Serve this rich dessert on plates dusted with cinnamon. 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. Remove from pan of water. Reduce oven temperature to 300°F. Beat in the eggs one at a time, blending well after each. Mix well. There's just something about the smooth, silky taste of this dessert that makes it one of my favorite sweet treats. *The baking sheet is optional but sometimes butter leaks out of the springform pan and a baking sheet will save you from having to clean your oven. Spray a 9-inch springform pan with cooking spray and set aside. on low speed about 1 minute or until blended. 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. It's the perfect dairy free, gluten free, and vegan sweet … Continue beating until mixture is smooth. Bake at 325° for 1 hour or until almost set. Refrigerate uncovered 3 to 4 hours or until chilled. This creamy interior contrasts perfectly with the salty and crunchy pecan crust that lines the bottom of each slice. Gladys Knight Sweet Potato Cheesecake Review: This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato puree instead. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake … It’s up to you. Place potatoes in a baking dish. Be sure your cream cheese is at room temperature or it won’t mix well with the other ingredients and your filling could turn out lumpy. Add the eggs and sweet potato puree and mix well to combine, then beat in the vanilla, spices, and salt. 8-ounce packages full fat cream cheese, at room temperature. This cheesecake has become a new holiday favorite for my wife and me. Sweet potato has a lot of natural sweetness, not unlike pumpkin, so it goes without saying, that it’s just perfect when combined with traditional pumpkin spices. 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. Sweet potatoes: This is the star of the recipe. Pour very hot water into larger pan to one-third the height of springform pan. A.1. In a medium bowl, mix graham cracker crumbs, sugar and butter until … Set to the side. Let cheesecake stand in oven, with door closed, 15 minutes. Top the sweet potato cheesecake the day before you plan to serve it, or right before serving. Add the "Sweet Potato Layer" ingredients to the remaining half of the cheesecake batter that you set aside, and whisk to fully combine. Absolutely! It brightens the cheesecake up a bit by enhancing and drawing out the sweet potato flavors. Set Crumb Topping aside. Print Ingredients • 1 cup graham cracker crumbs • 1 tablespoon granulated sugar • ¼ cup unsalted butter, melted Cheesecake Filling • 2 (8-ounce) packages cream cheese, softened • ½ cup granulated sugar • ¾ cup sweet potatoes… MORE+ Canned sweet potatoes and packaged graham cracker crumbs are great time-savers. This baked vegan cheesecake is extra creamy, rich, and the most beautiful shade of lavender due to the purple sweet potatoes that add another silky and sweet element to the dish. Cool cheesecake 30 minutes. One of the earliest recipes for cheesecake appeared in a Philadelphia cookbook published during the 1850s. There are no social login steps defined in Sitecore for this flow! Bake the cheesecake for one hour or until a tester inserted into center comes out clean. Stir in pecans. This cheesecake will definitely have you wondering where it has been your whole life :). Bake in the preheated 350 degree F oven for 40 to 45 minutes or until the pie filling is set. Heat oven to 350 degrees. Bake until tender, about 50 minutes. Gradually add sugar. Bake about 30 minutes longer or until topping is set. Peel and puree in blender or food processor. Peel and chop the Sweet Potatoes into 1/2 inch cubes. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy—this will take several minutes; stop several times to scrape the sides and bottom of the bowl. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust. For the crust, you can also use a combination of graham crackers and vanilla wafers and not add any additional sugar. The rich, buttery flavor, and the smooth tex... 40 Min; 12 Yield; Bookmark. Beat in sweet potato mixture on low speed about 1 minute until blended. Remove from the microwave, and let cool for a fe minutes. This cheesecake has a delicious gingersnap crust, and a praline topping. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Bake sweet potatoes 1 hour or until knife inserted in centers goes through easily; remove from oven and let cool slightly. ), Pipe the whipped cream around the perimeter of the cheesecake. Combine and set aside. Sweet potato pie is a pretty common dessert, especially around Thanksgiving time. A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary. Place sweet potatoes on a baking sheet and pierce each sweet potato several times with the tines of a fork. Cream together, cream cheese and sugars. Butter Pecan Cheesecake with Chocolate Glaze. Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg. If you think of Sweet Potato Cheesecake, you might think the combination is a bit weird. large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. 61% Mini Cheesecakes I Allrecipes.com Easy and so good for holidays, weddings, or whatever the occasion! Spoon sweet potato cheesecake filling into the graham cracker crust. My Food and Family . How to Soften Cream Cheese. This recipe does have a few steps to it and you will need to have some patience while making it, but you will thoroughly enjoy the end result. Attach side to pan. Beat together the heavy whipping … Add the sweet potatoes, cream cheese, ¾ cup sugar and 1/3 cup sour cream to your mixer and beat until smooth. Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth. Maybe a little cinnamon. Bake 8 to 10 minutes or until crust just begins to brown around edge. Preheat the oven to 350 degrees. I used a food processor, … Tip 2. Alternatively, microwave in a microwave-safe bowl on high … Pat remaining dough about 1 inch up inside of pan. Bake until tender when pierced with a fork, 40 to 45 minutes. Pour filing into crust. Sprinkle Topping over cheesecake. The recipe calls for 15 oz by weight, so you can purchase about 1 pound of potato or 1 can of sweet potato. If it's too lumpy, add … A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary. Your email address will not be published. Combine the graham cracker crumbs, butter, sugar, cinnamon, and salt in a small bowl and stir until the crumbs are evenly moistened. Add eggs, 1 at a time, … Place completely unwrapped … Beat in eggs, one at a time. See the body of this post for step-by-step photos. It is, but in a good way. Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Spoon batter into crust in For the smoothest, most velvety texture, purée the potatoes completely so there are no lumps. Have you had the chance to make any of our other cheesecake recipes? Store covered in refrigerator. Uneaten cheesecake can be stored, covered, in the fridge for 3 or 4 days or in the freezer, tightly wrapped, for about a month. This sweet potato cheesecake is topped with pecans and maple-flavored syrup. Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes. Place springform pan in larger pan on oven rack. Bake until a knife inserted in center goes through easily, about 1 … (It’s at stiff peaks when you can remove the beaters from the whipped cream and the cream holds its shape rather than folding in on itself. Scrub and dry the large Sweet Potato, and place in the microwave on the potato setting, and cook. Make this festive recipe for a Thanksgiving cheesecake. Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Cool completely on a wire rack, then cover with plastic wrap and refrigerate overnight. Once sweet potatoes are cool, peel and puree them. Two great ideas come together to create the most creamiest and heavenly tasting dessert ever created....Sweet Potato Cheesecake. Add all sweet potato layer ingredients into a large bowl. Pour in vanilla, spices, and sweet potatoes. However, I highly recommend roasting your own sweet potato for that caramelized flavor from roasting. Loosen side from pan; remove. Substitute. Get Sweet Potato Cheesecake Recipe from Food Network... 45 Min; 4 Yield; Bookmark. Heat oven to 400°F. Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set. (If you prefer, you can just spread or dollop the whipped cream on top.). Press the mixture into the bottom and about 1 inch up the sides of the prepared pan. Smooth, creamy filling in your favorite crust. Cream cheese: The key to making a cheesecake like sweet potato … For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. In a large bowl, beat cream cheese until fluffy. Once its cooked, drain the water and mash the sweet potatoes using a fork. * Bake for 60 to 75 minutes, until the center of the cheesecake barely jiggles when you tap the edge of the pan. Spoon batter into crust in pan. Here is a easy recipe on how to make Sweet Potato Cheesecake. Place sweet potatoes in a food processor; process until smooth. Log in. Put them in a pot of boiling water with a pinch of salt and cover cook for 15 minutes over low flame. Beat in the eggs until smooth and well-blended. Once your cheesecake has chilled overnight, make the whipped cream topping. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until … 56% Sweet Potato Cheesecake Allrecipes.com Sweet potatoes are a delectable addition to cheesecake. Preheat the oven to 350 degrees. Prepare recipe as directed, substituting 1/2 cup canned pumpkin for the sweet potatoes and packed brown sugar for the granulated sugar. Beat in eggs, one at a time. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 35 Make-Ahead Brunch Recipes That’ll Let You Hit Snooze. Pour into the chilled crust, then set the pan on a large baking sheet. Spray a 9-inch springform pan with cooking spray and set aside. Beat in eggs, one at a time. Sweet Potato Cheesecake is the perfect fall dessert recipe. Tip 3. Sweet potato cheesecake recipe that is incredibly easy. With a sharp knife, slice the sweet … Place a mixing bowl and the beaters for an electric mixer in the fridge to chill for 20 to 30 minutes (so your whipped cream will be extra stiff for piping). 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. The longer the praline sits in the fridge, the firmer it will be. Pull the sweet potato cheesecake … Blend until smooth using a hand mixer. Beat in sweet potato mixture on low speed about 1 minute or until blended. Don’t use low-fat or non-fat cream cheese or the filling will not set up properly. Cool sweet potatoes completely. For the cheesecake layer, add cream cheese, sugar, and vanilla extract into a separate bowl. Prepare using PHILADELPHIA Neufchatel Cheese. African-American caterers, well-known in the city for their culinary expertise, were very likely to have included their personal version of the cream cheese dessert on social event menus. If you're a lover of cheesecake and sweet potato pie, I suggest you try this recipe! Turn oven off. Combine graham cracker crumbs, butter, and a few other ingredients, Stir until the crumbs are evenly saturated, Press the mixture into the bottom and about 1 inch up the sides of a, Beat cream cheese and sugar together until very light and creamy, Beat in the remaining ingredients, mixing until smooth, Beat cold heavy cream until it begins to thicken, Add powdered sugar and vanilla and beat until it holds stiff peaks. Beat the heavy cream until it thickens, then add the powdered sugar and vanilla and beat until the cream holds stiff peaks. Place sweet potato on a rimmed baking sheet; poke all over with a fork. Sweet potatoes are actually used to make a lot of dishes around this time of the year such as sweet potato casserole and sweet potato rolls.If you’ve never tried them, their taste is very similar to pumpkin, with some basic differences, which is why they work so well in desserts. 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