Description
A Southern holiday staple just got a dreamy dessert glow-up. These cheesecake bars layer velvety sweet potato filling with rich cream cheese and a gooey marshmallow swirl, all finished with a toasted top that’s as nostalgic as it is photo-ready. Easier than pie, but every bit as festive.
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp unsalted butter, melted
Cheesecake Layer:
16 oz cream cheese, softened
½ cup white sugar
2 large eggs
1 tsp vanilla extract
Sweet Potato Swirl:
1 cup mashed cooked sweet potato
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 egg
¼ cup heavy cream
Marshmallow Top:
1½ cups mini marshmallows
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment.
Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake for 10 minutes.
Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over crust.
In another bowl, blend sweet potato, brown sugar, spices, salt, egg, and cream. Dollop over cheesecake layer. Swirl gently with a knife.
Bake 35–40 minutes or until center is just set. Cool completely, then chill at least 3 hours.
Top with marshmallows and broil for 1–2 minutes until golden—watch closely!
Slice into bars and serve.
- Prep Time: 25 minutes
- Chill Time: 3 hours
- Cook Time: 40 minutes
Nutrition
- Calories: 270/ Per bar
- Sugar: 19g/ Per bar
- Fat: 16g/ Per bar
- Carbohydrates: 28g/ Per bar
- Protein: 4g/ Per bar