Sweet Potato Cheesecake Best Family Recipes

Sunday, April 7, 2013

Sweet Potato Cheesecake

"Sweet potatoes are a delectable addition to cheesecake. The wealthy, buttery taste, and the easy texture are best. This is a great pick out for the fall or wintry weather desk."

Ingredients :

1 1/four cups graham cracker crumbs
1/4 cup white sugar
1/four cup butter, melted
2 kilos sweet potatoes
3 (eight ounce) applications cream cheese, softened
7/8 cup white sugar
1/three cup sour cream
1/4 cup heavy whipping cream
three eggs, room temperature
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Instructions :

Prep : 40M	Cook : 12M	Ready in : 3H40M

Preheat oven to 350 levels F (175 degrees C ).
Mix collectively graham cracker crumbs, 1/four cup sugar, and 1/4 cup melted butter. Press aggregate into the bottom of a nine 1/2-inch springform pan. Bake 10 minutes; cast off from oven and set apart. Keep the oven on.
Place potatoes in a baking dish. Bake until a knife inserted in center is going through without problems, approximately 1 hour. Cool candy potatoes sufficient to address, peel, and puree.
Beat cream cheese and three/four cup plus 2 tablespoons white sugar till clean. Mix in sour cream, 1/four cup cream, and 1 half cups candy potato puree. Beat in eggs one at a time, mixing well after each. Pour filling into crust.
Bake in 350 tiers F (175 ranges C ) oven until a tester inserted near the center comes out easy, approximately 1 hour (center may additionally still be barely jiggly).
Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/four cup butter or margarine in a heavy small saucepan. Stir over low heat till sugar dissolves. Increase warmness, and produce to a boil. Mix in 1/four cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake inside the refrigerator.

Notes :

This recipe makes use of sparkling roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato puree rather.

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