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 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 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 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
PRALINE SWEET POTATO CHEESECAKE
Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping. -Henrietta Gilbert, Simmesport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, sugar and butter; press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes., Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-13 minutes, turning once., Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 65-75 minutes. 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., For topping, in a small heavy saucepan, combine brown sugar and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil over high heat; stir in whipping cream. Remove from the heat; stir in pecans., Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan.
Nutrition Facts : Calories 591 calories, Fat 42g fat (21g saturated fat), Cholesterol 153mg cholesterol, Sodium 316mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 8g protein.
SWEET POTATO CHEESECAKE
I love this recipe! I make it every Thanksgiving and Christmas and my family loves it. Also have tried it with pumpkin instead of sweet potato and is great too. *can also sub the neufchatel cheese with Philly cream cheese, however the neufchatel cheese has 1/3 less fat than regular cream cheese. Enjoy!
Provided by Jerzeered
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil the sweet potato until soft.
- Once soft, peel skin from sweet potato and in a small bowl, mash/mix sweet potato, brown sugar, cinnamon, nutmeg, ginger, black pepper, lemon juice, vanilla, and evaporated milk until well blended.
- Hint: mash the sweet potato before adding the other ingredients, this will cut down on the lumps.
- Once mixed, set sweet potato mixture to the side.
- In another bowl, mix the softened neufchatel cheese, egg, and sugar until well blended.
- Fold the sweet potato mixture into the cream cheese mixture. Once blended, add mixture to graham cracker crust.
- Bake at 350 for 30 to 40 minutes.
Nutrition Facts : Calories 430.5, Fat 22.1, SaturatedFat 10.6, Cholesterol 71.8, Sodium 424.6, Carbohydrate 50.9, Fiber 1.3, Sugar 37.8, Protein 8.4
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
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
Make and share this Sweet Potato Cheesecake recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs, nuts and butter; press onto bottom of 9" springform pan.
- Combine softened cream cheese, sweet potatoes and sugar, mixing with electric mixer until blended.
- Blend in orange juice, eggs, sour cream and cinnamon; pour over crust. Bake at 325 degrees, 1 hour.
- Loosen cake from rim of pan.
- Cool; remove rim.
- Chill.
- Top with marshmallows just before serving; broil until lightly browned.
- Garnish with pecan halves, if desired.
Nutrition Facts : Calories 4382.1, Fat 284.2, SaturatedFat 134.9, Cholesterol 1023.2, Sodium 3531.5, Carbohydrate 410.3, Fiber 26.2, Sugar 191.6, Protein 68.1
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
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