SWEET POTATO CHEESECAKE
A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
- Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
- In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
- Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
- Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
- Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 220 mg
PHILADELPHIA SWEET POTATO CHEESECAKE BARS
Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
- Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
- Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SWEET POTATO-CHEESECAKE SQUARES
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
- In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
- Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.
Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g
SWEET POTATO CHEESECAKE BARS
Steps:
- Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and spray with non-stick spray.
Nutrition Facts : Calories 491 kcal, Carbohydrate 70 g, Protein 8 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 71 mg, Sodium 423 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
SWEET POTATO CHEESECAKE
Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
SWEET POTATO CHEESECAKE BARS
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CHEESECAKE SQUARES
A contemporary twist on traditional pumpkin pie. This is light and airy and you can eat all you want without the guilt. Have 2 pieces when you might only have 1 piece of pie.
Provided by Natalie Loop
Categories Other Desserts
Time 3h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour. Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
- 2. In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
- 3. Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
- 4. In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
- 5. Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.
PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE
Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour into crust; top with nuts.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.
Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SWEET POTATO CHEESECAKE
Make and share this Sweet Potato Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
- Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
- Reduce oven temperature to 300 degrees.
- Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
- Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
- Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
- Beat in sweet potato mixture on low speed about 1 minute until blended.
- Beat in eggs, one at a time.
- Pour batter into springform pan.
- Place springform pan in larger pan.
- Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
- Pecan Crumb Topping.
- Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
- Sprinkle Pecan Crumb Topping over cheesecake.
- Bake about 30 minutes or until topping is set.
- Cool.
Nutrition Facts : Calories 464.8, Fat 32.2, SaturatedFat 17.1, Cholesterol 140.1, Sodium 236.9, Carbohydrate 38.8, Fiber 1.9, Sugar 23.8, Protein 7.3
SWEET POTATO CHEESECAKE BARS
Sweet Potato Cheesecake Bars have layers full of creamy goodness! Topped with a cinnamon whipped cream, this dessert will never fail to please a crowd!
Provided by Catalina Castravet
Categories Dessert
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Nutrition Facts : Calories 507 kcal, Carbohydrate 85 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 336 mg, Fiber 3 g, Sugar 60 g, ServingSize 1 serving
SWEET POTATO CHEESECAKE
Steps:
- Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
- Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
- In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
- Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.
SWEET POTATO CHEESECAKE BARS WITH BOURBON PRALINE SAUCE
The BEST Sweet Potato Cheesecake Bars recipe has a delicious crust with a creamy layer of swirled sweet potato cheesecake. These cheesecake bars are delicious, creamy, buttery, and loaded with warm spices.
Provided by Kenneth Temple
Categories Dessert
Time P1DT53m
Number Of Ingredients 20
Steps:
- Cookie Crust: Preheat oven to 350°F. In a food processor, add graham crackers and cinnamon. Pulse 7 times until cookies are a medium crumb. Turn the food processor on to low and slowly drizzle in melted butter until well blended. Crumbs should stay together when squeezed in your hand.
- Line a 9 x 13 pan with parchment paper, add cookie mixture, and evenly press mixture into the pan. Bake for 6-8 minutes, until golden brown.
- Sweet Potato Base: While crust bakes make sweet potato base, in a medium bowl with a hand mixer on low speed, combine sweet potato puree, flour, melted butter, cinnamon, nutmeg, mace and ¼ teaspoon salt, until smooth.
- Cheesecake base: In a large bowl with a hand mixer on medium speed, beat cream cheese until fluffy and smooth for about 30 seconds on low. Add the brown sugar, and remaining salt, until combined. Add eggs one at a time until blended. Then add the bourbon with the last egg. Stir ½ cup of the cream cheese into the sweet potato base. Pour the rest of the cream cheese evenly over the cookie crust. Take large spoonfuls of the sweet potato base and drop over cream cheese. Use a butter knife to swirl the sweet potato base, avoid going too deep, and scrape the cookie crust. Bake for 26-28 minutes until the center is set with a bit of wiggle. Cool for 1 hour or until completely cooled off. Cover and pop in the fridge for 4 hours or overnight is best.
- Praline Sauce: Turn on the heat to medium-high in a medium-size pot, add the pecans and constantly stir for 2-3 minutes, until fragrant. Add the heavy cream, bourbon, and dark brown sugar. Bring to a boil, then cook at a rolling boil for 6 minutes, until sauce thickens and coats a spoon. Stir in vanilla and butter, until the sauce is smooth. Once sauce cools, pour over cheesecake evenly over before or after cutting bars. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 320 kcal, Carbohydrate 27 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 214 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 7 g
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- Combine biscoff cookie crumbs and sugar in a small bowl. Drizzle in melted butter and stir until fully incorporated and the mixture resembles wet sand. Press firmly into the bottom springform pan and bake 8-10 minutes. Remove from oven and cool completely on a wire rack.
- Preheat oven to 400° F. Pierce sweet potatoes numerous times with a fork. Roast sweet potatoes on a foil-lined baking sheet for 45-60 minutes, until easily pierced with knife and tender. Let cool slightly. Peel and puree sweet potatoes in a food processor until smooth.
- Raise oven temperature to 450° F. Transfer 1 1/2 cups sweet potato puree to a large mixing bowl. Add cream cheese, mascarpone, granulated sugar, brown sugar, sour cream, heavy cream, bourbon and vanilla extract. Mix on low speed until just combined and smooth. Add eggs, one at a time, beating after each addition. Don’t overmix to avoid excess air from being beaten into the batter.
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Reviews 1Category DessertCuisine AmericanTotal Time 50 mins
- Place your graham crackers in a zip lock bag and crush into fine pieces using a rolling pin for the crust layer. Add finely crushed crackers to a large bowl. Add brown sugar, melted butter, and mix using a fork.
- Add the Graham Cracker mixture to a square casserole dish. Press evenly into the bottom of the dish until it is fully covered.
- Drain sweet potatoes from water and add to a large bowl. Mash using a potato masher. Add all sweet potato layer ingredients into a large bowl. Blend until smooth using a hand mixer. Set to the side.
SWEET POTATO CHEESECAKE BARS - HUMMINGBIRD THYME
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Reviews 8Category DessertCuisine AmericanTotal Time 56 mins
- Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it’s cool.
- In a stand mixer at Medium to Medium-high speed, or a large bowl, and using a hand mixer, combine the following ingredients until smooth, light and fluffy: Cream Cheese, Sour Cream, Maple Syrup, and Brown sugar. This should take several minutes.
SPICED SWEET POTATO CHEESECAKE RECIPE - GRANDBABY …
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4.3/5 (27)Total Time 5 hrs 30 minsCategory DessertCalories 590 per serving
- Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
- Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
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- Preheat oven to 425°F. Pierce sweet potatoes several times with a knife. Roast until flesh yields easily to a knife inserted into the center of the potato. Baking time will vary. Check potatoes after 50 minutes. Reduce oven to 350°F
- Remove sweet potatoes from oven and allow to cool. (Potatoes can be roasted the day before you need them. Store cooled, roasted potatoes in the refrigerator.)
- potato skins. Process until smooth. Measure 16 ounces (1 3/4 cups) of sweet potato puree into a small bowl. Set aside.
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From spicysouthernkitchen.com
Reviews 1Servings 16Cuisine SouthernCategory Dessert
- In a large bowl, combine dry cake mix and pecans. Cut in butter with a pastry blender or your fingers. Press mixture into bottom of prepared pan.
- Using an electric stand or hand mixer, beat cream cheese, sugar, 1 egg, and 2 tablespoons of sweetened condensed milk until smooth. Set aside.
- In a clean bowl, stir together sweet potatoes, remaining 2 eggs, remaining sweetened condensed milk, pumpkin pie spice, and vanilla extract. Pour mixture over pecan/cake mixture.
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5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 457 per serving
- Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with aluminum foil, then spray generously with nonstick cooking spray. Set aside.
- Make the graham cracker crust: Finely grind the Graham Crackers in a food processor or by hand. Then, in a large bowl, mix together the Graham Cracker crumbs, granulated sugar, and melted butter until combined. Transfer the mixture to the prepared springform pan and press into an even layer (I like to use the bottom of a measuring cup to do this). Bake the crust in the preheated oven for 8-10 minutes, until set but not too brown. Let cool.
- Make the sweet potato cheesecake filling: In a stand mixer fitted with a paddle attachment (or a bowl with a handheld mixer), beat the softened cream cheese, granulated sugar, and light brown sugar until smooth and fluffy. Add in the mashed sweet potatoes and pumpkin pie spice and mix until well incorporated. Next, add in the eggs one at a time, scraping well after each addition. Finally, add in the evaporated milk and mix until combined. Pour the mixture into the springform pan on top of the crust and lightly shake until even.
- Make the pecan streusel topping: In a large bowl, combine the melted butter, light brown sugar, all-purpose flour, salt, and chopped pecans. Mix until evenly combined, then sprinkle the topping on top of the cheesecake batter by hand. Try to break up the crumble pretty finely with your fingers to avoid any large clumps.
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From parents.com
Servings 12Calories 617 per servingTotal Time 4 hrs 1 min
- Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; set aside.
- 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.
- Blend sweet potatoes, cream cheese, egg, 1 1/2 teaspoons pumpkin pie spice and 1/2 cup of the sugar in a food processor until smooth. Spread evenly over crust.
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Servings 12Total Time 9 hrs 40 minsEstimated Reading Time 7 mins
- Preheat oven to 350°F/177°C. Spray a 9-inch springform pan with nonstick cooking spray. Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil. Set aside
- In a medium mixing bowl combine gingersnap cookies crumbs, sugar, salt and melted butter until evenly mixed. Press crumb mixture evenly into the bottom and 1-inch up the sides of the prepared springform pan. Bake crust for 8 minutes. Allow to cool while preparing filling.
- In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and sugar until smooth and creamy, about 2 minutes. On medium-low speed beat in eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the mixing bowl between each addition. Mix in vanilla, add the sweet potatoes and mix until smooth. Add cinnamon, ginger, nutmeg, cloves and salt to the mixture and beat until evenly combined. Add in heavy cream and mix until just combined.
- Place prepared baking pan into a larger deep baking pan. Pour filling into prepared crust. Pour boiling water into larger baking pan until it is halfway up the sides of the springform pan.
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