Sweet Potato Crème Brûlée Bars

Directions

1. Place an oven rack in the middle position and heat the oven to 300°F. Coat a 13x9-inch baking dish with cooking spray, then line it with parchment paper, letting the paper hang about 1 inch over the edges.
2. In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter and mix until everything is evenly moistened.
3. Press the crumb mixture into the bottom and up the sides of the prepared pan, using the bottom of a measuring cup or glass to compact it firmly.
4. In a large bowl, use a handheld mixer on low speed (or a stand mixer with the paddle attachment) to beat the cream cheese and 1 1/2 cups (300 g) of the granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
5. Beat in the eggs one at a time, mixing just until combined after each addition—overmixing can cause the cheesecake to crack. Then mix in the vanilla extract.
6. Scoop out 2 cups plus 2 tablespoons (500 g) of the cream cheese mixture and set it aside in a small covered bowl in the refrigerator. To the remaining mixture in the large bowl, add the sweet potato puree, cinnamon, and nutmeg, and mix until well blended.
7. Spoon the sweet potato mixture over the crust, using an offset spatula to spread it evenly. Freeze until the layer is cold and firm, about 45 minutes.
8. Gently spoon the reserved plain cream cheese mixture over the frozen sweet potato layer, then smooth it out with the offset spatula.
9. Bake the bars until they are just set, 40 to 50 minutes. Turn off the oven, prop the door open slightly, and let the bars cool inside for about 2 hours. Then cover tightly with plastic wrap and refrigerate until completely chilled and firm, at least 6 hours or overnight.
10. Use the parchment overhang to lift the bars out of the pan and place them on a cutting board. Fill a tall container with hot water deep enough to submerge the knife blade. Dip the knife into the hot water and wipe it clean with a towel before each cut. Slice the bars into squares.
11. Sprinkle the remaining 1/2 cup (100 g) granulated sugar evenly over the top of each square. Use a kitchen torch to caramelize the sugar until it becomes a deep amber color.