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.
PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE
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
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
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.
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.
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
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
SWEET POTATO CHEESECAKE
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
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
SWEET POTATO CHEESECAKE
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
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 SQUARES
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
- In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
- Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.
Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g
SWEET POTATO OR PUMPKIN CHEESECAKE
Either way a wonderful autumn holiday dessert. Very easy to make. Makes 24 cupcakes or one 9 or10 inch or two 6 inch cakes. For a stronger brown sugar flavor, add 1 tbl molasses.
Provided by manushag
Categories Cheesecake
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 215.8, Fat 16.4, SaturatedFat 8.5, Cholesterol 65.5, Sodium 157.9, Carbohydrate 15.1, Fiber 0.7, Sugar 11.4, Protein 3.1
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