Sweet Potato-Pecan Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Test Kitchen Professional Pam Lolley combined the flavors of three holiday favorites to create this luscious dessert. Ingredients:
2 cups graham cracker crumbs |
1/3 cup finely chopped pecans |
5 tablespoons butter, melted |
3 tablespoons light brown sugar |
4 (8-oz.) packages cream cheese, softened |
1 cup granulated sugar |
1 teaspoon vanilla extract |
4 large eggs |
1 1/2 cups mashed, cooked sweet potatoes |
1 1/2 tablespoons lemon juice |
praline topping |
garnishes: coarsely chopped pecan pie-glazed pecans, fresh sage leaves |
Directions:
1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potatoes and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
|
|