How to cook Sweet potato cheesecake recipes
Sweet potato cheesecake recipes INGREDIENTS
• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• 2 pounds sweet potatoes
• 3 (8 ounce) packages cream cheese, softened
• 7/8 cup white sugar
• 1/3 cup sour cream
• 1/4 cup heavy whipping cream
• 3 eggs
• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C ). Mix together graham
cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine.
Press mixture into the bottom of a 9 1/2 inch springform pan. Bake
10 minutes. Cool. Don't turn the oven off.
2. Place potatoes in a baking dish. Bake until a knife inserted in
center goes through easily, about 1 hour. Don't turn oven off. Cool
sweet potatoes enough to handle, peel, and puree.
3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add
cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and
1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending
well after each. Pour filling into crust.
4. Bake until tester inserted in center comes out clean, 1 hour. Turn
off the oven. Let cake stand 1 hour in oven with door ajar.
5. 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. Refrigerate.
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