Sweet Potato Cheesecake With Caramel Sauce Recipes

SWEET POTATO CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 375°F.
• In a small bowl, mix the graham cracker crumbs with the melted butter and the sugar until evenly moistened (add more melted butter if needed).
• Press the crumb mixture firmly onto the bottom and up the side of an 8-inch spring-form pan. Bake the crust for 5 minutes. Remove from oven and set aside.
• Lower the oven temperature to 325°F.
• In a large bowl beat the cream cheese and Bruce's Yams Sweet Potatoes on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the flour, sour cream then add the eggs, one at a time. Stir in the vanilla and cream.
• Pour the batter into the prepared pan and bake for 45 minutes until the top of the cheesecake is lightly browned.
• Cool the cake in the pan for 40-60 minutes.
• While the cheesecake cools, prepare the praline-caramel sauce on the stove by placing the reserved yam syrup and pureed sweet potatoes in a medium sauce pan and bringing to a boil.
• Lower heat and simmer for 20 minutes to reduce syrup by half.
• Stir in caramel and salt; cook an additional 10 minutes to thicken.
• Remove from heat and add butter and pecans.
• Allow to cool slightly (stirring occasionally) then pour over cheesecake.

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.

HOLIDAY SWEET POTATO CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

SWEET POTATO CHEESECAKE W/ CARAMEL PECAN SAUCE

Steps:

• 1. pre heat oven to 375 degress
• 2. place pot onto the stove 6c of water. peel yam and dice into small cubed squares. place into the pot let boil for 10mins.
• 3. combine wafer cumbs and melted butter.into a round cake pan pack the crumbs evenly at the bottom and around the sides.place pan into oven for about 5mins.remove from oven and set a side.
• 4. place 3 8oz cream cheese into a bowl. Add 1/4c sour cream,3/4c sugar. Mix together until fluffy creamy texture. add eggs one at a time mixing well. Make sure each eggs is completely mixed in for add next egg.
• 5. remove yams from the stove a drain water. place yams into a food processer adding 1tbsp cinnamon,1tbsp molasses,1/4c heavy whipping cream,1/2c sugar,1/2c brown sugar,1tsp nutmeg,2tbsp cornstarch,and llg egg.puree until texture is thick an creamy.
• 6. place half of cream cheese evenly at the bottom of cake pan then add yam mixer into the center then the rest of the cream cheese on top of the yam mixer. creating a three layer cake. you will also need a square cooking pan to place the cake pan into filling it half way with water. this will keep the moisture into the center of the cheesecake and want dry it out.place cake into the oven a cook for 1 hr on 375.
• 7. while cake is in the oven you can prepare the caramel sauce. on a medium fire place sauce pan onto the stove place 1c butter into the pan let butter melt then add the 1c sugar let sugar completely dissovlves.stirring ocassionally but keeping a close eye on the stove sugar will start to caramelize should take about 10 mins. once caramel is formed should be a nice brown glossy texture.place caramel into a food processer it will be very hot so be careful not to burn your self and make sure you don't get caramel onto your skin. once caramel is in the processer add 4oz cream cheese and 1/4c heavy whipping cream. It will be very hot so before blending place a kitchen towel over the top of blender. blend until caramel is anice a smooth texture.
• 8. once cake is done turn off oven and let cake rest for 10mins with the oven door open. then remove cheesecake from the oven gently place caramel sauce onto the cheesecake evenly adding 1c pecan pieces as the finishing touches. place cheesecake into he freeze for 30min to cool and harden. Then remove from oven and you are ready to sure. Bon Appetti!!!