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Sweet Potato Cheesecake Brownies

Sweet Potato Cheesecake Brownies for Cozy Fall Indulgence

Indulge in Sweet Potato Cheesecake Brownies, a delightful blend of fudgy textures and creamy layers, making it a perfect fall dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 box white cake mix A convenient option for a quick, crumbly base.
  • 1 cup chopped pecans Adds nutty flavor; toast for extra taste.
  • 1/2 cup cold butter Cubed for easy incorporation.
For the Cheesecake Layer
  • 8 oz cream cheese Full-fat for richest flavor.
  • 1/2 cup sugar Balances tanginess of cream cheese.
  • 1 large egg Room temperature for better mixing.
  • 2 tbsp sweetened condensed milk Adds creaminess to the cheesecake.
For the Sweet Potato Layer
  • 1 cup cooked and mashed sweet potatoes Fresh is best, but canned works if drained.
  • 1 tbsp pumpkin pie spice Infuses the filling with autumn flavors.
  • 1 large additional egg Helps bind the mixture.

Equipment

  • Mixing bowl
  • Baking dish
  • electric mixer
  • Pastry cutter

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and grease a 13x9-inch baking dish.
  2. In a mixing bowl, combine the white cake mix and chopped pecans. Cut in cold butter until the mixture resembles coarse crumbs. Press into the bottom of the baking dish.
  3. In another bowl, beat cream cheese, sugar, the first egg, and 2 tablespoons of sweetened condensed milk until smooth. Set aside.
  4. In the same bowl, mix cooked and mashed sweet potatoes with the remaining egg, sweetened condensed milk, and pumpkin pie spice until creamy. Pour over the crust.
  5. Dollop the cheesecake mixture over the sweet potato layer and swirl gently to create a marbled effect.
  6. Bake for approximately 45 minutes until the top is set and slightly golden. A toothpick should come out with a few moist crumbs.
  7. Cool at room temperature, then refrigerate for at least 1 hour before slicing.
  8. Serve sliced brownies, optionally dusting with powdered sugar or drizzling chocolate on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure cream cheese is softened and use room temperature eggs. Store leftovers in an airtight container for up to 4 days in the fridge.

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