Description
These Sweet Potato Cheesecake Brownies combine a moist white cake mix base with toasted pecans and a rich, creamy cheesecake swirl blended with sweet mashed sweet potatoes and warm pumpkin pie spice. Baked to perfection, these decadent bars offer a unique twist on traditional brownies, perfect for fall desserts or anytime indulgence.
Ingredients
Scale
Base Layer
- 1 package white cake mix (regular size)
- 1 cup chopped pecans, toasted
- 1/2 cup cold butter, cubed
Cheesecake Swirl
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 egg (room temperature)
- 2 tablespoons sweetened condensed milk
Sweet Potato Layer
- 3 large eggs (room temperature, divided)
- 1 can (14 ounces) sweetened condensed milk (divided)
- 3 cups cooked and mashed sweet potatoes (about 3 medium)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownie bars.
- Prepare Base Layer: In a medium bowl, combine the white cake mix and toasted chopped pecans. Cut in the cold, cubed butter until the mixture becomes crumbly. Press this crumbly mixture firmly onto the bottom of a greased 13×9-inch baking dish to form the base layer.
- Make Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, sugar, one egg, and 2 tablespoons of sweetened condensed milk until the mixture is smooth and creamy. Set this aside for swirling later.
- Prepare Sweet Potato Mixture: In another bowl, stir together the cooked and mashed sweet potatoes, the remaining 2 eggs, remaining sweetened condensed milk, and pumpkin pie spice until evenly combined. Pour this mixture evenly over the pecan crumb base.
- Create Swirls: Dollop the cream cheese mixture over the sweet potato layer in small spoonfuls. Using a knife, gently cut through the cream cheese and sweet potato layers to create a marbled swirl effect.
- Bake: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is set and slightly golden. A toothpick inserted into the sweet potato layer should come out mostly clean.
- Cool and Chill: Remove the brownies from the oven and allow them to cool completely at room temperature. After cooling, refrigerate the dish to chill the brownies thoroughly before cutting into bars for serving.
Notes
- Use room temperature eggs and cream cheese to help create a smooth cheesecake mixture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
- For a spicier flavor, add a pinch of cinnamon or nutmeg with the pumpkin pie spice.
- The brownies are best served chilled to ensure clean cuts and enhanced flavors.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar (based on 24 bars)
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
