SWEET POTATO PRALINE CASSEROLE
For a change from marshmallow-topped sweet potatoes, my mom served us this one. It became an instant favorite. -Caitlin Hooker, Austin, TX
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.
Nutrition Facts :
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
PRALINE SWEET POTATO CHEESECAKE
Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping. -Henrietta Gilbert, Simmesport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 15
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, sugar and butter; press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes., Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-13 minutes, turning once., Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 65-75 minutes. 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., For topping, in a small heavy saucepan, combine brown sugar and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil over high heat; stir in whipping cream. Remove from the heat; stir in pecans., Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan.
Nutrition Facts : Calories 591 calories, Fat 42g fat (21g saturated fat), Cholesterol 153mg cholesterol, Sodium 316mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 8g protein.
PRALINE-SWEET POTATO CHEESECAKE
It's natural for this cheesecake to have cracks on the top, but they will be covered by the buttery praline mixture. As a cheesecake lover, this is a very delicious and different cheesecake, I love it!!
Provided by Chef mariajane
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes. Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until ground.
- FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps. water in a bowl. Toss with a fork. Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray. Bake at 350F for 10 minutes. Cool on a wire rack. Reduce oven temperature ot 325°F.
- FOR THE FILLING: Place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add puréed potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; plulse 3 times or until blended. Pour filling into crust. Bake 325F fo 55 minutes. Turn off oven. (Do not remove cheesecake from oven). Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.
Nutrition Facts : Calories 301.9, Fat 9.4, SaturatedFat 3.2, Cholesterol 39.6, Sodium 271.8, Carbohydrate 48, Fiber 2.5, Sugar 27.5, Protein 7.5
SWEET POTATO CHEESECAKE WITH PRALINE TOPPING
This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.
Provided by BootyDC316
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Crust:.
- Butter 9-inch springform pan.
- In medium-size bowl, mix crumbs, sugar and salt.
- Drizzle with butter; stir until dry ingredients are evenly moist.
- Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
- Refrigerate 30 minutes.
- Preheat oven at 350 degrees.
- Filling:.
- In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
- With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
- Blend in sweet potatoes.
- Scrape filling into chilled crust; smooth top.
- Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
- Topping:.
- Coarsely chop pecans.
- In small skillet, melt butter.
- Add pecans; sprinkle with sugar.
- Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
- Spoon mixture around edge of cheesecake.
- Refrigerate until time to serve.
SWEET POTATO PECAN CHEESECAKE
Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., 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. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
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SWEET POTATO CHEESECAKE WITH PECAN PRALINE TOPPING
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Ratings 17Category Deserts, SweetsCuisine North AmericanTotal Time 10 hrs 15 mins
- Preheat your oven to 350°F (177°C).Combine the melted butter, sugar, and graham crumbs in a bowl and mix them together.
- Set a pot of water (about 4 cups) on the stove to boil for creating the water bath to bake your cheesecake in.In a small mixing bowl, stir together the cornstarch, ground cinnamon, nutmeg, salt, and cloves until combined.
- Pour the sweet potato cheesecake batter into the prepared cheesecake pan, then place the prepared, graham crust-filled cheesecake pan into a large pan. There should be at least two-inches of clearance on the sides of the cheesecake pan.
- Arrange the toasted pecans on the surface of the cheesecake in a decorative design.Return the sweet potato cheesecake to the fridge while you prepare the praline topping.
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