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.
BAKED SWEET POTATO AND CREAM CHEESE
Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
- Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
- (c) Jamie Oliver 2003
SWEET POTATO CHEESECAKE PIE
Sweet potatoes and cheesecake all together.
Provided by Pawel Tulinski
Categories Desserts Pies Sweet Potato Pie Recipes
Time 4h53m
Yield 10
Number Of Ingredients 16
Steps:
- Pour pecans into a blender; grind into a meal.
- Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
- Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
- Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
- Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
- Pour cream cheese mixture into the cooled crust.
- Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 42.7 g, Cholesterol 128.6 mg, Fat 39.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 25.9 g
SWEET POTATO PIE CAKE ROLL
Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of this cake. This change-of-pace dessert looks stunning on a dessert table, and tastes just as amazing as it looks. -Bernice Taylor, Wilson, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add sweet potatoes; mix well. Combine flour and cinnamon; fold into sweet potato mixture. Spread into pan., Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes; invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar, butter and vanilla until fluffy. Fold in nuts. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and refrigerate until serving. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 239mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
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
SWEET POTATO CREAM CHEESE BARS
If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.
Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATOES WITH CREAM CHEESE TOPPING
Found the recipe in my Simple & Delicious magazine. I haven't tried these yet, but wanted to get the recipe posted in time for Thanksgiving.
Provided by Bobbie
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub and pierce sweet potatoes and place on a microwave safe plate.
- Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
- Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
- Make a slice in the top of each potato; fluff pulp with a fork.
- Dollop with cream cheese mixture.
Nutrition Facts : Calories 237.8, Fat 10.4, SaturatedFat 6.5, Cholesterol 31, Sodium 157.6, Carbohydrate 33.5, Fiber 3.9, Sugar 12.1, Protein 3.7
HOLIDAY SWEET POTATO PIE
I got this recipe from an East Texas community cook book several years ago and it has become a family favorite. The cream cheese adds a wonderful flavor. It's easy, too.
Provided by AngelicFantasia
Categories Pie
Time 55m
Yield 1 9inch deep dish pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Run sweet potatoes through a sieve or mash with fork.
- Add all the other ingredients to sweet potatoes and mix with mixer.
- Pour into an unbaked, deep dish pie shell.
- Bake at 350 degrees for 45 minutes or until set.
Nutrition Facts : Calories 365.9, Fat 20.4, SaturatedFat 10.2, Cholesterol 108.4, Sodium 321.4, Carbohydrate 41.4, Fiber 1.2, Sugar 28.2, Protein 5.2
SARAH CONTONA'S SWEET POTATO PIE
This is different from your normal sweet potato pies, especially the crust and the cream cheese. My grandmother used to make it, then my mother and her sisters made it for many years. Now that I've moved away from New York and are no longer with them, I make it for my girlfriend's family. Eat it with Thanksgiving dinner, just like we did! Enjoy!
Provided by JEREMY SCARPETTA
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
- In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
- In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
- Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.
Nutrition Facts : Calories 558.2 calories, Carbohydrate 75.6 g, Cholesterol 107.8 mg, Fat 24.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 381 mg, Sugar 41.8 g
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