SWEET POTATO CHEESECAKE WITH A POUND CAKE CRUST
I was watching the show "$40 a Day" on the Food Network channel a few years ago, and they were in Atlanta. They featured Sweet Auburn Bread Co. and this sweet potato cheesecake that's made using pound cake as the crust instead of the normal graham cracker crust. I love sweet potatoes and homemade pound cake; so I just had to...
Provided by S I
Categories Other Desserts
Time 2h10m
Number Of Ingredients 18
Steps:
- 1. In a medium saucepan, boil the sweet potatoes until tender, about 20 to 30 minutes. Drain completely, add the melted butter and mash until smooth; set aside. (Should yield at least 1 1/2 cups)
- 2. Preheat the oven to 350 degrees F. Place the pound cake slices into the bottom and halfway up the sides of a 10-inch springform pan; pressing firmly. Set pan aside.
- 3. In the bowl of an electric mixer, using paddle attachment, beat the cream cheese on medium to high speed until fluffy. Gradually add the sugar; scraping sides of bowl. Mix well. Add the eggs, one at a time, beating well after each. Pour in the heavy cream; mix well. Add the mashed sweet potato, vanilla extract, nutmeg, cinnamon, cloves and salt; blend until well incorporated and no white streaks. Pour mixture into pound cake lined pan.
- 4. Bake for 1 hour, 30 minutes. Turn the oven off and leave cheesecake in the oven for 45 minutes more (without opening the door). Remove from the oven and allow to cool, in the pan, on a wire rack for at least 30 minutes. Remove the springform, lightly wrap in plastic wrap, and place cheesecake in the refrigerator to chill for at least 2 hours. Just before you're ready to serve, prepare the Praline Topping (if desired). Drizzle or spread the topping over the top of the cheesecake, slice & serve. Enjoy!
- 5. PRALINE TOPPING: In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the pecans & vanilla. Cool slightly.
- 6. *NOTE: For the cheesecake you can use light or dark brown sugar (dark brown will just give more of a rich, molasses flavor) -OR- you can substitute 1 1/2 cups granulated sugar for the brown.
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Warsame Cabdi
[email protected]I can't wait to try this cheesecake! It looks amazing.
Arslan burat
[email protected]This is the perfect cheesecake for a special occasion. It's beautiful and delicious.
Joana Machado
[email protected]This cheesecake is so creamy and delicious. I love the hint of sweetness from the sweet potatoes.
Gavin LeCates
[email protected]I love the unique flavor of this cheesecake. The sweet potato crust is a great twist on the classic graham cracker crust.
Yasir Nazir
[email protected]This is my go-to cheesecake recipe. It's always a hit, and it's so easy to make.
Mahad
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Dhruba Kumar Subedi
[email protected]The cheesecake was good, but the crust was a bit too dry. I would recommend using a different crust recipe.
Doug Brown
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was delicious, and the cheesecake filling was creamy and smooth.
Sushil Kharel
[email protected]I was skeptical about the sweet potato crust, but it turned out to be amazing! The cheesecake filling was also very good. I will definitely be making this again.
Kai Walker
[email protected]This is the best cheesecake I've ever had! The crust is the perfect combination of sweet and savory, and the cheesecake filling is creamy and fluffy. I highly recommend this recipe.
Hooyo Macaan
[email protected]I've made this cheesecake twice now, and it's always a hit. The crust is so easy to make, and the cheesecake filling is creamy and delicious. I love that it's not too sweet.
Stalker Luffy
[email protected]This cheesecake was absolutely divine! The sweet potato crust was a unique and delicious twist, and the cheesecake filling was creamy and smooth. I will definitely be making this again!