SWEET POTATO CHEESECAKE
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.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
- Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
- To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
- Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
- For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.
LOW-FAT PUMPKIN OR SWEET POTATO CHEESECAKE
It is a lovely combination of light cheesecake and autumn. I never use the canned stuff (fresh mashed sweet potatoes the darker the better are my favourite) but I know it works well. Also, I sometimes use Splenda Brown sugar mix or Sugar Twin brown sugar and some lite maple syrup instead of sugar.
Provided by cunger
Categories Cheesecake
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare sweet potato by either baking or steaming (keeps the nutrients) and mash.
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix until blended. Do not overbeat after adding eggs.
- Remove 1 cup batter; stir in yam/pumpkin and spices.
- Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
- Pour remaining plain batter into crust. Top with sweet potato batter.
- Bake at 325°F for 40 minutes or until center is almost set. If you used sugar subs or just egg whites it will take longer.
- Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tablespoons of the whipped topping.
Nutrition Facts : Calories 132.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 57.4, Sodium 327.3, Carbohydrate 18.5, Fiber 0.5, Sugar 12.9, Protein 9.9
S'MORES SWEET POTATO CHEESECAKE
This dessert combines two of our favorite desserts: a sweet potato cheesecake and a gooey, melted s'more. All the flavors and textures are there-from the crispy chocolate graham cracker crust to the toasted marshmallows and rich chocolate sauce that gets drizzled over every slice.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
- Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
- Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.
- For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.
- Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
- For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.
- Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.
- Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.
BASQUE-STYLE SWEET POTATO CHEESECAKE
This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.
Provided by Tara O'Brady
Yield Makes one 9"-diameter cake
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
- Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
- Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
- Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
- To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.
SWEET POTATO CHEESECAKE
I love this recipe! I make it every Thanksgiving and Christmas and my family loves it. Also have tried it with pumpkin instead of sweet potato and is great too. *can also sub the neufchatel cheese with Philly cream cheese, however the neufchatel cheese has 1/3 less fat than regular cream cheese. Enjoy!
Provided by Jerzeered
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil the sweet potato until soft.
- Once soft, peel skin from sweet potato and in a small bowl, mash/mix sweet potato, brown sugar, cinnamon, nutmeg, ginger, black pepper, lemon juice, vanilla, and evaporated milk until well blended.
- Hint: mash the sweet potato before adding the other ingredients, this will cut down on the lumps.
- Once mixed, set sweet potato mixture to the side.
- In another bowl, mix the softened neufchatel cheese, egg, and sugar until well blended.
- Fold the sweet potato mixture into the cream cheese mixture. Once blended, add mixture to graham cracker crust.
- Bake at 350 for 30 to 40 minutes.
Nutrition Facts : Calories 430.5, Fat 22.1, SaturatedFat 10.6, Cholesterol 71.8, Sodium 424.6, Carbohydrate 50.9, Fiber 1.3, Sugar 37.8, Protein 8.4
More about "sweet potato or pumpkin cheesecake recipes"
BEST SWEET POTATO CHEESECAKE RECIPE - DELISH
From delish.com
4.8/5 (4)Calories 825 per servingTotal Time 6 hrs 40 mins
- Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form.
THANKSGIVING RECIPES | SWEET POTATO CASSEROLE …
From bitsofbriblog.com
THANKSGIVING AIR FRYER CHEESECAKE | THE DREW BARRYMORE SHOW
From thedrewbarrymoreshow.com
PUMPKIN CHEESECAKE TARTS - THE SWEET POTATO
From thesweetpotato.ca
INSTANT POT MASHED SWEET POTATOES RECIPE
From simplyrecipes.com
EASY SWEET POTATO CASSEROLE WILL HAVE EVERYONE FOR SECONDS
From news.yahoo.com
SWEET POTATO CHEESECAKE RECIPE | KITCHN
From thekitchn.com
SWEET POTATO CHEESECAKE RECIPE - BETTER THAN PUMPKIN PIE
From youtube.com
PUMPKIN CHEESECAKE & SWEET POTATO BISCUITS - GET COOKING
From getcooking.ca
SWEET POTATO CASSEROLE - LITTLE SPOON FARM
From littlespoonfarm.com
SWEET POTATO CARAMEL CHEESECAKE | SIMPLE HEALTHY RECIPES, …
From orchidsandsweettea.com
SWEET POTATO CHEESECAKE RECIPE - NEWS.YAHOO.COM
From news.yahoo.com
NEW FALL PAIRINGS & EXCLUSIVE SWEET POTATO CHEESECAKE RECIPE
From heathsparkling.com
CREAMY PHILADELPHIA PUMPKIN CHEESECAKE (NO-BAKE)
From thefastrecipe.com
RECIPE: PETEET'S SWEET POTATO CHEESECAKE - FOX2DETROIT.COM
From fox2detroit.com
10+ DIETITIAN-APPROVED DESSERT RECIPES FOR THANKSGIVING
From eatingwell.com
SWEET POTATO CHEESECAKE RECIPE PAULA DEEN : TOP PICKED FROM …
From recipeschoice.com
SWEET POTATO CHEESECAKE RECIPE - BETTER THAN PUMPKIN PIE
From pinterest.com
DITCH THE PIE FOR A THANKSGIVING CHEESECAKE | EPICURIOUS
From epicurious.com
BEST SWEET POTATO CORNBREAD: PERFECT FOR ANY OCCASION
From bakeitwithlove.com
SWEET POTATO CHEESECAKE - THE MIDNIGHT BAKER
From bakeatmidnite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love