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| Sweet Potato Cheesecake |
"Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table."
Ingredients :
- 1 1/4 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 2 pounds sweet potatoes
- 3 (8 ounce) packages cream cheese, softened
- 7/8 cup white sugar
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
- 3 eggs, room temperature
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup heavy whipping cream
- 1 cup chopped pecans
Instructions :
| Prep : 40M | Cook : 12M | Ready in : 3H40M |
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- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Notes :
- This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato puree instead.
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