Cheesecake Bars (Mocha & Sweet Potato)

Cheesecake is intimidating. It wants you to think it's all fancy and complicated---like bread. Freaking show offs.

Maybe it's because cheesecake has a whole (delicious) factory dedicated to it that I just assumed it was something fairly complicated.

But surprise! It's not! (Also like bread...)

Last winter, a friend gave me a holiday baking magazine. I instantly zeroed in on the sweet potato cheesecake bar recipe.... But at that point, it was too late in the season for delectable holiday treats with fall flavors. I've been counting down the days and watching the leaves change (sort of... palm trees pretty much look the same all year) to mark the beginning of actual fall in Southern California.

And it's here! I kicked off my seasonal baking last weekend and am now throwing sweet potatoes and squash and pumpkin into everything I can (within reason, of course). These little guys were such a hit that I'm planning on working on a vegan version so that I can share them with ALL of my friends.

I recommend devouring an entire pan and washing them down with a pumpkin spice latte (in a red cup, of course) from Starbucks.

Sweet Potato Cheesecake Bars

photo by Jessica Y.

A dynamic duo of amazingness.

2/3 cup crushed graham crackers
1/2 cup flour
1/2 cup chopped peanuts
1/4 cup sugar
1/2 cup butter, melted
1 8 oz. can of sweet potatoes, drained
4 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon pumpkin pie (or apple pie) spice
1/2 cup sour cream
1 egg
1 tablespoon milk
ground nutmeg

1. Stir together graham cracker, flour, peanuts and 1/4 cup sugar.

2. Add the butter and mix well. Pat into a lightly greased 9x9x2 baking pan.

3. Bake in 350 degree oven for 12 minutes.

4. Beat sweet potatoes in a bowl until smooth. Add cream cheese, 1/3 cup sugar and pumpkin pie spice. Beat until well combined.

5. Add egg and beat until just combined. Stir in sour cream and milk until just blended.

6. Pour over baked crust. Sprinkle with nutmeg.

7. Bake in 350 degree oven for about 20 minutes, or until the center appears set. Cool and cut into bars.

If sweet potato isn't your thing, or you want more cheesecake (because it's delicious), then you must try these as well...

Mocha Almond Cheesecake Bars

1 1/4 cups sifted flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup butter
2 tablespoons instant coffee crystals
1/2 tablespoon almond extract
1 1/2 tablespoons HOT water
8 oz. cream cheese
1 1/4 cups sweetened condensed milk (14 oz. can)
2 eggs

1. Sift together flour, powdered sugar, cocoa and baking soda.

2. Cut in butter until crumbly.

3. Press into the bottom of a 13x9x2 baking pan. Bake in a 350 degree oven for 15 minutes.

4. Dissolve coffee crystals in hot water.

5. Beat cream cheese in a bowl until fluffy.

6. Gradually beat in condensed milk. Add coffee and eggs.

7. Pour over baked crust.

8. Bake in 350 degree oven for 20 minutes or until the middle appears set. Cool and cut into bars.