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 PECAN CHEESECAKE
Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
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 WITH PECAN TOPPING
Sweet Potato Cheesecake with Pecan Topping
Provided by Aspire Admin
Categories Butter + Brown
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Bring a full kettle of water to a boil.
- Pierce each sweet potato several times with a fork and place on a baking sheet. Roast until very soft, about 1 hour. Once cool enough to handle, peel the potatoes and discard the skins. Reduce the oven temperature to 350 degrees F.
- In a food processor fitted with the blade attachment, pulse the graham crackers until fine crumbs are achieved. Add the melted butter and pulse to combine. Pour the crumb mixture into a 9-inch springform pan and firmly press into an even layer. Bake until the edges are lightly toasted, about 10 minutes. Transfer to a cooling rack to cool completely, about 30 minutes.
- Wipe the food processor clean and add the sweet potato flesh. Blend until smooth. This should achieve ¾ cup sweet potato puree. Add the cream cheese, sour cream, brown sugar, granulated sugar, and salt. Mix until smooth, stopping to scrape down the sides of the bowl when necessary. Add the vanilla, lemon zest, and lemon juice and stir to combine. Add the eggs one at a time, pulsing between additions until fully incorporated. Wrap the spring form pan in aluminum foil. Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles.
- Place a roasting pan on the rack of the oven. Place the cheesecake in the roasting pan,. Bake the cheesecake until the edge is barely golden brown and the center is still slightly jiggly, about 30 mins Turn off the oven, Remove from oven, and slide a paring knife along the inside edge of the pan. Release the spring form pan and remove the ring. Store in the refrigerator until completely chilled, at least 4 hours.
- In a small pot, combine the brown sugar, cream, and butter. Whisking occasionally, place over medium heat and bring to a simmer. Add the pecans and stir to combine. To serve, cut the cheesecake into slices and serve with the pecan topping.
Nutrition Facts : ServingSize 1
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.
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
SWEET POTATO CHEESECAKE WITH PECAN-CRUMB CRUST
Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! --- make certain to only oven-bake the sweet potatoes boiling in water will cause a watery mixture.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h45m
Yield 1 10in cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 425 degrees.
- FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
- Beat cream cheese, sugar and all eggs until smooth.
- Mix in whipping cream.
- Beat in flour, cinnamon and ginger.
- Beat in well-mashed sweet potatoes until well combined.
- Pour the batter into prepared crust.
- Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
- Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
- Leave in fridge for 8-9 hours, or overnight to set.
- Serve with sweetened whipped cream or caramel topping.
Nutrition Facts : Calories 529, Fat 40.1, SaturatedFat 21.6, Cholesterol 213.5, Sodium 359.1, Carbohydrate 36.1, Fiber 1.4, Sugar 23.7, Protein 8.2
SWEET POTATOES WITH PECAN CRUMB TOPPING
My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!
Provided by F-16 momma
Categories Lunch/Snacks
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
SWEET POTATO CASSEROLE WITH PECAN TOPPING
Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.
Nutrition Facts :
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SWEET POTATO CHEESECAKE WITH PECAN PRALINE TOPPING
From senseandedibility.com
Ratings 18Category Deserts, SweetsCuisine North AmericanTotal Time 10 hrs 15 mins
- Preheat your oven to 350°F (177°C).Combine the melted butter, sugar, and graham crumbs in a bowl and mix them together.
- Set a pot of water (about 4 cups) on the stove to boil for creating the water bath to bake your cheesecake in.In a small mixing bowl, stir together the cornstarch, ground cinnamon, nutmeg, salt, and cloves until combined.
- Pour the sweet potato cheesecake batter into the prepared cheesecake pan, then place the prepared, graham crust-filled cheesecake pan into a large pan. There should be at least two-inches of clearance on the sides of the cheesecake pan.
- Arrange the toasted pecans on the surface of the cheesecake in a decorative design.Return the sweet potato cheesecake to the fridge while you prepare the praline topping.
SWEET POTATO CHEESECAKE WITH PECAN TOPPING
From omgchocolatedesserts.com
3/5 (1)Total Time 1 hr 40 minsCategory Desserts
- Preheat the oven to 350 F. Line bottom of 9-inch springform pan with parchment paper and grease with cooking spray. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
- Pulse graham crackers in a food processor to make fine crumbs. Stir in sugar and cinnamon, then add melted butter and stir with a fork until evenly moistened. Press the mixture firmly into the bottom of springform pan. Place in the freezer to firm while making the filling.
- First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add eggs one at the time and mix on low speed just to combine, do not overmix it. Mix in sour cream, too.
- To make the topping, in a heavy saucepan over medium heat melt the butter, stir in sugar until dissolve completely. Increase heat and bring to a boil. Whisk in cinnamon and heavy cream and remove from the heat. Stir in pecans and pour over cheesecake.
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