For the Brownie Layer:
1 cup unsalted butter, melted
1 ½ cups granulated sugar
1 cup brown sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
1 tsp cinnamon (optional for fall flavor)
½ cup chocolate chips (optional for extra fudginess)
For the Sweet Potato Cheesecake Layer:
8 oz cream cheese, softened
1 cup mashed cooked sweet potato (smooth, no lumps)
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger (optional)
Ezoic
Instructions
Step 1: Prepare the Brownie Batter
In a large bowl, whisk the melted butter with the granulated and brown sugars until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Add the flour, cocoa powder, salt, and cinnamon (if using), then fold gently until the batter is thick and smooth. Reserve about ½ cup of batter for the swirl.
Step 2: Spread the Base Layer
Pour the brownie batter (except for the reserved amount) into a lined 9×13 baking pan. Smooth it out evenly using a spatula. The batter will be thick and fudgy.
Step 3: Prepare the Sweet Potato Cheesecake Mixture
In another bowl, beat cream cheese until smooth and creamy. Add the mashed sweet potato, sugar, egg, vanilla extract, cinnamon, nutmeg, and ginger. Mix until completely smooth with no lumps.
Step 4: Assemble the Layers
Spoon the cheesecake mixture evenly on top of the brownie layer. Add dollops of the reserved brownie batter on top. Use a knife to gently swirl the two layers together, creating marbled patterns without overmixing.
Step 5: Bake the Brownies
Bake in a preheated 350°F (175°C) oven for 35–45 minutes, or until the edges are set and the center no longer jiggles. Allow the brownies to cool completely before slicing to get clean layers.
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