Sweet Potato Cheesecake

You can never have too many side dish recipes, so give Sweet Potato Cheesecake a try. One portion of this dish contains approximately 11g of protein, 51g of fat, and a total of 811 calories. This recipe serves 8. For $2.14 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. Head to the store and pick up sweet potatoes, heavy whipping cream, cream cheese, and a few other things to make it today. This recipe is liked by 778 foodies and cooks. It is brought to you by Allrecipes. With a spoonacular score of 57%, this dish is pretty good. Try Sweet Potato Cheesecake, Sweet Potato Cheesecake, and Sweet Potato Cheesecake for similar recipes.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C ).

2. 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.

3. Bake 10 minutes; remove from oven and set aside. Keep the oven on.

4. Place potatoes in a baking dish.

5. 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.

6. 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.

7. Pour filling into crust.

8. 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.

9. Let cake stand 1 hour in oven with door ajar.

10. 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.

11. Mix in 1/4 cup cream, then nuts.

Nutrition Information:

covered percent of daily need