Once you make this recipe you will see why it is a favorite of my recipes using spice cake mixes. The spice cake mix bottom, yam cheesecake filling and chocolate chips create a taste sensation. Everyone always requests this recipe. Also, you can use for leftover cooked sweet potatoes.
| Servings 48 squares |
Ingredients
- 1 (18.25-ounce) box spice cake mix
- 1/2 cup butter melted
- 1 egg
- 1 (8-ounce) package reduced-fat cream cheese
- 1 (15-ounce) can sweet potatoes drained and mashed
- 1 (16-ounce) box confectioners’ sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
Ingredients
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Instructions
- Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.
- In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
- In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips and pour mixture over batter in pan.
- Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Nutritional Info
Per Serving: Calories 134, Calories from Fat 31%, Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 116mg, Carbohydrates 22g, Dietary Fiber 0g, Total Sugars 16g, Protein 2g, Dietary Exchanges: 1 1/2 other carbohydrate, 1 fat
Terrific Tip: Most bar cookies freeze well so make these cheesecake bars ahead of time and pull out when needed.
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