SWEET POTATO CHEESECAKE BARS
Sweet Potato Cheesecake Bars have layers full of creamy goodness! Topped with a cinnamon whipped cream, this dessert will never fail to please a crowd!
Provided by Catalina Castravet
Categories Dessert
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Nutrition Facts : Calories 507 kcal, Carbohydrate 85 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 336 mg, Fiber 3 g, Sugar 60 g, ServingSize 1 serving
SWEET POTATO CHEESECAKE BARS
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CHEESECAKE WITH PRALINE TOPPING
This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.
Provided by BootyDC316
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 16
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
Make and share this House of Blues Sweet Potato Cheesecake w/Praline Sauce recipe from Food.com.
Provided by Crabbycakes
Categories Cheesecake
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1093.5, Fat 77.7, SaturatedFat 39.6, Cholesterol 308.4, Sodium 452.6, Carbohydrate 93.8, Fiber 3.3, Sugar 62.4, Protein 11.6
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.
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
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
SWEET POTATO CHEESECAKE
Make and share this Sweet Potato Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 464.8, Fat 32.2, SaturatedFat 17.1, Cholesterol 140.1, Sodium 236.9, Carbohydrate 38.8, Fiber 1.9, Sugar 23.8, Protein 7.3
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