SWEET POTATO CHEESECAKE WITH CANDIED PECANS
Steps:
- To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
- To make the cheesecake batter: Raise oven temperature to 450 degrees F.
- In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
- For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
- Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
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Alex Flietoor
[email protected]I'm not a big fan of cheesecake, but this recipe changed my mind. It's so light and fluffy, and the sweet potato flavor is just perfect.
Hanny Bridget
[email protected]This cheesecake is a little time-consuming to make, but it's definitely worth it. It's so delicious and everyone will love it.
Isabella Addison
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit. Everyone loved it!
Amanat ali Amanat ali
[email protected]This is the best cheesecake I've ever had! The sweet potato flavor is subtle but it really adds something special.
Noluthando Precious
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sweet potatoes, but I'm so glad I did! This cheesecake is amazing.
Katara
[email protected]This cheesecake is so creamy and smooth. It's like eating a cloud.
Chisoul More
[email protected]The candied pecans are the perfect topping for this cheesecake. They add a little bit of sweetness and crunch.
Leku Tagem
[email protected]I love the combination of sweet potatoes and cheesecake. This recipe is a perfect balance of both flavors.
yahya abdullahi
[email protected]This cheesecake is a great way to use up leftover sweet potatoes. It's also a delicious and unique dessert that is sure to please everyone.
Rupesh Thakur
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's so easy to make and always impresses my guests.
neil thake
[email protected]This sweet potato cheesecake was a hit at my last dinner party! The crust was perfectly crispy, the filling was smooth and creamy, and the candied pecans added a delightful crunch. I will definitely be making this again.