Who doesn’t love a classic sweet potato pie on Thanksgiving? The smooth, rich sweet potato filling, paired with the caramelized marshmallow topping, brings all the cozy, nostalgic flavors we crave this season. It’s truly the perfect bite—sweet, creamy, and just a little smoky from that toasted marshmallow finish. Honestly, it’s a chef’s kiss in pie form, right?
This year, though, I felt like adding a little twist to this beloved dessert. Instead of the traditional pie, I thought, why not turn it into cheesecake bars? Imagine a creamy sweet potato cheesecake with subtle hints of cinnamon, nutmeg, and cloves, topped with perfectly toasted marshmallows that make each slice look and taste like a little piece of autumn magic.
Ingredients
Crust
1 ½ cups graham cracker or ginger snap crumbs (or almond flour for a gluten-free option)
¼ cup sugar
6 tablespoons unsalted butter, melted
Sweet Potato Cheesecake Filling
8 oz cream cheese, softened
1 cup cooked, mashed sweet potato
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Topping
1 ½ cups mini marshmallows (or large marshmallows cut into smaller pieces)
¼ cup candied pecans, roughly chopped (optional)
Instructions
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Mix the graham cracker crumbs, sugar, and melted butter. Press the crust mixture into a lined baking dish.
Bake for about 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a bowl, blend the cream cheese and mashed sweet potato until smooth.
Add brown sugar, eggs, vanilla, cinnamon, nutmeg, and cloves, mixing until fully combined.
Pour the filling over the crust and bake for 35-40 minutes, or until set.
Add Marshmallow Topping:
Let the bars cool and then chill them in the refrigerator for at least 2 hours.
When ready, top with marshmallows and broil briefly to toast them.
Optional Garnish: Sprinkle with chopped candied pecans before serving for extra crunch.
Serving Suggestions
Slice and Serve: These bars are best served slightly chilled. Use a sharp knife to create clean cuts.
Add Extra Toppings: Try a dollop of whipped cream or a sprinkle of cinnamon if you’re feeling festive.
Tips for Success
Prepare the Sweet Potatoes Ahead of Time: Cook and mash sweet potatoes before starting the recipe. Roasting them brings out their natural sweetness, but steaming or boiling works too.
Watch the Marshmallows Carefully: Marshmallows can go from golden to burnt in seconds, so keep a close eye when broiling.
Use Room Temperature Ingredients: This helps the ingredients blend smoothly, resulting in a creamy texture.
Who needs another pie when you can have Sweet Potato Cheesecake Bars? They're the life of the party at the dessert table. As practical as they are tasty, these treats are a cinch to serve up - no more wrestling with an obstinate pie slice.
And let's not forget about that Marshmallow Topping. It's like a fluffy cloud of sweetness, making these bars a sure-fire hit. Not your grandma's cheesecake, these bars are a fun, modern twist on classic holiday flavors. Ready to shake up your Thanksgiving dessert game? Bring on the Sweet Potato Cheesecake Bars!
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