Praline Sweet Potato Cheesecake Food

SWEET POTATO CHEESECAKE WITH CANDIED PECANS

Steps:

• To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
• To make the cheesecake batter: Raise oven temperature to 450 degrees F.
• In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
• For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
• Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

SWEET POTATO CHEESECAKE

Steps:

• Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
• Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
• In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
• Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE

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.

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING

Steps:

• Crust:.
• Butter 9-inch springform pan.
• In medium-size bowl, mix crumbs, sugar and salt.
• Drizzle with butter; stir until dry ingredients are evenly moist.
• Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
• Refrigerate 30 minutes.
• Preheat oven at 350 degrees.
• Filling:.
• In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
• With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
• Blend in sweet potatoes.
• Scrape filling into chilled crust; smooth top.
• Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
• Topping:.
• Coarsely chop pecans.
• In small skillet, melt butter.
• Add pecans; sprinkle with sugar.
• Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
• Spoon mixture around edge of cheesecake.
• Refrigerate until time to serve.

HOUSE OF BLUES SWEET POTATO CHEESECAKE W/PRALINE SAUCE

Steps:

• In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
• To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
• Refrigerate for at least 30 minutes.
• In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes.
• Add the sweet potato purée and mix until just blended.
• Add the eggs one at a time, scraping bowl after each egg.
• Stir in heavy cream at low speed until completely blended.
• Pour the filling into into the pan.
• Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
• Cool the cheesecake at room temperature for 45 minutes.
• Chill for at least 4 hours before serving.
• While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
• Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
• Keep warm.
• To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving.
• Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
• YIELD: 8 servings.

PRALINE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
• In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
• Increase the oven temperature to 450 degrees F and make the filling.
• Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
• Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

PRALINE-SWEET POTATO CHEESECAKE

Steps:

• FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes. Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until ground.
• FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps. water in a bowl. Toss with a fork. Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray. Bake at 350F for 10 minutes. Cool on a wire rack. Reduce oven temperature ot 325°F.
• FOR THE FILLING: Place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add puréed potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; plulse 3 times or until blended. Pour filling into crust. Bake 325F fo 55 minutes. Turn off oven. (Do not remove cheesecake from oven). Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.

SWEET POTATO CHEESECAKE

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.

SWEET POTATO PRALINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

SWEET POTATO PECAN CHEESECAKE

Steps:

• Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

SWEET POTATO CHEESECAKE

Steps:

• Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
• Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
• Reduce oven temperature to 300 degrees.
• Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
• Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
• Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
• Beat in sweet potato mixture on low speed about 1 minute until blended.
• Beat in eggs, one at a time.
• Pour batter into springform pan.
• Place springform pan in larger pan.
• Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
• Pecan Crumb Topping.
• Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
• Sprinkle Pecan Crumb Topping over cheesecake.
• Bake about 30 minutes or until topping is set.
• Cool.