These citrus cheesecake bars reminded me a little bit of the lemonblueberry ones I made a few years ago, but feature oranges and limes in addition to lemon. The finished result is a cheesecake bar that is both sweet and tangy. I made mine in a 9-inch pan, but you can certainly use an 8-inch pan if you want the crust and cheesecake filling to be a little thicker.

Long live cream cheese desserts!

When I looked at the ingredient list I knew I had some of what I needed and figured I could make substitutions for what I didn’t (i.e. black beans instead of kidney beans). It wasn’t until I set out to make dinner that I realized my cabinet and fridge were barer than I thought. Rather than postpone my plan until I had a chance to hit the grocery store, I decided to make do with what I did have on hand.

The end result was a mishmash of the original recipe.  I kept the guacamole and the fried egg, but added a layer of mashed sweet potatoes and a sprinkle of feta cheese. Unsure of whether it would all work together, I placed it in front of Ryan and hoped for the best. I shouldn’t have been surprised that he (and I!) loved this. Neither of us is picky, but this also included several of our favorites: sweet potatoes, avocados, and fried eggs! These look pretty on the plate but I definitely mashed it all up in a bowl to eat to ensure I got a taste of everything with each bite. Sweet potato haters (ahem-Julia!) can definitely revert to the original recipe and top the tostadas with black beans, but I don’t think I’ll be straying too far from this new variation!