Sweetpotato Cheesecake Brownies
Created by a registered dietitian for NCSPC Recipe Contest with the Academy of Nutrition and Dietetics
Course: Dessert, sweets
Cuisine: American
Keyword: brownie, RD approved, RD Approved healthy Dessert, sweet potato
Servings: 16
Calories: 87kcal
- Brownie Layer:
- 1 package (18.2 ounce dark chocolate fudge brownie mix)
- 3/4 cup mashed sweetpotato cooled
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 egg
- Cheesecake Layer:
- 1 package (8 ounce reduced-fat cream cheese)
- 3/4 cup mashed sweetpotato cooled
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup miniature chocolate chips
Preheat oven to 350° Spray a 9- by 9-inch square pan with floured baking spray.
To prepare brownie layer, stir brownie mix, sweetpotato, oil, water, and egg in a medium bowl until blended. Spread batter over bottom of prepared pan.
To prepare cheesecake layer, beat cream cheese with an electric mixer until smooth. Add mashed sweetpotato, sugar, egg, and vanilla; mix until well blended. Spread cheese mixture over brownie batter.
Bake for 50 to 60 minutes or until a wooden pick inserted comes out almost clean. Remove from oven and allow to cool 15 minutes. Sprinkle surface with chocolate chips. Allow to cool completely. Remove from spring form pan and serve.
Nutrition Facts
Sweetpotato Cheesecake Brownies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 17mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1805IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg | Net Carbohydrates: 10g