Sweet Potato Pie Cheesecake Bars
Don’t throw away that leftover sweet potato pie filling!
If you got my cookbook already, here’s the perfect bonus recipe to remix that leftover filling into a whole new dessert. Sweet Potato Pie Cheesecake Bars!
So cook with me! #LetsVibe
My grandmother Nanny was a true kitchen unicorn. One of those rare people who could effortlessly cook AND bake.
She made the best cheesecake and that was one of the first recipes she taught me. Her sweet potato pie was good as it gets too.
When it comes to savory soul food, I know my skills are top-tier, but baking? Ain’t nobody got time for that!
Ingredients are expensive, recipes take too long, and then there’s always the chance it won’t turn out right. And once it’s done, it’s DONE! Cooked. There’s no fixing it. Unh uh…no thanks!
But lucky for me and for you, my sweet potato cheesecake bars don’t have any of that stress and turn out perfect every time. Plus, you won’t waste a drop of that sweet potato pie filling you already made.
And just like that…It’s too easy!
Ingredients
Leftover Sweet Potato Pie Filling
• 2 cans Crescent Roll Dough Sheets
• 2 tablespoons butter, softened
• 1/4 cup white sugar
• 1 tablespoon cinnamon
• 1/8 teaspoon sea salt
Cheesecake Filling
• 16 oz cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon sea salt
• 1 egg
• 1/2 tablespoon vanilla extract
• 2 tablespoon pineapple juice
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking pan with 1 tablespoon butter then sprinkle with some of the white sugar, cinnamon, and sea salt mixture over bottom of the pan.
Unroll 1 Crescent Roll Dough Sheet and press into the bottom of the prepared pan.
In a bowl, beat cream cheese until smooth. Add white sugar, cornstarch, sea salt, egg, vanilla extract, and pineapple juice. Beat until well combined and creamy.
Add cheesecake filling to dough lined baking dish in an even layer.
Spoon dollops of leftover sweet potato pie filling over the cheesecake filling.
Use a knife or spatula to gently swirl and create a marbled effect with the sweet potato pie and cheesecake fillings.
Cover filling with second Crescent Roll Dough Sheet, brush with remaining melted butter, then cover with remaining cinnamon sugar sprinkle.
Bake in the preheated oven for 35-40 minutes or until the center is set, and the edges are golden brown.
Allow the bars to cool in the pan for at least 1 hour, then refrigerate for an additional 2 hours or until completely chilled. Once chilled, slice into bars.
Garnish with a sprinkle of cinnamon sugar or a dollop of whipped cream & enjoy!
