Sweet Potato Cheesecake Recipes

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SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

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

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

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 CANDIED PECANS



Sweet Potato Cheesecake with Candied Pecans image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 18

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
8 tablespoons melted butter
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

Steps:

  • To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
  • Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
  • To make the cheesecake batter: Raise oven temperature to 450 degrees F.
  • In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
  • For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
  • Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 16 servings

Number Of Ingredients 9

1 medium sweet potato
1 loaf pound cake (about 20 thin slices)
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 eggs
1 cup heavy cream
1 teaspoon lemon extract
2 teaspoons vanilla extract
2 teaspoons ground nutmeg

Steps:

  • Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
  • Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
  • In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
  • Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

GALATOIRE'S SWEET POTATO CHEESECAKE



Galatoire's Sweet Potato Cheesecake image

This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

Provided by R. W. Apple Jr.

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 15

1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
¼ cup (50 g) sugar
⅓ cup (75 g) unsalted butter, melted
1 (8-ounce / 225-g) package cream cheese, softened
1 cup (200 g) sugar
¼ cup (55 g) packed light brown sugar
1 ¾ cups (270 g) mashed sweet potatoes (see note)
2 large eggs, slightly beaten
⅔ cup (165 ml) evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
⅓ cup (65 g) sugar
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
  • Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
  • Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 238 milligrams, Sugar 36 grams, TransFat 0 grams

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h30m

Yield 16

Number Of Ingredients 18

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

Steps:

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 220 mg

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Make and share this Sweet Potato Cheesecake recipe from Food.com.

Provided by LizCl

Categories     Cheesecake

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 18

1 cup flour
1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/2 cup flour, sifted
1/2 cup light brown sugar, packed
6 tablespoons butter, softened
1 teaspoon cinnamon
1 cup chopped pecans

Steps:

  • Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
  • Reduce oven temperature to 300 degrees.
  • Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
  • Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
  • Beat in sweet potato mixture on low speed about 1 minute until blended.
  • Beat in eggs, one at a time.
  • Pour batter into springform pan.
  • Place springform pan in larger pan.
  • Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
  • Pecan Crumb Topping.
  • Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
  • Sprinkle Pecan Crumb Topping over cheesecake.
  • Bake about 30 minutes or until topping is set.
  • Cool.

Nutrition Facts : Calories 464.8, Fat 32.2, SaturatedFat 17.1, Cholesterol 140.1, Sodium 236.9, Carbohydrate 38.8, Fiber 1.9, Sugar 23.8, Protein 7.3

SWEET POTATO CHEESECAKE RECIPE



Sweet Potato Cheesecake Recipe image

Make our Sweet Potato Cheesecake Recipe to find a new fall favorite! Guests love the unexpected taste combination of our Sweet Potato Cheesecake Recipe.

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup packed brown sugar
1 cup mashed cooked sweet potatoes
1 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 eggs
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Heat oven to 325°F.
  • Combine cracker crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, potatoes, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top cheesecake with marshmallows; cool completely. Refrigerate 4 hours.
  • Heat broiler just before serving cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Remove rim of pan before serving cheesecake.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PRALINE SWEET POTATO CHEESECAKE



Praline Sweet Potato Cheesecake image

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

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 pound medium sweet potatoes
3 packages (8 ounces each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup heavy whipping cream
1/3 cup sour cream
3 large eggs, lightly beaten
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
1 cup chopped pecans

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.

RICH SWEET POTATO CHEESECAKE



Rich Sweet Potato Cheesecake image

Great crust, rich texture, and sweet potato flavor.

Provided by ISLANDHALFBREED

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h35m

Yield 12

Number Of Ingredients 16

2 cups finely crushed graham cracker crumbs
½ cup melted butter
¼ cup finely chopped pecans
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
4 eggs
3 tablespoons sour cream
2 egg yolks
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 pinch salt
2 cups mashed sweet potatoes
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.
  • Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.
  • Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.
  • Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 44.9 g, Cholesterol 185.7 mg, Fat 35.1 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 19.8 g, Sodium 403.9 mg, Sugar 27 g

BASQUE-STYLE SWEET POTATO CHEESECAKE



Basque-style Sweet Potato Cheesecake image

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

2 lb. sweet potatoes (3-4 large), preferably garnet, scrubbed
Unsalted butter (for pan)
24 oz. cream cheese (not low-fat), room temperature
1 cup (200 g) granulated sugar
¼ cup (50 g) light brown sugar
3 large eggs
½ cup sour cream (not low-fat), room temperature
½ cup heavy cream, room temperature
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract
¼ cup (31 g) all-purpose flour
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
A 9"-diameter springform pan

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



Sweet Potato Cheesecake image

I found this in the Atlanta Constitution years ago and have made it several times with great success and I always receive compliments, even from people who don't like sweet potatoes. To help keep the cake from cracking I usually put a pan of water on the rack below to keep the oven humid. I like to top it with rum-flavored whipped cream.

Provided by bengi

Categories     Cheesecake

Time 2h

Yield 1 cheesecake

Number Of Ingredients 12

1 1/2 cups pecans, finely chopped
1 cup sugar
1 egg white
1/2 cup rum or 1/2 cup Bourbon
2 sweet potatoes
2 1/2 lbs cream cheese (5 pkgs.)
1 1/2 cups sugar
1/2 cup cake flour or 1/2 cup all-purpose flour
6 eggs
2 egg yolks
cinnamon
nutmeg

Steps:

  • You need a 10" springform pan or 9" with 3" sides.
  • Preheat oven to 325 degrees.
  • Crust.
  • Mix pecans and sugar.
  • Beat egg whites until frothy.
  • Add enough egg white to the mixture so that nuts and sugar hold together in a ball.
  • Spray pan with oil, and press mixture into pan.
  • (OR you can use a graham cracker crumb crust).
  • Filling.
  • Cook bourbon or rum in a small pan until reduced by half.
  • Cook sweet potatoes and mash the pulp until smooth.
  • Measure 1 cup pulp and set aside.
  • In a mixing bowl, blend cream cheese with the sugar until smooth.
  • Add the flour and blend together.
  • Add the eggs and yolks; blend until smooth.
  • Scrape down sides of the bowl to prevent lumps.
  • Add bourbon, sweet potato puree, cinnamon and nutmeg.
  • Blend completely.
  • Pour batter into pan over crust.
  • Bake at 325 degrees for 1 1/2 hours.
  • The cheesecake should be firm and slightly colored on top.
  • Nothing should stick to finger when the center is touched.
  • Remove from oven and let cool for one hour.
  • Run a knife around the edge of the pan.
  • Refrigerate overnight or at least 2 hours.
  • Keep refrigerated until serving.
  • Serve with whipped cream.
  • Tips:.
  • If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
  • Vanilla or coconut rum can also be used in this recipe.

Nutrition Facts : Calories 8311, Fat 551.8, SaturatedFat 271.6, Cholesterol 2894, Sodium 3991.6, Carbohydrate 662.1, Fiber 24.7, Sugar 522.1, Protein 156.5

HOLIDAY SWEET POTATO CHEESECAKE



Holiday Sweet Potato Cheesecake image

Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 22

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
SWEET POTATO FILLING:
1 cup mashed sweet potatoes (about 3/4 pound)
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon each ground cinnamon, cloves and nutmeg
1/8 tsp. salt
TOPPING:
3/4 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
Glazed chopped pecans, optional

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.

Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE



PHILADELPHIA 3-STEP Sweet Potato Cheesecake image

Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 10 servings

Number Of Ingredients 11

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup drained canned sweet potato, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3/4 cup chopped pecans
2 Tbsp. maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour into crust; top with nuts.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SWEET POTATO CHEESECAKE



Sweet potato cheesecake image

Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works

Provided by Shivi Ramoutar

Categories     Dessert

Time 40m

Number Of Ingredients 12

100g butter, melted, plus extra for the tin
250g digestive biscuits
1 tsp ground cinnamon
300g cream cheese
50g icing sugar
1 vanilla pod, seeds only
150ml double cream
350g sweet potato, cooked, blitzed to a purée and cooled
150ml double cream
1-2 tsp mixed spice
3 tbsp maple syrup, plus extra to serve
caramel popcorn, to serve

Steps:

  • Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.
  • To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.
  • For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

Nutrition Facts : Calories 486 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

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SWEET POTATO CHEESECAKE - THE ITSY-BITSY KITCHEN
sweet-potato-cheesecake-the-itsy-bitsy-kitchen image
2020-08-10 Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside. Combine the graham cracker crumbs, …
From itsybitsykitchen.com
5/5 (9)
Category Dessert
Servings 10
Total Time 1 hr 40 mins
  • Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
  • Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy—this will take several minutes; stop several times to scrape the sides and bottom of the bowl.


SWEET POTATO CHEESECAKE - MY HEAVENLY RECIPES
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2020-09-21 Line the bottom of a 7 inch Spring-form pan with Parchment paper, and place the graham cracker crumbs in the Spring-form pan, and press firmly and evenly to form the crust. Place the pan in the oven at 350 degrees for 10 …
From myheavenlyrecipes.com


VEGAN SWEET POTATO CHEESECAKE RECIPE
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2019-04-04 Start making healthy sweet potato pie by soaking the oats in liquid. Then preheat oven to 350 degrees Fahrenheit. Purée the oatmeal and combine with other wet ingredients in a large mixing bowl and blend. Add the remaining …
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BEST SWEET POTATO CHEESECAKE RECIPE - DELISH
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2021-08-19 Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour. Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted ...
From delish.com


SPICED SWEET POTATO CHEESECAKE RECIPE - GRANDBABY …
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2017-11-12 For the Cheesecake: Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed. Mix in four eggs in one at a time until …
From grandbaby-cakes.com


SWEET POTATO CHEESECAKE - WILL COOK FOR SMILES
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2019-10-11 Preheat oven to 325°. Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform. Bake for 80-85 …
From willcookforsmiles.com


SWEET POTATO CHEESECAKE - MY BAKING ADDICTION
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2017-11-21 Remove pan from oven and cool completely. Increase oven temperature to 400°F. Place sweet potatoes on a baking sheet and pierce each sweet potato several times with the tines of a fork. Bake until tender, about …
From mybakingaddiction.com


SWEET POTATO CHEESECAKE - TODAY.COM
2006-11-22 Preheat the oven to 325ºF. To make the crust, combine all of the ingredients in medium bowl, mixing until crumbly. Press into the bottom of a 10-inch springform pan and set …
From today.com
5/5 (1)
Category Desserts
Cuisine American


SWEET POTATO CHEESECAKE - THE KITCHEN MAGPIE
2021-12-14 How To Make Sweet Potato Cheesecake. • Mix together the crust ingredients and press mixture into the bottom of 9 & ½ inch springform pan. • Place the sweet potatoes in a baking dish and bake until soft and then mash. • Beat cream cheese, white sugar, brown sugar, cinnamon, nutmeg, and ginger until smooth. • Mix in sour cream, vanilla ...
From thekitchenmagpie.com
5/5 (3)
Category Dessert
Cuisine American
Calories 421 per serving


ONE OF A KIND INSTANT POT SWEET POTATO CHEESECAKE
2019-09-24 Instructions. Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper. In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients.
From bakemesomesugar.com


CREAMY SWEET POTATO CHEESECAKE - CULTURES FOR HEALTH
2022-06-23 Bake the crust for 10 minutes; cool. In a large bowl, place chèvre, sugar, cream cheese and sour cream. Beat the mixture until smooth. Add the mashed sweet potato to the filling mixture. Stir until well combined. Add the eggs and the remaining ingredients; continue to beat the filling until smooth. Pour the filling into the cooled crust.
From culturesforhealth.com


SWEET POTATO CHEESECAKE WITH PECAN PRALINE TOPPING
2019-11-12 Prepare the Sweet Potato Cheesecake. 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.
From senseandedibility.com


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2019-11-01 Be sure to scrape down the sides and bottom of the bowl after each addition. Add the sweet potatoes and mix until smooth. Mix in all the spices and then add in the heavy cream and mix until combined. Pour filling into prepared crust. Bake the cheesecake. Bake in preheated oven for 55-70 minutes.
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LAYERED CREAM CHEESE-SWEET POTATO PIE RECIPE - PILLSBURY.COM
2021-05-06 In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture. 3. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes.
From pillsbury.com


SWEET POTATO CHEESECAKE: A CRACKLING TWIST OF CINNAMON
2020-10-26 To prepare the topping, simply whisk brown sugar and butter and spread it over the cheesecake and bake again for 5 more minutes. Refrigerate the cake for overnight or at least 5 hours before digging in. Sweet Potato Cheesecake Pie Recipe Ingredients. Graham Cracker Pie Crusts: 1. Cream Cheese, softened: 8 Ounces. Sweet Potato, mashed: 1 Cup
From onchees.com


SWEET POTATO CHEESECAKE RECIPE | MYRECIPES
Recipes; Sweet Potato Cheesecake; Sweet Potato Cheesecake. Rating: Unrated. Be the first to rate & review! Canned sweet potatoes and packaged graham cracker crumbs are great time-savers. For the smoothest, most velvety texture, purée the potatoes completely so there are no lumps. Recipe by Cooking Light December 2002 Pin Print More. Facebook Tweet Email Send …
From myrecipes.com


SWEET POTATO CHEESECAKE - THE SOUTHERN C
2016-11-23 Add the sweet potatoes, cream cheese, ¾ cup sugar and 1/3 cup sour cream to your mixer and beat until smooth. Beat in the eggs one at a time, blending well after each. Pour filing into crust. Bake the cheesecake for one hour or until a tester inserted into center comes out clean. Turn off the oven and let the cake stand 1 hour in the oven with ...
From thesouthernc.com


BEST S'MORES SWEET POTATO CHEESECAKE RECIPES | FOOD NETWORK …
2017-06-16 Step 2. Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups. Step 3. Brush a 10-inch springform 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 ...
From foodnetwork.ca


SWEET POTATO CHEESECAKE RECIPE - CHEESECAKES WORLD
2021-10-24 With this secondary recipe, instead of making a regular sweet potato cream cheesecake, you’ll be making a light cream cheesecake. And I’m sure this would also be one of the best sweet potato cheesecake recipe ever” So here it is, take notes: Sweet Potato Cheesecake Recipe – Fit Version. Firstly, follow the same step-by-step procedure ...
From cheesecakesworld.com


AINT HELEN'S SWEET POTATO CHEESECAKE - MIDWEST LIVING
Bake in a 350º oven for 60 to 75 minutes, or until a 2 1/2-inch rim around outside edge appears set when gently shaken. Leave cheesecake in oven, …
From midwestliving.com


25 BEST SWEET POTATO DESSERTS - INSANELY GOOD RECIPES
2022-06-07 18. No-Churn Sweet Potato Pie Ice Cream. As far as ice creams go, this one is insanely creamy. It incorporates whipping cream, sweetened condensed milk, and full-fat Greek yogurt for an ultra-smooth and delicately creamy flavor. …
From insanelygoodrecipes.com


NO BAKE SWEET POTATO CHEESECAKE - EVERYDAY MADE FRESH
Combine and set aside. Beat together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the sweet potato cream cheese mixture until combined. Pour and spread evenly into the crust. If not using the whipped topping, place in the fridge for at least 3 hours before serving.
From everydaymadefresh.com


NO-BAKE SWEET POTATO CHEESECAKE RECIPE - RECIPES.NET
2021-12-21 Fold in the cinnamon, ginger, nutmeg, salt, condensed milk, yogurt, sugar, and lemon juice. Pulse the boiled sweet potato in a large food processor until it becomes a smooth puree. Fold the sweet potato puree into the cream cheese mixture. Put the gelatin mixture in the microwave and heat it on High for 10 seconds to liquefy.
From recipes.net


ROASTED SWEET-POTATO CHEESECAKE WITH MAPLE CREAM RECIPE
2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams) 1 tablespoon melted butter. Pecan Crust (recipe follows) 2 teaspoons lemon juice. 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature. ¾ cup granulated sugar.
From myrecipes.com


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2019-10-07 Instructions. Preheat oven to 400 F degrees. Prick sweet pots with a fork and wrap in aluminum foil. Transfer pouches to a baking sheet and roast until a knife inserted into the potatoes meet no resistance, about 1-1 ½ hours. Remove potatoes from oven and set-aside until cool enough to handle.
From wavesinthekitchen.com


SWEET POTATO CHEESECAKE BARS RECIPE [VIDEO] - SWEET AND SAVORY …
2021-06-18 Prepare the cheesecake batter: Using a mixer, whisk the cream cheese and sugar together until fluffy. Then, add in the rest of the ingredients. Pour half of the batter onto the crust and freeze the whole thing for an hour. Prepare the spuds layer: Add the ingredients of this layer to the remaining batter.
From sweetandsavorymeals.com


SWEET POTATO CHEESECAKE - COOKIE DOUGH AND OVEN MITT
2019-11-26 Mash it with a fork. Now that the sweet potato is ready, measure out 2 cups of steamed, mashed sweet potatoes for the sweet potato cheesecake. Add the cream cheese to a large mixing bowl. Beat until creamed. Add in the granulated and brown sugar and beat until incorporated. Scrape down the sides and bottom of the bowl.
From cookiedoughandovenmitt.com


SWEET POTATO CASSEROLE CHEESECAKE - THE BAKER'S ALMANAC
2020-11-18 Add in the mashed sweet potatoes and pumpkin pie spice and mix until well incorporated. Next, add in the eggs one at a time, scraping well after each addition. Finally, add in the evaporated milk and mix until combined. Pour the mixture into the springform pan on top of the crust and lightly shake until even.
From thebakersalmanac.com


SWEET POTATO CHEESECAKE PARFAITS - MOM ON TIMEOUT
2016-12-14 Line a baking sheet with parchment paper and set aside. Combine butter, brown sugar, salt and cinnamon in a medium skillet and cook over medium heat for 2 to 3 minutes or until the sugar dissolves and is bubbling. Add the pecans and stir to coat the pecans. Cook for another 2 to 3 minutes, continuously stirring.
From momontimeout.com


SWEET POTATO CHEESECAKE | MYPLATE
In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. DO NOT OVER BEAT. 2. Stir in milk. Carefully pour into prepared pan. 3. Bake at 350 degrees for 60-70 minutes until center appears set. 4. Cool on wire rack for 45 minutes.
From myplate.gov


SWEET POTATO CHEESECAKE - THE MIDNIGHT BAKER
Preheat oven to 425 F/220 C. Beat cream cheese, sugar and brown sugar in a sturdy mixer until mixture is very smooth, about 3-5 minutes. With mixer still running, add 2 cups of the sweet potatoes gradually and beat until fully incorporated. Add …
From bakeatmidnite.com


SWEET POTATO CHEESECAKE RECIPE
2013-11-05 Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
From sweetpotatoideas.com


SWEET POTATO CHEESECAKE - CANDYPOTATO.COM
2021-11-05 Ingredients. 2 (8-0z.) packages cream cheese; 3 large eggs, room temperature; 3/4 c. granulated sugar ; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt
From candypotato.com


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