Sweet Potato Cheesecake Brownies
Ingredients:
For the Brownie Layer:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Sweet Potato Cheesecake Layer:
1 cup mashed sweet potato (about 1 large sweet potato, cooked and mashed)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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 the Brownie Layer:
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
Mix in the cocoa powder, flour, salt, and baking powder until smooth.
Prepare the Sweet Potato Cheesecake Layer:
In a separate bowl, beat together the mashed sweet potato, softened cream cheese, sugar, egg, vanilla extract, cinnamon, and nutmeg until smooth and creamy.
Layer the Batter in the Pan:
Spread half of the brownie batter evenly into the prepared baking pan.
Spoon the sweet potato cheesecake mixture over the brownie layer, spreading it gently and evenly.
Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the brownie 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.
