Thursday, September 1, 2011

Bourbon-Sweet Potato Cheesecake Bars

Bourbon-Sweet Potato Cheesecake Bars

Cheesecake Filling:

  • 1 and ½ 8-ounce packages cream cheese
  • 2 tablespoons All-Purpose flour
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • 1 Egg-Beaten
  • 1/2 can Sweetened Condensed Milk

Sweet Potato Filling:

  • 1/4 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/4 cup Bourbon or Cointreau
  • 1 medium sized egg
  • 1 15-ounce can peeled Sweet Potatoes or Yams
  • 2 tablespoons All-Purpose flour
  • 1/2 can Evaporated Milk
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  • 1 ½ packages (individually wrapped) Gingerbread Graham Crackers-crushed
  • 1/3 cup sugar
  • 1/2 stick unsalted butter, melted
  • 1/4 teaspoon ground Ginger
  • ¼ teaspoon ground Nutmeg

For crust:
Preheat oven to 350°F. Butter a 9 by 11 inch pan. Combine crushed graham crackers with melted butter, 1/3 cup sugar and spices. Press evenly onto bottom of pan. Bake crust until golden, about 5 minutes. Cool completely.

For Cream cheese filling:
Using mixer, beat cream cheese, condensed milk, flour, lemon zest, vanilla, in large bowl until smooth. Beat in egg. Set aside.

For Sweet Potato filling:

In blender, mix sweet potatoes (juice drained), sugars, spices, Bourbon, egg, and evaporated milk, blend well.

Pour sweet potato mixture on top of cooled crust. Bake for 20 minutes. Remove, and pour cream cheese mixture on top of pumpkin mixture. Bake for 20 minutes. Remove, cool, cover and chill overnight.


  1. The sweet potato & cream cheese are a wonderful combination. That ginger in the crust is a great touch. Yum!

  2. Ok you had me at Bourbon....these look so delicious and the ingredients are amazing!! :)

  3. This looks divine. I love pumpkin!

  4. @Kelly-you can also use COINTREAU. They both compliment the sweet potato.
    @Moogie-It does taste very similar to pumpkin for those of us not in love with sweet potato. :)
    @Stephanie-thanks for your kind comment, and let me know how you like it.
    @Tina-The ginger crust holds it all together, but is a must...yummmmm

  5. This recipe looks yummy, but there's a photo obscuring some of the measurements : (