Sweet Potato Cheesecake Squares

Sweet Potato Cheesecake Squares
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.
Makes 12
Prep 15 m
Chill 180 m
Bake 46 m

Ingredients

Crust:

Filling:

Topping:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; set aside.

Crust:

  1. 1 of 1 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:

  1. 1 of 3 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.
  2. 2 of 3 Bake at 350 degrees F for 34 to 36 minutes or until just set.
  3. 3 of 3 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:

  1. 1 of 1 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 Information for Sweet Potato Cheesecake Squares
Servings Per Recipe: 12
Per Serving: 36 g Fat, total, 69 g carb., 91 mg chol., 2 g fiber, 19 g sat. fat, 7 g pro., 617 kcal cal., 400 mg sodium