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

Crust:

• 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.