SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
- Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
- To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
- Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
- For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.
ZESTY SWEET POTATO CHEESECAKE
Sweet potato pie and cheesecake combined. My family loves sweet potato pie and cheese cake so I combined them!
Provided by MRSWILDTHING
Categories Desserts Cakes Holiday Cake Recipes
Time 6h40m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
- Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
- To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet.
- Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
- Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 26.7 g, Cholesterol 125.4 mg, Fat 24.3 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 15 g, Sodium 199.1 mg, Sugar 14 g
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.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
COCONUT-SWEET POTATO CHEESECAKE
Categories Mixer Cheese Citrus Fruit Vegetable Dessert Bake Thanksgiving Cream Cheese Ricotta Coconut Spice Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 31
Steps:
- For sweet potatoes:
- Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
- For crumb coating:
- Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
- Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
- Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
- *Available in the liquor section of most supermarkets.
GALATOIRE'S SWEET POTATO CHEESECAKE
This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.
Provided by R. W. Apple Jr.
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
- Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
- Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 238 milligrams, Sugar 36 grams, TransFat 0 grams
COCONUT SWEET POTATOES
In Nacogdoches, Texas, Hasel King mashes sweet potatoes with pineapples, orange juice and seasonings. With a streusel-like topping of coconut and pecans, its sweet taste and pretty look will garner praise. TIP: To switch it up, follow Hasel's lead and substitute peanuts for the pecans.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
CURRIED SWEET POTATOES IN COCONUT MILK
I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the sweet potatoes and cut them into 1 inch cubes.
- Place the cubes in a colander and sprinkle liberally with salt.
- Let stand 10-15 minutes.
- Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
- Meanwhile, finely chop the onion, ginger and garlic.
- Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
- Add the chopped onion, ginger, and garlic.
- Cook until the onion is a rich golden color.
- Add all the spices and season with salt to taste.
- Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
- Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
- Drain on absorbent paper towels. (I skip this step, just more calories.).
- Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
- When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
- Serve hot, garnished with the chopped coriander sprinkled on top.
BASQUE-STYLE SWEET POTATO CHEESECAKE
This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.
Provided by Tara O'Brady
Yield Makes one 9"-diameter cake
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
- Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
- Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
- Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
- To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.
SWEET POTATO-COCONUT CAKE
Not sure where this recipe originated, as I found it clipped from what appears to be a magazine. I haven't found a recipe quite like this one. I have not made it yet, however, I wish to make it soon. *Note* in the recipe where fresh coconut is needed, bagged unsweetened shredded coconut can be substituted I guessed on the prep time. The recipe seems a bit involved.
Provided by Jamie Lynne
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cream butter and sugar until light and fluffy Add vanilla and mix well.
- Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
- Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
- Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
- Frosting.
- Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
- While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
- When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.
Nutrition Facts : Calories 6947.4, Fat 260.7, SaturatedFat 180, Cholesterol 510, Sodium 6031.8, Carbohydrate 1099.3, Fiber 27, Sugar 730.7, Protein 80.2
PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE
Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour into crust; top with nuts.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.
Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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- Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
- Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
- Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
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