Sweet Potato Or Pumpkin Cheesecake Recipes

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 OR PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Grind graham crackers in food processor with pecans, sugar and melted butter.
• Press mixture in 9, 10 or two 6 inch cheesecake pans or 24 cupcakes.
• Bring cream cheese and butter to room temperature and beat in mixer together with white sugar.
• Add cooked, mashed sweet potato or pumpkin with brown sugar, and eggs to mixer.
• Scrape down sides and bottom of mixer.
• Add vanilla, molassas (optional) and cinnamon.
• Pour into cupcake papers or pans.
• Bake for one hour or until center is just almost firm, and still jiggley.

LOW-FAT PUMPKIN OR SWEET POTATO CHEESECAKE

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.

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.