Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Ingredients
- ¼ cups graham cracker crumbs: 1 piece
- white sugar: 0.25 cup
- butter: 0.25 cup (melted)
- sweet potatoes: 2 pound
- cream cheese: 3 packages (8 ounce packages, softened)
- ⅞ cup white sugar:
- sour cream: 0.33333 cup
- heavy whipping cream: 0.25 cup
- eggs, room temperature: 3 piece
- packed brown sugar: 0.75 cup
- butter: 0.25 cup
- heavy whipping cream: 0.25 cup
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C ).
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Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
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Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
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Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
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Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
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Turn off the oven. Let cake stand 1 hour in oven with door ajar.
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Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
