Sweet Potato Pie Cheesecake Bars

My grandmother used to make the best cheesecake! It was one of the first recipes she taught me.

Her sweet potato pie was as good as it gets too. So I’m combining the best of both worlds with my Sweet Potato Pie Cheesecake Bars!

And it’s so easy for you to make. #LetsVibe!

Ingredients

• 2 cans Crescent Roll Dough Sheets

• 2 tablespoons butter, softened

• 1/4 cup white sugar

• 1 tablespoon cinnamon

• 1/8 teaspoon sea salt

Sweet Potato Pie Filling

• 1 cup mashed sweet potatoes

• 1/2 cup white sugar

• 1 tablespoon cornstarch

• 2 tablespoons butter, melted

• 1 egg

• 2 tablespoons milk

• 1/2 tablespoon molasses

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon juice

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground ginger

• 1/4 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 medium bowl, mix together mashed sweet potatoes, white sugar, softened butter, egg, milk, molasses, vanilla extract, lemon juice, ground cinnamon, ground nutmeg, ground allspice, ground ginger, and sea salt until well combined.

In another bowl, beat cream cheese until smooth. Add white sugar, cornstarch, sea salt, egg, vanilla extract, and pineapple juice. Beat until well combined and creamy.

Spoon dollops of the sweet potato pie filling and cheesecake filling alternately over the prepared Crescent Roll Dough Sheet.

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!