Sweet Potato Cheesecake The Best Recipes

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Sweet Potato Cheesecake

"Sweet potatoes are a tasty addition to cheesecake. The rich, buttery flavor, and the clean texture are perfect. This is a great select for the autumn or winter table."

Ingredients :

1 1/4 cups graham cracker crumbs
1/four cup white sugar
1/four cup butter, melted
2 pounds candy potatoes
three (eight ounce) packages cream cheese, softened
7/8 cup white sugar
1/three cup sour cream
1/four cup heavy whipping cream
3 eggs, room temperature
three/four cup packed brown sugar
1/4 cup butter
1/four 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/four cup melted butter. Press mixture into the lowest of a 9 1/2-inch springform pan. Bake 10 mins; eliminate from oven and set aside. Keep the oven on.
Place potatoes in a baking dish. Bake till a knife inserted in middle goes through easily, about 1 hour. Cool sweet potatoes enough to deal with, peel, and puree.
Beat cream cheese and three/four cup plus 2 tablespoons white sugar till clean. Mix in bitter cream, 1/4 cup cream, and 1 half of cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
Bake in 350 ranges F (175 ranges C ) oven until a tester inserted close to the middle comes out clean, about 1 hour (middle might also nevertheless be barely 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 till sugar dissolves. Increase heat, and produce to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the fridge.

Notes :

This recipe uses clean roasted candy potatoes, but you can alternative 1 1/2 cups canned sweet potato puree as an alternative.

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