Sweet Potato Maple Layered Cheesecake Recipes

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• 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.
• 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.
• 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.
• 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).
• 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. Store leftover cheesecake in the refrigerator.

TWO LAYER CHEESECAKE SWEET POTATO PIE

Steps:

• 1. NOTE: The sweet potato portion of this recipe is half of my basic sweet potato pie recipe. It worked out great and was so tasty and different from the usual plain sweet potato pie. Preheat the oven to 350 degrees F.
• 2. Add the softened cream cheese, room temperature egg and sugar to a medium size bowl.
• 3. Beat until mixture is creamy and smooth. Then pour into deep dish pie shell, & smooth out over the top.
• 4. Now beat or mash the sweet potatoes until smooth in texture, and there are no visible lumps or strings wrapped around the beater.
• 5. Add the remaining ingredients & beat until well blended.
• 6. Pour mixture over the cream cheese mixture. Place in preheated 350 degree F. oven and bake for 1 hour or until crust is golden brown and filling is almost completely set. Filling will be puffed on top upon removal from oven, but will settle as it cools down.
• 7. Allow to come to room temperature or chill completely before cutting. Serve plain or with whipped topping if desired. Cut serve & enjoy this simple yet tasty dessert.

LAYERED MAPLE SWEET POTATO CHEESECAKES #SP5

Steps:

• Preheat oven to 350 degrees Fahrenheit, Line a 12 cup muffin tin with liners. Place one vanilla wafer in the bottom of each cupcake liner.
• Beat cream cheese and add eggs one at a time. Beat until smooth. Divide mixture in half.
• To half of mixture beat in Simply Potatoes Mashed Sweet Potatoes and divide equally among the 12 cookie lined muffin tins. Beat maple syrup into remaining half of batter and spoon carefully over the pumpkin layer.
• Bake at 350 degrees F for 20 - 25 minutes until filling is set. Let cool at room temperature for about 30 minutes, then chill in refrigerator for 2 - 4 hours.