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Sweetpotato Cheesecake Brownies

Created by a registered dietitian for NCSP Recipe Contest with the Academy of Nutrition and Dietetics
Print Recipe


  • 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.
Serves: 16