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Recipe Sweet Potato Cheesecake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 2 pounds sweet potatoes
- 3 (8 ounce) packages cream cheese, softened
- 7/8 cup white sugar
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
- 3 eggs
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup heavy whipping cream
- 1 cup chopped pecans
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine.
- Press mixture into the bottom of a 9 1/2 inch springform pan.
- Bake 10 minutes.
- Cool.
- Don't turn the oven off.
- Place potatoes in a baking dish.
- Bake until a knife inserted in center goes through easily, about 1 hour.
- Don't turn oven off.
- Cool sweet potatoes enough to handle, peel, and puree.
- Transfer 1 1/2 cups of sweet potato puree to a large bowl.
- Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth.
- Beat in eggs one at a time, blending well after each.
- Pour filling into crust.
- Bake until tester inserted in center comes out clean, 1 hour.
- 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.
- Refrigerate.
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