Sweetpotato Cheesecake Brownies
Recipe courtesy of the North Carolina Sweetpotato Commission
Ingredients
Brownie Layer:
- Floured baking spray
- 1 package 18.2 ounces dark chocolate fudge brownie mix
- 3/4 cup mashed sweetpotato cooled
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 egg
Cheesecake Layer:
- 1 package 8 ounces reduced-fat cream cheese
- 3/4 cup mashed sweetpotato cooled
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup miniature chocolate chips
Instructions
- Preheat oven to 350 F. Spray 9-by-9-inch square pan with floured baking spray.
- To prepare brownie layer: In medium bowl, stir brownie mix, sweetpotato, oil, water and egg until blended. Spread batter in bottom of prepared pan.
- To prepare cheesecake layer: Using electric mixer, beat cream cheese until smooth. Add mashed sweetpotato, sugar, egg and vanilla; mix until well blended. Spread cheese mixture over brownie batter.
- Bake 50-60 minutes, or until wooden pick inserted comes out almost clean. Remove from oven and cool 15 minutes. Sprinkle surface with chocolate chips. Cool completely. Remove from pan and serve.
Video
Notes
Substitution: Use coconut sugar in place of granulated sugar.