Praline Sweet Potato Cheesecake |
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Prep Time: 55 Minutes Cook Time: 65 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping.Henrietta Gilbert, Simmesport, Louisiana Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
filling: |
1 pound medium sweet potatoes |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup plus 2 tablespoons sugar |
1/4 cup heavy whipping cream |
1/3 cup sour cream |
3 eggs, lightly beaten |
topping: |
3/4 cup packed brown sugar |
1/4 cup butter, cubed |
1/4 cup heavy whipping cream |
1 cup chopped pecans |
Directions:
1. 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.
2. Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning once.
3. Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside.
4. 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.
5. Bake at 325° for 65-75 minutes or until center is just set and top appears dull. 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.
6. 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.
7. Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan. Yield: 12 servings.
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