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.
Ingredients
- 1 ¼ cups graham cracker crumbs
- 7/8 cup white sugar
- ¼ cup butter, melted
- 2 pounds sweet potatoes
- 3 (8 ounce) packages cream cheese, softened
- 1/3 cup sour cream
- ¼ cup heavy whipping cream
- 3 eggs, room temperature
- ¾ cup packed brown sugar
- ¼ cup butter
- 1 cup chopped pecans
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C ).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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).
Step 6
Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Step 7
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.
Recipe Tip
This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato pur?e.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 619 | |
% Daily Value * | |
Total Fat41g | 52% |
Saturated Fat21g | 107% |
Cholesterol145mg | 48% |
Sodium343mg | 15% |
Total Carbohydrate58g | 21% |
Dietary Fiber3g | 12% |
Total Sugars39g | |
Protein9g | |
Vitamin C2mg | 10% |
Calcium110mg | 8% |
Iron2mg | 11% |
Potassium425mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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