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.
GALATOIRE'S SWEET POTATO CHEESECAKE
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
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
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.
SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE
A dessert for for any occassion. Sweet potato pie, and cheesecake all in one. Can be eaten cold to enjoy a creamy cheesecake, or warm to have a southern sweet potato pie.
Provided by Tony Austin
Categories Pies
Time 2h15m
Number Of Ingredients 31
Steps:
- 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
- 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- 3. 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, and then add sour cream, flour, and spices. Taste and add spices to your liking.
- 4. Lower speed and fold in sweet potato mixture. 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 45 mins or until center is firm.
- 5. Let the cake cool completely in pan on rack for 30 minutes.
- 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
- 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
- 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.
SWEET POTATO PECAN CHEESECAKE
Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., 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. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
SWEET POTATO CHEESECAKE WITH CANDIED PECANS
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.
PRALINE SWEET POTATO CHEESECAKE
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
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.
SWEET POTATO CHEESECAKE
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
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
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.
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
HOLIDAY SWEET POTATO CHEESECAKE
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
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.
SWEET POTATO CHEESECAKE PIE
Sweet potatoes and cheesecake all together.
Provided by Pawel Tulinski
Categories Desserts Pies Sweet Potato Pie Recipes
Time 4h53m
Yield 10
Number Of Ingredients 16
Steps:
- Pour pecans into a blender; grind into a meal.
- Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
- Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
- Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
- Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
- Pour cream cheese mixture into the cooled crust.
- Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 42.7 g, Cholesterol 128.6 mg, Fat 39.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 25.9 g
SWEET POTATO CHEESECAKE BARS
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 259 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
HOUSE OF BLUES SWEET POTATO CHEESECAKE W/PRALINE SAUCE
Make and share this House of Blues Sweet Potato Cheesecake w/Praline Sauce recipe from Food.com.
Provided by Crabbycakes
Categories Cheesecake
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
- To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
- Refrigerate for at least 30 minutes.
- In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add the sweet potato purée and mix until just blended.
- Add the eggs one at a time, scraping bowl after each egg.
- Stir in heavy cream at low speed until completely blended.
- Pour the filling into into the pan.
- Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
- Cool the cheesecake at room temperature for 45 minutes.
- Chill for at least 4 hours before serving.
- While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
- Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
- Keep warm.
- To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving.
- Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
- YIELD: 8 servings.
Nutrition Facts : Calories 1093.5, Fat 77.7, SaturatedFat 39.6, Cholesterol 308.4, Sodium 452.6, Carbohydrate 93.8, Fiber 3.3, Sugar 62.4, Protein 11.6
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
BUNYAN'S DIABETIC SWEET POTATO GINGERSNAP CHEESECAKE WITH MAPLE-WHIPPED CREAM
This is an AWESOME cheesecake!!!
Provided by Paul Bushay
Categories Cakes
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. To make the Crust:
- 2. Preheat your oven to 350 degrees. Get out your 9-inch springform pan. Put the crumbs, Splenda blend and margarine in the pan. Mix with a fork until the butter is completely mixed into the crumbs and the Splenda sort of disappears into the mixture. Pat this mixture with your fingers into the bottom of the pan and partially up the sides of the pan. It should come up the side a half inch or more. You don't have to be too precise. Bake for 8 to 9 minutes until set. Let cool.
- 3. To make the Filling:
- 4. First drain the sweet potatoes in a colander. Put the sweet potatoes in a food processor and whiz them to make a puree. You can add up to a half cup of water to make the potato puree smooth. Sometimes you need a little liquid to get the processor started in its chopping process.
- 5. In a large bowl, put in your cream cheese, Splenda blend, sweet potato puree mixture, spice, and one egg. Mix for one minute, stopping the mixer to scrape down the sides. Add the next egg and mix another minute. Add the last egg and the vanilla and mix one more minute. This makes your filling nice and fluffy. Pour this over your crust. Level it with your spatula
- 6. Wrap your cheesecake pan in two layers of aluminum foil. You want to seal it good and tight so no water will get in. Wrap the bottom and up the sides. Set the pan in a larger roasting pan and then add water so the water level will be one inch up the side of the cheesecake. Bake at 350 degrees for 1 hour and 45 minutes until the cheesecake is set. Remove the cheesecake from the water pan and put it back in the oven (now turned off) with the door open for 15 more minutes so the cheesecake cools down slowly. Then let it cool on the counter. Take off the aluminum foil side cover. Finally, chill the cheesecake in the refrigerator overnight before serving. You can put a loose covering of plastic wrap on top of the cheesecake after it has cooled on the counter so it doesn't soak up any refrigerator flavors.
- 7. To make Whipped Cream:
- 8. Whip your cream as usual. Instead of adding vanilla or sugar when the cream reaches soft peaks, add the syrup and continue beating until stiff peaks form. Make the whipped cream right before you serve.
- 9. To serve
- 10. Take a sharp knife and slide it along the edge of the cheesecake to make sure it is loosened from the pan edge. Place it on your platter and unlock the springform to release the cheesecake. Gently lift off the outer ring. Clean up any little crumbs or messy edges. Slice your cheesecake with a very sharp knife that has been dipped in warm water and wiped off with a towel. This will make a very smooth cut.
- 11. The cheesecake will taste best on days 2 through 4. As the days progress, the cheesecake flavor intensifies. Depending on the humidity in your refrigerator, your crust might start to get soggy, but the cheesecake will still taste good. As with all cheesecakes, I recommend taking it out of the refrigerator at least 15 to 30 minutes or even longer before you serve it. The colder it is, the less the flavors come through. Savor each bite by rolling it over on your tongue. Yum!
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.
COCONUT-SWEET POTATO CHEESECAKE
Categories Mixer Cheese Citrus Fruit Vegetable Dessert Bake Thanksgiving Cream Cheese Ricotta Coconut Spice Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 31
Steps:
- For sweet potatoes:
- Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
- For crumb coating:
- Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
- Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
- Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
- *Available in the liquor section of most supermarkets.
SWEET POTATO CHEESECAKE WITH SPICED COOKIE CRUST
Provided by Food Network
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray an 8-inch springform with nonstick cooking spray. Wrap the springform in 2 layers of aluminum foil. It's best to use the widest type of foil you can find, one that can be uniformly wrapped up the sides of the springform without leaving a gap near the bottom of the pan. Place the springform in a cake pan or hotel pan wider than the springform. Set aside.
- Pulse the cookies, sugar and salt in a food processor until the mixture resembles a fine powder. Slowly add the melted butter and pulse until the mixture starts to clump.
- Transfer the mixture to the prepared springform and gently press the cookie mixture into the bottom of the pan. Use a small measuring cup to evenly tamp down the edges. Bake for 10 minutes and allow to cool slightly while you prepare the filling.
- For the filling: Put the sweet potatoes in a saucepan and cover with water. Bring to a simmer and cook until soft, about 15 minutes. Strain, transfer to a food processor and pulse until the sweet potato becomes a smooth puree. Measure out 1 cup sweet potato puree and set aside. (Reserve any remaining puree for another use.)
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Mix on low until smooth. Add the sugar and mix until just combined. Don't overwhip.
- Whisk together the eggs in a small bowl and add to the stand mixer bowl. Mix until just combined. Add the cream, extracts, speculoos spice and salt. Sift the flour over the mixture and fold until the flour is incorporated and the mixture is smooth. Transfer 1/4 cup of the mixture to a piping bag fitted with a small open tip (Ateco number 3). Set aside.
- To the remaining batter, add the sweet potato puree and orange zest and fold into the batter with a rubber spatula until completely incorporated. Transfer the batter to the springform on top of the crust. Pipe the reserved batter into leaf shapes on top and pull a toothpick through the leaves.
- Transfer the pans to the preheated oven onto the middle oven rack. Carefully pour hot water into the larger cake pan or hotel pan so it comes just halfway up the springform. Bake until the batter just shimmies in the middle of the cheesecake, 1 to 1 1/2 hours. Turn off the oven and open the oven door. Allow the cheesecake to cool in the cooling oven, about 2 hours.
PHILADELPHIA SWEET POTATO CHEESECAKE BARS
Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
- Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
- Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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