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 CHEESECAKE
A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
- Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
- In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
- Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
- Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
- Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 220 mg
SWEET POTATO CHEESECAKE BARS
Steps:
- Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and spray with non-stick spray.
Nutrition Facts : Calories 491 kcal, Carbohydrate 70 g, Protein 8 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 71 mg, Sodium 423 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 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 SQUARES
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
- In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
- Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.
Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g
SWEET POTATO CHEESECAKE
Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works
Provided by Shivi Ramoutar
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.
- To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.
- For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.
Nutrition Facts : Calories 486 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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
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
TASTY SWEET POTATO CHEESECAKE
Inspired by a side dish at a restaurant, this is a twist on a pumpkin cheesecake. Delicious and easy, it is well worth the effort.
Provided by Amelia
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain.
- Transfer sweet potatoes to a large bowl and mash. Set aside to cool to room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over low heat. Remove from the heat and mix in graham cracker crumbs. Pat mixture into a 9-inch springform pan.
- Combine sweet potatoes and cream cheese (both at room temperature) in the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth, scraping down the sides as needed. Mix in sugar until incorporated. Add root beer extract and vanilla. Mix in eggs, one at a time, mixing well after each addition. Scrape down the sides and mix a little more. Turn batter out into the crust and smooth the top.
- Bake in the preheated oven until no longer wobbly in the center, about 1 to 1 1/2 hours. Remove from the oven and set on a wire rack in a draft-free area until completely cooled, about 1 hour. (Any rapid temperature change will make the cheesecake crack.)
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.8 g, Cholesterol 101.1 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 11.9 g, Sodium 288.8 mg, Sugar 20.6 g
SWEET POTATO CHEESECAKE BARS WITH BOURBON PRALINE SAUCE
The BEST Sweet Potato Cheesecake Bars recipe has a delicious crust with a creamy layer of swirled sweet potato cheesecake. These cheesecake bars are delicious, creamy, buttery, and loaded with warm spices.
Provided by Kenneth Temple
Categories Dessert
Time P1DT53m
Number Of Ingredients 20
Steps:
- Cookie Crust: Preheat oven to 350°F. In a food processor, add graham crackers and cinnamon. Pulse 7 times until cookies are a medium crumb. Turn the food processor on to low and slowly drizzle in melted butter until well blended. Crumbs should stay together when squeezed in your hand.
- Line a 9 x 13 pan with parchment paper, add cookie mixture, and evenly press mixture into the pan. Bake for 6-8 minutes, until golden brown.
- Sweet Potato Base: While crust bakes make sweet potato base, in a medium bowl with a hand mixer on low speed, combine sweet potato puree, flour, melted butter, cinnamon, nutmeg, mace and ¼ teaspoon salt, until smooth.
- Cheesecake base: In a large bowl with a hand mixer on medium speed, beat cream cheese until fluffy and smooth for about 30 seconds on low. Add the brown sugar, and remaining salt, until combined. Add eggs one at a time until blended. Then add the bourbon with the last egg. Stir ½ cup of the cream cheese into the sweet potato base. Pour the rest of the cream cheese evenly over the cookie crust. Take large spoonfuls of the sweet potato base and drop over cream cheese. Use a butter knife to swirl the sweet potato base, avoid going too deep, and scrape the cookie crust. Bake for 26-28 minutes until the center is set with a bit of wiggle. Cool for 1 hour or until completely cooled off. Cover and pop in the fridge for 4 hours or overnight is best.
- Praline Sauce: Turn on the heat to medium-high in a medium-size pot, add the pecans and constantly stir for 2-3 minutes, until fragrant. Add the heavy cream, bourbon, and dark brown sugar. Bring to a boil, then cook at a rolling boil for 6 minutes, until sauce thickens and coats a spoon. Stir in vanilla and butter, until the sauce is smooth. Once sauce cools, pour over cheesecake evenly over before or after cutting bars. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 320 kcal, Carbohydrate 27 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 214 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 7 g
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.
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 CHEESECAKE
I found this in the Atlanta Constitution years ago and have made it several times with great success and I always receive compliments, even from people who don't like sweet potatoes. To help keep the cake from cracking I usually put a pan of water on the rack below to keep the oven humid. I like to top it with rum-flavored whipped cream.
Provided by bengi
Categories Cheesecake
Time 2h
Yield 1 cheesecake
Number Of Ingredients 12
Steps:
- You need a 10" springform pan or 9" with 3" sides.
- Preheat oven to 325 degrees.
- Crust.
- Mix pecans and sugar.
- Beat egg whites until frothy.
- Add enough egg white to the mixture so that nuts and sugar hold together in a ball.
- Spray pan with oil, and press mixture into pan.
- (OR you can use a graham cracker crumb crust).
- Filling.
- Cook bourbon or rum in a small pan until reduced by half.
- Cook sweet potatoes and mash the pulp until smooth.
- Measure 1 cup pulp and set aside.
- In a mixing bowl, blend cream cheese with the sugar until smooth.
- Add the flour and blend together.
- Add the eggs and yolks; blend until smooth.
- Scrape down sides of the bowl to prevent lumps.
- Add bourbon, sweet potato puree, cinnamon and nutmeg.
- Blend completely.
- Pour batter into pan over crust.
- Bake at 325 degrees for 1 1/2 hours.
- The cheesecake should be firm and slightly colored on top.
- Nothing should stick to finger when the center is touched.
- Remove from oven and let cool for one hour.
- Run a knife around the edge of the pan.
- Refrigerate overnight or at least 2 hours.
- Keep refrigerated until serving.
- Serve with whipped cream.
- Tips:.
- If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
- Vanilla or coconut rum can also be used in this recipe.
Nutrition Facts : Calories 8311, Fat 551.8, SaturatedFat 271.6, Cholesterol 2894, Sodium 3991.6, Carbohydrate 662.1, Fiber 24.7, Sugar 522.1, Protein 156.5
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- Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
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- 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.
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SWEET POTATO CHEESECAKE BARS - HUMMINGBIRD THYME
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Reviews 8Category DessertCuisine AmericanTotal Time 56 mins
- Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Prepare an 8×8 baking pan by spraying or buttering, and, if you want to remove the cake following baking, add a layer of parchment with overhang to lift the cake out once it’s cool.
- In a stand mixer at Medium to Medium-high speed, or a large bowl, and using a hand mixer, combine the following ingredients until smooth, light and fluffy: Cream Cheese, Sour Cream, Maple Syrup, and Brown sugar. This should take several minutes.
SWEET POTATO CHEESECAKE WITH PECAN PRALINE TOPPING - SENSE ...
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Ratings 17Category Deserts, SweetsCuisine North AmericanTotal Time 10 hrs
- 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 - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Estimated Reading Time 4 mins
- Place the sleeve of graham crackers in a food processor, and pulse until they're crumbs. Add the sugar, and pulse again until mixed. Melt the butter in the microwave, and pour the graham cracker crumbs into the butter, and mix well to blend. Line the bottom of a 7 inch Spring-form pan with Parchment paper, and place the graham cracker crumbs in the Spring-form pan, and press firmly and evenly to form the crust. Place the pan in the oven at 350 degrees for 10 min. Remove and cool.
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- Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with aluminum foil, then spray generously with nonstick cooking spray. Set aside.
- Make the graham cracker crust: Finely grind the Graham Crackers in a food processor or by hand. Then, in a large bowl, mix together the Graham Cracker crumbs, granulated sugar, and melted butter until combined. Transfer the mixture to the prepared springform pan and press into an even layer (I like to use the bottom of a measuring cup to do this). Bake the crust in the preheated oven for 8-10 minutes, until set but not too brown. Let cool.
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- Turtle Cheesecake. Turtle cheesecake may not be the ultimate in cheesecake decadence, but it’s got to at least be in the top five. This dessert is 100% over the top, and I’m 110% here for it.
- Caramel Apple Cheesecake. This gorgeous caramel apple cheesecake looks like a beautiful flower, is packed with an insane amount of caramel and apple yumminess, and delights the tongue with a cinnamon kick.
- Apple Crisp Cheesecake. The apple crisp cheesecake tastes remarkably similar to the caramel apple cheesecake. After all, they both contain apples, caramel sauce, cheesecake filling, and cinnamon.
- No-Bake Pumpkin Cheesecake. When it comes to the busiest cooking holidays of the year – Thanksgiving and Christmas – is there anything better than no-bake desserts?
- Browned Butter Pecan Cheesecake. The browned butter pecan cheesecake may not be quite as decadent as the turtle cheesecake, but it’s pretty darned close.
- Caramel Macchiato Cheesecake. If you’re a bit of a Starbucks caramel macchiato addict, this cheesecake is the one for you. Besides the usual cheesecake ingredients, you’ll also add espresso and vanilla extract.
- Maple Cheesecake. This one may look like a simple smooth and creamy cheesecake, but there’s more going on than you‘d first suspect. For example, you’ll infuse the crust with crushed walnuts and brown sugar for a rich, nutty flavor.
- Spiced Pumpkin Cheesecake with Caramel Sauce. I know what you’re thinking: “Another pumpkin cheesecake!!!!???” I can’t help it. I love pumpkin desserts, and each of these recipes is just a smidge different from the others.
SWEET POTATO CHEESECAKE - TODAY.COM
From today.com
5/5 (1)Category DessertsCuisine American
SWEET POTATO CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 310 per serving
- To prepare crust, combine first 4 ingredients, tossing with a fork until well blended. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.
- To prepare filling, place yogurt and cheeses in a large bowl; beat with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and next 7 ingredients (flour through nutmeg); beat well. Add eggs, 1 at a time, beating well after each addition.
- Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended.
VANILLA SWEET POTATO CHEESECAKE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (2)Total Time 4 hrs 25 mins
- Preheat oven to 400°F. Place sweet potato on a rimmed baking sheet; poke all over with a fork. Bake until tender when pierced with a fork, 40 to 45 minutes. Alternatively, microwave in a microwave-safe bowl on high until tender, 6 to 7 minutes. Let stand until cool enough to handle, about 10 minutes. Cut in half lengthwise and scoop flesh into a bowl; discard skin. Mash until smooth (you should have about 1 cup); set aside.
- Reduce oven temperature to 350°F. Lightly grease a 9-inch pie plate with butter. Set aside a small heatproof bowl. Melt butter in a saucepan over medium, swirling pan occasionally, until butter is lightly browned and smells nutty, 4 to 5 minutes. Immediately transfer to small bowl, scraping out all of butter with a rubber spatula. Let cool for 10 minutes.
- Pulse graham crackers in a food processor until coarse crumbs form, 15 to 20 pulses. (You should have about 2½ cups.) Add cooled brown butter, salt, and 3 tablespoons sugar; process until fine crumbs form, about 15 seconds. Using your fingers, press mixture into bottom and up sides of prepared pie plate, making crust thicker on bottom than sides. Using bottom of a measuring cup, tightly pack crust in plate. Bake until crust is set and slightly darkened, 8 to 10 minutes. Remove from oven and reduce oven temperature to 325°F.
- Meanwhile, beat cream cheese with vanilla bean seeds or extract in a large bowl using an electric mixer on medium speed until smooth, about 1 minute. Add remaining 5 tablespoons sugar; beat until well combined, about 1 minute. Add eggs 1 at a time, beating until well combined. Add mashed potato, beating until incorporated, about 1 minute.
ROASTED SWEET-POTATO CHEESECAKE WITH MAPLE CREAM RECIPE ...
From myrecipes.com
5/5 (19)Total Time 2 hrs 30 minsServings 12-16Calories 418 per serving
- Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
- Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
- Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
- Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
SWEET POTATO CHEESECAKE BY COTTON BLUES ... - GOLDBELLY
From goldbelly.com
Brand Cotton Blues Cheesecake CompanyCategory CheesecakesPrice $65
SWEET POTATO CHEESECAKE - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
5/5 (1)Estimated Reading Time 2 minsServings 8Total Time 1 hr
SWEET POTATO CHEESECAKE RECIPE - TEXAS COOKING
From texascooking.com
Servings 6Total Time 2 hrs
SWEET POTATO CHEESECAKE - MYPLATE
From myplate.gov
Cholesterol 17 mgTotal Calories 139Saturated Fat 3 gTotal Fat 6 g
SWEET POTATO CHEESECAKE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
4.2/5 (4)Category DessertCuisine AmericanCalories 421 per serving
SWEET POTATO CHEESECAKE EMPANADAS | FOOD & WINE
From foodandwine.com
Servings 16Total Time 3 hrs 15 minsCategory Pastries
SWEET POTATO CHEESECAKE RECIPE - CHEESECAKES WORLD
From cheesecakesworld.com
Cuisine AmericanTotal Time 8 hrs 50 minsCategory Dessert
SWEET POTATO CHEESECAKE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (8)Total Time 55 minsCategory Dessert, PieCalories 530 per serving
CHEESECAKE FACTORY SWEET POTATO ENCHILADA - ALL ...
From therecipes.info
MAKE SMOKED SWEET POTATO CHEESECAKE AND JAMAICAN RUM BREAD ...
From goodmorningamerica.com
MAKE SMOKED SWEET POTATO CHEESECAKE AND JAMAICAN RUM BREAD ...
From goodmorningamerica.com
ROASTED SWEET POTATO CHEESECAKE - RECIPES | GO BOLD WITH ...
From goboldwithbutter.com
BEST STANDOUT SWEET POTATO RECIPES TO DEVOUR FROM BRUNCH ...
From foodnetwork.ca
CHEESECAKE FACTORY SWEET POTATO ENCHILADAS - ALL ...
From therecipes.info
MARBLED SWEET-POTATO CHEESECAKE : COOKINGRECIPESDAILY
From reddit.com
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