Sweet Potato Cheesecake Squares Recipe

By pattie_d

Ingredients

• Crust:
• 1 18 1/4 ounce box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, softened
• 1 egg
• Filling:
• 1 15 ounce can sweet potatoes, drained
• 1 8 ounce package cream cheese, softened
• 1 egg
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 cup sugar
• 1 cup sour cream
• 1/2 cup white chocolate chips
• 1/4 teaspoon vanilla extract
• Topping:
• 1 1/4 cups oats-and-honey granola
• 1/4 teaspoon pumpkin pie spice
• Confectioners' sugar, for dusting

Details

Servings 12
Preparation time 15mins
Cooking time 180mins
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; set aside.
12
Crust:
2. 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:
3. Blend sweet potatoes, cream cheese, egg, 11/2 teaspoons pumpkin pie spice and 1/2 cup of the sugar in a food processor until smooth. Spread evenly over crust.

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

5. 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:
6. 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