Sweet Potato Cheesecake With Praline Topping |
|
 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 16 |
|
This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan. Ingredients:
1 3/4 cups graham crackers or 1 3/4 cups gingersnap crumbs |
3 tablespoons sugar |
1 pinch salt |
1/4 cup unsalted butter, melted |
3/4 cup light brown sugar, packed |
1 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ground ginger |
1/2 teaspoon salt (optional) |
1 lb cream cheese, at room temperature |
2 teaspoons pure vanilla extract |
3 large eggs |
1 cup sweet potato puree |
1/2 cup pecan halves |
1 tablespoon butter |
2 tablespoons brown sugar, packed |
Directions:
1. Crust:.
2. Butter 9-inch springform pan.
3. In medium-size bowl, mix crumbs, sugar and salt.
4. Drizzle with butter; stir until dry ingredients are evenly moist.
5. Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
6. Refrigerate 30 minutes.
7. Preheat oven at 350 degrees.
8. Filling:.
9. In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
10. With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
11. Blend in sweet potatoes.
12. Scrape filling into chilled crust; smooth top.
13. Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
14. Topping:.
15. Coarsely chop pecans.
16. In small skillet, melt butter.
17. Add pecans; sprinkle with sugar.
18. Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
19. Spoon mixture around edge of cheesecake.
20. Refrigerate until time to serve.
|
|