Sweet Potato Cheesecake Blondies are a delicious twist on classic blondies, combining the warmth of sweet potatoes with a creamy cheesecake layer. These bars are perfect for fall gatherings or any time you crave something sweet, rich, and comforting. They are easy to make and offer a lovely balance of flavors and textures that everyone will enjoy.
Why Make This Recipe
There are many good reasons to make Sweet Potato Cheesecake Blondies. They are simple to prepare and use ingredients that you might already have in your kitchen. The combination of sweet potatoes and cream cheese creates a unique treat that stands out from regular brownies or blondies. Plus, they are great for sharing at parties, potlucks, or just as a snack at home. Who wouldn’t love a sweet indulgence that feels both rich and wholesome?
How to Make Sweet Potato Cheesecake Blondies
Ingredients:
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes (roasted or canned, well-drained)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Cinnamon or nutmeg dusting (optional)
- Chopped pecans or walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until combined.
- Gradually stir in the flour, cinnamon, nutmeg, and salt until just combined.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, mix the mashed sweet potatoes, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Spoon the sweet potato mixture over the blondie base in dollops.
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
- Spoon the cheesecake mixture onto the blondie base in alternating dollops with the sweet potato mixture.
- Use a knife or skewer to gently swirl the sweet potato and cheesecake mixtures together for a marbled effect.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan.
- Slice into squares and dust with cinnamon or nutmeg if desired.
- Optionally, sprinkle with chopped pecans or walnuts for added crunch.
Enjoy these rich and flavorful bars as a dessert or snack!
How to Serve Sweet Potato Cheesecake Blondies
Sweet Potato Cheesecake Blondies can be served plain, or you could add a dusting of cinnamon or nutmeg for an extra touch. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them with coffee or tea for a delightful afternoon treat.
How to Store Sweet Potato Cheesecake Blondies
After baking, let the blondies cool completely. Store them in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Sweet Potato Cheesecake Blondies
- Make sure your cream cheese is at room temperature for a smooth cheesecake layer.
- You can use canned sweet potatoes to save time, but make sure they are well-drained.
- Don’t skip the swirling step! It helps blend the flavors for a more delicious dessert.
Variation
Feel free to experiment by adding chocolate chips or swapping in different nuts, like almonds or hazelnuts, to personalize your Sweet Potato Cheesecake Blondies!
FAQs
1. Can I use pumpkin instead of sweet potatoes?
Yes, you can substitute pumpkin puree for sweet potatoes in this recipe for a different flavor.
2. Are these blondies gluten-free?
To make them gluten-free, use a gluten-free all-purpose flour blend.
3. Can I make these blondies dairy-free?
You can use dairy-free butter and cream cheese alternatives to make these blondies dairy-free.
Sweet Potato Cheesecake Blondies
Ingredients
For the Blondies
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes (roasted or canned, well-drained)
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Toppings
- Cinnamon or nutmeg dusting
- Chopped pecans or walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until combined.
- Gradually stir in the flour, cinnamon, nutmeg, and salt until just combined.
- Spread the batter evenly into the prepared baking dish.
Cheesecake Layer
- In a small bowl, mix the mashed sweet potatoes, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Spoon the sweet potato mixture over the blondie base in dollops.
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
- Spoon the cheesecake mixture onto the blondie base in alternating dollops with the sweet potato mixture.
- Use a knife or skewer to gently swirl the sweet potato and cheesecake mixtures together for a marbled effect.
Baking
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan.
- Slice into squares and dust with cinnamon or nutmeg if desired.
- Optionally, sprinkle with chopped pecans or walnuts for added crunch.
