Teach cooking

Prep Time: 25 minutes
Cook Time: 47 minutes
Total Time: 1 hour, 12 minutes
Yield: 12 bars
Sweet potato-spiked cheesecake filling infused with cinnamon and vanilla baked over a graham cracker cookie crust.
Ingredients

• 2 medium sweet potatoes (1 + 1/2 pounds total), cooked, peeled and mashed with a fork
• 9 ounces graham crackers or ginger snaps
• 1 cup sugar, divided
• 1 stick plus 3 tablespoons unsalted butter, melted, divided
• fine table salt
• 12 ounces cream cheese, softened
• 1/2 cup low-fat plain Greek yogurt or sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground or fresh nutmeg
• lightly sweetened fresh whipped cream, for serving

Instructions
Preheat oven to 375 degrees F. In a food processor pulse graham crackers until finely ground (you should have about 2 + 1/4 cups). Add 1/3 cup of the sugar, 1 stick melted butter, and 1/4 teaspoon salt. Pulse until well combined.
Firmly press mixture into a 9-by-13-inch baking dish and bake until crust is lightly golden around the edges 10 - 12 minutes. Remove from oven and reduce temperature to 325 degrees.
Meanwhile in a clean food processor, puree together the sweet potatoes, cream cheese, yogurt, eggs, 1/4 teaspoon salt, remaining 3 tablespoons butter, 2/3 cup sugar, vanilla, cinnamon and nutmeg. Pour into crust and bake 30 to 35 minutes or until just set in the center.
Cool on a wire rack 1 hour then refrigerate until chilled through 1 - 2 hours or overnight. Cut into squares and serve with fresh whipped cream. Refrigerate leftovers.