Okay, this is the part where I get all mad and pouty and shouty.
THANKSGIVING DOESN’T GET ANY RESPECT IN THIS COUNTRY!!!!
There! But it’s soooooo true and I don’t understand why people can’t see this! My husband and I went to a mall the other day in search of the Motherhood store to buy my preggo daughter (have I mentioned I am going to be a grandmother again?!) some stretchy leggings that will fit her growing tummy, and who do I see in the middle of the mall???????
Can you take one guess?????
SANTA, THAT’S WHO!!!!
And of course my husband totally leaves there all red-faced and put-out because the thorn in his flesh is the Christmas season being rolled out before December 1, but I was rather red-faced too, not only because I had just walked for 30 minutes up and down the mall only to find that there is NO Motherhood store in the Meridian mall, but also because there was not a fall decoration to be seen anywhere!
IT’S THE MIDDLE OF NOVEMBER FOR PETE’S SAKE!
America, get a grip. Thanksgiving is one of the most American-y holidays there is. We need to give it more respect. More attention. More love and thoughtfulness. It’s rightful place between Halloween and Christmas.
You don’t even have to go broke for it.
Gah. I just feel like this country is hopeless sometimes.
Alright, let me put quit being grumpy pants and talk to you about this little dessert that would be wonderful on your Thanksgiving dessert buffet.
You are going to have a Thanksgiving dessert buffet, right?
Good. Well, this one is a winner, because hel-lo, blondie layers alternating with cheesecake layers. Not just any cheesecake, mind you, but sweet potato cheesecake with cinnamon and nutmeg. I simply die over cheesecake. I cannot control myself. All of this layered goodness is covered in a nutty, brown butter buttercream with flecks of cinnamon throughout. This thing screams fall and it’s a lot easier to make than a layer cake to me. This is a make-ahead dessert, so you’re not running around like a chicken with it’s head cut off at the last minute.
–Okay, I had some mishaps in the making of this dessert. First, I lined my cheesecake pans with wax paper to make them easier to remove from the pan, and that worked great so I thought I’d do the same with my blondie layers. WRONG!!! Don’t do it! The wax paper basically cooked into the layers and when I went to peel it off, it was a nightmare and tore the layers to pieces. I had to start from scratch. The next time all I did was spray the cake pans with nonstick cooking spray and they were perfect.
–The blondie layers will be thin and it will look like there is not enough batter to cover the bottoms of three pans, but there was. I used my fingers to pat the batter into place.
–Do not over bake the blondie layers. Just bake then until they are set in the middle and light golden brown around the edges.
–The cheesecake layers can be frozen a few days in advance. I’m sure the blondie layers can too, but I didn’t try it.
–You may have to trim the perimeter of the cheesecake layer if a lip forms around the edge. I did and it was easy to do. It helped to level the cake. My blondie layers were pretty flat so they didn’t need trimming.
–I would store this cake in the fridge, but bring it to room temperature to eat.
–To make the mashed sweet potatoes, all I did was microwave about 4 small potatoes until they were soft, then I scooped out the insides into a bowl and mashed them.
–Watch it when you are browning the butter for the butterceam. It can burn very quickly. I know. I burned two sticks of butter in the making of this dessert. That hurt.
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup cooked, mashed sweet potatoes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup butter
- 2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1½ cups salted butter
- 3 cups sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 to 4 tablespoons whole milk
- Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla and eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream, sweet potatoes, cinnamon, and nutmeg.
- Cut a piece of wax paper into two circles that fit in the bottom of two 9-inch cake pans. Spray the pans with nonstick cooking spray, then place the circles in the bottom and lightly spray them. Pour half of the filling in each pan. Bake for 15 minutes, then turn the temperature down to 325 degrees and bake for an additional 45 minutes.
- Remove pan from oven, let cool 30 minutes on a wire rack. Run a knife around the edge to separate the cheesecakes from the pan. Refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees. Spray 3 9-inch cake pans with nonstick cooking spray.
- Melt 1 cup butter in a medium saucepan. Remove from heat. Stir in the brown sugar, eggs, and vanilla until smooth. Stir in the flour. Divide the mixture evenly between the three pans, using fingers to pat the batter to evenly cover the bottom of the pans.
- Bake for 20 minutes, or until just set in the middle and very light golden brown around edges. Do not over bake. Remove to wire rack to cool completely.
- To assemble, place the layers in this order, all flat side down: blondie, cheesecake, blondie, cheesecake, blondie. Frost top and sides with the buttercream. Store in refrigerator but let stand at room temperature for about 30 minutes before slicing.
- Place 1 cup butter in a small saucepan over medium heat. Cook until melted, swirling the pan occasionally. Continue to cook until butter is foamy and nutty smelling, and dark golden brown in color, about 5-7 minutes. Remove from heat and cool to room temperature. Refrigerate just until butter solidifies again, then remove to room temperature so butter is solid, but soft.
- Place the browned butter and remaining stick of softened butter into a mixing bowl and beat until fluffy with the whip attachment. Add powdered sugar one cup at a time, beating until smooth. Add the vanilla and cinnamon, and 1 tablespoon of milk at a time until frosting is creamy and smooth. You may not use all the milk.