Sweet Potato Pie Swirl Maple Cheesecake Bars

INGREDIENTS

GINGERSNAP CRUST

• 3 cups gingersnap cookie crumbs (about 43 cookies)
• ¼ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 6 Tablespoons unsalted butter, melted

BROWN BUTTER SWEET POTATO PIE FILLING

• ½ cup unsalted butter
• 1 lb sweet potatoes (2-3 medium)
• 1 cup light brown sugar, packed
• 1 and ½ teaspoons pure vanilla extract
• 1 Tablespoon cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup heavy cream
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• 2 large eggs, room temperature

MAPLE CHEESECAKE

• 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
• 1 cup light brown sugar, packed
• 1 Tablespoon cornstarch
• ½ cup sour cream, room temperature
• ½ cup maple syrup
• 1 Tablespoon pure vanilla extract
• 3 large eggs, room temperature 
• 1 large egg yolk

INSTRUCTIONS

FOR THE GINGERSNAP CRUST

1. Preheat oven to 350° F. Spray a 9x13-inch cake pan with nonstick spray and line it with parchment paper (leaving some hanging over the sides). Set aside.
2. In a food processor, pulse the gingersnap cookies until you get fine crumbs.
3. Add the brown sugar and cinnamon and pulse until combined. Add the melted butter and pulse until all the crumbs are coated. Pour and press the mixture into the bottom of the greased pan.
4. Bake the crust for 10 minutes, then set aside to cool.

FOR THE BROWN BUTTER SWEET POTATO PIE FILLING

1. Add the butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
2. Heat over medium heat until the butter has melted.
3. Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns golden brown. This can take about 5-10 minutes, but don’t rely on time. Keep your eyes on the butter to see when it starts to turn brown. I recommend watching the video linked below to see how it’s done.
4. Immediately remove the browned butter from the stovetop and pour it into a small bowl. Place in the refrigerator until it solidifies.
5. Add the sweet potatoes to a large pot of water. Turn the heat to high and boil potatoes for 45 minutes to an hour, or until they slip off a fork. Set aside to cool for 5 minutes before carefully peeling.
6. Add peeled sweet potatoes to a medium mixing bowl and use a hand mixer to beat them until smooth. Add the remaining pie ingredients including the solid browned butter, and mix until everything is combined and smooth. Set aside.

FOR THE MAPLE CHEESECAKE

1. In a large bowl using a handheld mixer beat the cream cheese on low speed until smooth and creamy.
2. Add brown sugar and cornstarch and continue to beat on low speed until completely combined and smooth.
3. Scrape down the sides of the bowl and add sour cream, maple syrup and vanilla and continue beating until smooth. 
4. Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined.

HOW TO SWIRL

1. Using an ice cream scoop, add a few random dollops of cheesecake over the gingersnap crust.
2. Using a second ice cream scoop, scoop dollops of sweet potato pie filling into the cheesecake dollops. Repeat alternating between dollops of cheesecake and dollops of sweet potato pie until both batters are done.
3. Use a butter knife to swirl them together, then bake in preheated oven for 40-45 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. 
4. Remove from oven and allow to cool completely on a cooling rack. 
5. Loosely cover with plastic wrap and refrigerate until firm and chilled, about 6-8 hours or overnight. Slice and serve!

NOTES

• Baking the Sweet Potatoes: Preheat oven to 400ºF. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes.