Name: Sweet Potato Crème Brûlée Bars
Prep time: 20 min
Total time: 1 h 20 min
Yield: 20
Ingredients: Cooking spray; 11 graham crackers, finely crushed (about 1 1/2 c.); 1/4 c. (55 g.) packed light brown sugar; 1/4 tsp. kosher salt; 6 tbsp. unsalted butter, melted; 4 (8-oz.) pkg. cream cheese, softened; 2 c. (400 g.) granulated sugar, divided; 4 large eggs, room temperature; 1 tsp. pure vanilla extract; 1 (15-oz.) can sweet potato puree; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; A kitchen torch

Step 1Arrange a rack in center of oven; preheat to 300°. Grease a 13" x 9" baking pan with cooking spray. Line with parchment, leaving a 1" overhang on all sides.

Step 2In a medium bowl, mix cracker crumbs, brown sugar, and salt. Add butter and stir until combined.

Step 3Transfer crumb mixture to prepared pan, pressing into bottom and up sides of pan with the bottom of a measuring cup or glass.

Step 4In a large bowl, using a handheld mixer on low speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese and 1 1/2 c. (300 g.) granulated sugar, scraping down sides of bowl, until light and fluffy, 2 to 3 minutes.

Step 5Add eggs, one at a time, beating to blend after each addition (avoid overmixing eggs to prevent cheesecake from cracking). Beat in vanilla.

Step 6Transfer 2 c. plus 2 Tbsp. (500 g.) cream cheese mixture to a small bowl, then cover and refrigerate until ready to use. Add sweet potato puree to remaining cream cheese mixture in large bowl. Add cinnamon and nutmeg and mix to combine.

Step 7Spoon potato mixture over crust. Using an offset spatula, smooth top. Freeze until cold, about 45 minutes.

Step 8Carefully spoon reserved cream cheese mixture over; smooth second layer with an offset spatula.

Step 9Bake bars until just set, 40 to 50 minutes. Turn off oven, prop open door, and let bars cool, about 2 hours. Tightly cover with plastic wrap and refrigerate until bars are chilled and firm, at least 6 hours and up to overnight.

Step 10Using parchment overhang, lift out bars and transfer to a cutting board. Fill a tall container with hot water deep enough to cover the blade of your knife, then dip knife into hot water. Wipe on a clean towel before each cut. Slice bars into squares.

Step 11Sprinkle tops of each square with remaining 1/2 c. (100 g.) granulated sugar. Using kitchen torch, torch tops until it turns a deep amber color.

Sweet Potato Crème Brûlée Bars

Ingredients

Equipment Needed

Directions

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