SWEET CREAM CHEESE RECIPE RECIPES
SWEET POTATO CREAM CHEESE BARS RECIPE: HOW TO MAKE IT
If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.
Nutrition Facts : Calories 304 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 40g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
LAYERED CREAM CHEESE-SWEET POTATO PIE RECIPE - PILLSBURY.C…
Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust.
Provided by Pillsbury Kitchens
Total Time 4 hours 20 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
- Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
- Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 4 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 28 g, TransFatContent 1/2 g
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If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
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- Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.
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