Sweet Potato Cheesecake Squares with Cashew Crumble Topping and Crust

April 13, 2010 § 2 Comments



Although the name is a mouth full and the ingredients and preparation list look a little tedious they are very easy to make. I promise you they are so worth it. Enjoy.

Sweet Potato Cheesecake Squares with Cashew Crumble Topping and Crust


  • 1 cup all-purpose flour
  • 3/4 cup (packed) Dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 1 cup cashews (about 4 ounces)
  • 3/4 cup old-fashioned oats


  • 1 (8-ounce) package cream cheese, room temperature
  • 1 large Sweet Potato (3/4 cup)
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon all spice


  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract


For crust:
Preheat oven to 350°.  Butter a 9x9x2-inch square metal baking pan and set a side for the crust. Line rimmed baking sheet with parchment and set a side for the topping. Using a food processor, blend first 4 ingredients until coarse meal forms. Add cashews and process until nuts are chopped. Add oats process until mixture is moistened but not clumping. Press 3 1/2 cups crumbs on to bottom of prepared square pan. Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 25 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling: *If you don’t want to use fresh sweet potato you can buy canned.
Boil sweet potato in the skin for about 30 min. Peel and measure about 3/4 cup. Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about, 4 hours. But is best when refrigerated overnight. Cut into squares.


Ginger’s bread Bars

March 24, 2010 § 3 Comments


Ginger is a favorite of mine I am always down for trying a recipe containing this spice. There is something about the smell that makes me want to add just a dash of it to whatever I can when I cook and that’s not often. I like my desserts very sweet if I had to rate these for sweetness on a scale of 1 to 10 I would give it a 6. But, everyone’s palate is different. I’ve made these two different ways, with light and dark brown sugar. If you try this recipe and you think it’s too sweet try switching to light brown sugar that should dull it down a bit. Ginger’s bread Bars have a brownie consistency and are pretty tasty by themselves but even better with ice cream.
Yields 24 bars

2 cups all-purpose flour
2 1/2 teaspoons ground ginger 
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
(1 1/4 sticks) unsalted butter, room temperature
3/4 cup Brown sugar ; (packed) dark brown sugar
7 1/2 tablespoons sugar ; divided
2 large eggs
1/4 cup Molasses 


Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet (I actually don’t butter and flour I find it easier to us cake release ,I know some people are old school so do what you feel fits your baking style)Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve for later. Add spices, baking soda, and salt to flour in medium bowl and sift together. Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
Bake gingerbread until golden brown about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars

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