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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Filling
2 lbs sweet potatoes
3 (8 oz) pkg cream cheese, softened
3/4 cup plus 2 tbsp sugar
1/3 cup sour cream
1/4 cup whipping cream
3 eggs
Topping
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1 cup chopped pecans
Preheat oven to 350. Mix graham cracker crumbs, sugar and 1/4 cup melted butter in bowl. Press mixture into bottom of 9-1/2inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Put potatoes in baking dish and bake until knife inserted in center goes through easily, about 1 hour. Don't turn oven off.
Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat until smooth. Add 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.
For topping, stir sugar and butter in heavy small saucepan over low heat until sugar dissolves. Increase heat and bring to a boil. Mix in cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
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SWEET POTATO CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Filling
2 lbs sweet potatoes
3 (8 oz) pkg cream cheese, softened
3/4 cup plus 2 tbsp sugar
1/3 cup sour cream
1/4 cup whipping cream
3 eggs
Topping
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1 cup chopped pecans
Preheat oven to 350. Mix graham cracker crumbs, sugar and 1/4 cup melted butter in bowl. Press mixture into bottom of 9-1/2inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Put potatoes in baking dish and bake until knife inserted in center goes through easily, about 1 hour. Don't turn oven off.
Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat until smooth. Add 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.
For topping, stir sugar and butter in heavy small saucepan over low heat until sugar dissolves. Increase heat and bring to a boil. Mix in cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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