beautifully swirled, creamy, and spiced cheesecake treat!
Notes
- For a shortcut, you can bake sweet potatoes instead of boiling: Preheat oven to 400ºF. Prick sweet potatoes with a fork and bake on a foil-lined baking sheet for 45 to 50 minutes until tender.
- Be careful not to overmix the cheesecake eggs to avoid cracking during baking.
- To prevent sticking, ensure the parchment paper overhangs the pan edges for easy removal after chilling.
- Use room temperature ingredients where indicated to ensure smooth mixing and avoid lumps.
- For easier swirling, use an alternating pattern of dollops to distribute the two fillings evenly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
