Sweet Potato Cheesecake Brownies
Ingredients:
Pie Crust
2 large sweet potato’s, cooked and mashed)
1 stick of melted butter
1 egg
1/2 cup of heavy whipping cream
2 tsp of cinnamon
1 tsp of nutmeg
1/2 cup of flour
1/2 cup of sugar
1 tsp of vanilla extract
Cheesecake Layer:
Two 8 ounce packs of cream cheese, softened
1 egg
1/2 cup granulated sugar
1/3 cup of sour cream
1 tsp of vanilla extract
Directions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan or line it with parchment paper.
Make Pie Crust or Use Premade Crust:
Prepare the Sweet Potato Layer:
In a separate bowl egg and whipping cream. Beat together the mashed sweet potatoes, melted butter, sugar, egg mixture, vanilla extract, cinnamon, and nutmeg until smooth and creamy.
Prepare the Cheesecake Layer:
In a separate bowl egg and vanilla. Beat together the softened creamed cheese, sugar, egg mixture, and sour cream until smooth and creamy.
Layer the Batter in the Pan:
Spread half of the cheesecake layer evenly into the prepared baking pan.
Spoon the sweet potato mixture over the cheesecake layer, spreading it gently and evenly.
Drop spoonfuls of the remaining cheesecake batter over the sweet potato layer. Use a knife or skewer to gently swirl the sweet potato and cheesecake layers together for a marbled effect.
Bake:
Bake in preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
Cool and Serve:
Allow the brownies to cool completely in the pan on a wire rack before cutting into squares and serving.
Enjoy:
Serve these delicious Sweet Potato Cheesecake Brownies at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.