Best 2 Sweet Potato Pecan Cheesecake Recipes
Indulge in a delightful culinary experience with our Sweet Potato Pecan Cheesecake, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dessert features a creamy cheesecake filling swirled with roasted sweet potato puree, nestled on a pecan-studded graham cracker crust. The roasted sweet potatoes add a subtle sweetness and a vibrant orange hue, while the pecan crust provides a nutty crunch that complements the velvety cheesecake. This recipe includes step-by-step instructions, variations, and tips to ensure a perfect cheesecake every time. Whether you're a seasoned baker or a novice in the kitchen, our Sweet Potato Pecan Cheesecake is sure to impress your friends and family with its irresistible charm. Additionally, discover alternative recipes such as the classic New York Cheesecake, the tangy Key Lime Cheesecake, and the rich Chocolate Cheesecake, each offering a unique flavor journey.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO PECAN CHEESECAKE
Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
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.
Tips:
- Use a food processor to make the crust. This will help to ensure that the crust is evenly mixed and has a fine texture.
- Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be tough and dense.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake is firm and has a chance to set.
Conclusion:
Sweet potato pecan cheesecake is a delicious and decadent dessert that is perfect for any occasion. The sweet potato crust is a unique and flavorful twist on the classic cheesecake crust. The cheesecake filling is creamy and rich, and the pecans add a nice crunch. This cheesecake is sure to be a hit with everyone who tries it.
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