Recipe: Sweet Potato Cheesecake Bars with Granola Topping (using cake mix)

SWEET POTATO CHEESECAKE BARS

1 package yellow cake mix (regular size)
1/2 cup butter, softened
2 eggs, divided use
1 (15 ounce) can sweet potatoes, drained
1 package (8 ounces) cream cheese, cubed
1/2 cup plus 1/4 cup sugar, divided use
1 3/4 teaspoons pumpkin pie spice, divided use
FOR THE TOPPING:
1 cup (8 ounces) Daisy Brand Sour Cream
1/4 teaspoon vanilla extract
1 1/4 cups granola without raisins
1/2 cup white baking chips

Preheat oven to 350 degrees F. Grease a 13x 9-inch baking dish.

TO PREPARE THE CRUST:
In a large bowl, beat the (dry) cake mix, butter and 1 egg until crumbly. Press onto the bottom of a prepared baking dish; set aside.

TO PREPARE THE FILLING:
Place the sweet potatoes, cream cheese, 1/2 cup sugar, remaining 1 egg and 1 1/2 teaspoons pumpkin pie spice in a food processor; cover and process until blended. Spread over crust.

Bake at 350 degrees F for 20-25 minutes or until center is almost set.

MEANWHILE, TO PREPARE THE TOPPING:
In a small bowl combine the sour cream, vanilla and remaining 1/4 cup sugar. Spread over filling. Combine granola, baking chips and remaining 1/4 teaspoon pumpkin pie spice; sprinkle over top.

Bake 5-8 minutes longer or just until set. Cool on a wire rack.

Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers.

Makes 2 dozen bars
Adapted from source: Simple and Delicious magazine, March/April 2010