Zesty Sweet Potato Cheesecake Recipes

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ZESTY SWEET POTATO CHEESECAKE



Zesty Sweet Potato Cheesecake image

Sweet potato pie and cheesecake combined. My family loves sweet potato pie and cheese cake so I combined them!

Provided by MRSWILDTHING

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 6h40m

Yield 16

Number Of Ingredients 18

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons lemon zest
1 ½ teaspoons orange zest
½ cup butter, chilled
½ cup flaked coconut
1 egg yolk, beaten
1 tablespoon water
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups cooked and mashed sweet potatoes
4 eggs
¼ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
  • Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
  • To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet.
  • Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
  • Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 26.7 g, Cholesterol 125.4 mg, Fat 24.3 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 15 g, Sodium 199.1 mg, Sugar 14 g

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

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.

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.

ZESTY SWEET POTATO CHEESECAKE



Zesty Sweet Potato Cheesecake image

Sweet potato pie and cheesecake combined. My family loves sweet potato pie and cheese cake so I combined them!

Provided by MRSWILDTHING

Categories     Cheesecake

Time 6h40m

Yield 16

Number Of Ingredients 18

1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons lemon zest
1 ½ teaspoons orange zest
½ cup butter, chilled
½ cup flaked coconut
1 egg yolk, beaten
1 tablespoon water
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups cooked and mashed sweet potatoes
4 eggs
¼ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
  • Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
  • To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet.
  • Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
  • Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 26.7 g, Cholesterol 125.4 mg, Fat 24.3 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 15 g, Sodium 199.1 mg, Sugar 14 g

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