SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE
A dessert for for any occassion. Sweet potato pie, and cheesecake all in one. Can be eaten cold to enjoy a creamy cheesecake, or warm to have a southern sweet potato pie.
Provided by Tony Austin
Categories Pies
Time 2h15m
Number Of Ingredients 31
Steps:
- 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
- 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- 3. 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, and then add sour cream, flour, and spices. Taste and add spices to your liking.
- 4. Lower speed and fold in sweet potato mixture. 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 45 mins or until center is firm.
- 5. Let the cake cool completely in pan on rack for 30 minutes.
- 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
- 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
- 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Augustine Ukene
[email protected]This pie is amazing! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Nyombi Edward
[email protected]This recipe is a keeper! I will definitely be making this again.
Ghiorghi Stamatey7u
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it.
Monica Antonia Petcu
[email protected]I love this recipe! The coconut and pecan combination is perfect, and the cheesecake filling is so creamy and delicious.
Ehsanullah Ahmadzai
[email protected]This was my first time making a sweet potato pie and it turned out great! The instructions were easy to follow and the pie was delicious.
N N
[email protected]This pie is amazing! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Nida Malik
[email protected]This recipe is a keeper! I will definitely be making this again.
Collin Bennett
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it.
Abdallah Soliman
[email protected]I love this recipe! The coconut and pecan combination is perfect, and the cheesecake filling is so creamy and delicious.
Tonmoy Ahmed
[email protected]This was my first time making a sweet potato pie and it turned out great! The instructions were easy to follow and the pie was delicious.
Islamic World
[email protected]This pie was amazing! The crust was flaky and the filling was creamy and flavorful. I highly recommend this recipe.
Siua Piuleini
[email protected]I've made this recipe several times and it's always a hit! The coconut and pecan combination is perfect, and the cheesecake filling is so creamy and delicious.
Salome osuna
[email protected]This was a great recipe! I made it for my family and they loved it. The crust was perfect and the filling was delicious. I will definitely be making this again.