If you're looking for a Thanksgiving dessert that travels well, try this sweet potato cheesecake baked in a rectangular pan. The spiced filling is topped with a yummy white chocolate layer and crunchy granola.

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Ingredients

Crust:

Filling:

Topping:

Directions

  • Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; set aside.

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Crust:

  • Beat cake mix, butter and egg in a large bowl with an electric mixer on low speed until crumbly. With floured fingers, press evenly into bottom of prepared pan; set aside.

Filling:

  • Blend sweet potatoes, cream cheese, egg, 1 1/2 teaspoons pumpkin pie spice and 1/2 cup of the sugar in a food processor until smooth. Spread evenly over crust.

  • Bake at 350 degrees F for 34 to 36 minutes or until just set.

  • While cheesecake is baking, combine sour cream, chocolate chips, remaining 1/4 cup sugar and vanilla extract in a small bowl. Spread over hot cheesecake and return to oven. Bake at 350 degrees F for another 10 minutes. Remove from oven and gently spread slightly melted chips over cake. Cool completely.

Topping:

  • Combine granola and 1/4 teaspoon pumpkin pie spice in a small bowl. Sprinkle over cheesecake and gently press into filling. Cover with plastic wrap and refrigerate 3 hours, or until chilled. Dust with confectioners' sugar, if desired.

Nutrition Facts

617 calories; 36 g total fat; 91 mg cholesterol; 400 mg sodium. 69 g carbohydrates; 7 g protein;

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