Monday, November 15, 2010

Sweet Potato Cheesecake

The readers have demanded and I must give the people what they want! LOL. My Recipe for....


Sweet Potato Pie Cheesecake
(It is SOOOOOOOOOOOO good!!!)

Okay, now for starters (And this is gana help the people that have NEVER made a cheesecake and the ones that have cheesecake making woes... For starters, The BEST (my opinion) Cheesecake recipes are the ones that have equal amounts of cream cheese blocks to eggs. For example, 2 8oz bars of Cream Cheese and 2 eggs... Now, mind you... That opinion isn't based on ANYTHING except for the fact that I've always done it like that and my results are always great... So says me, and so says the people that eat my cheesecakes.

BUT, I digress.

Sweet Potato Cheesecake

What you need:
8 inch Springform pan
1 large mixing bowl
1 medium mixing bowl
Dry Measuring Cup
Liquid Measuring Cup
A hand mixer (or stand mixer)
coffee grinder

KAY... You got your supplies now...

Ingredients:

Crust
1 1/2 crushed ginger snaps
3/4 cups ground toasted pecans
3 TBSPS Brown Sugar
6 TBSPS Melted Butter

Filling
1 medium sized sweet potato
2 8oz pacakages of Cream Cheese
3/4 Cup Brown sugar
1/4 Cup White Sugar
2 Eggs
1/4 cup Heavy Cream
2 TBSP and 2 tsp Maple Syrup
1 1/2 tsp Vanilla Extract
1/4 tsp ground ginger
3/4 tsp pumpkin pie spice

Interjection....

These ingredients are listed as such for the two toned effect I wanted... 



Like this...


See??

So If you don't care about that or don't want to do the extra work, do one full cup brown sugar and omit the white sugar, and completely omit the ground ginger...

Step 1: Put your cream cheese and your eggs on the counter so they can come to room tempurature. If you try to beat these items cold you WILL have a lumpy cheesecake. Jus sayin.
Step 2: Bake your sweet potato in skin and wrapped in foil at 350 for about 1 hour or until soft to touch.

While your potato is in the oven you will begin the prep work for your crust.

Step 3: Grind your pecans in a coffe grinder (or if you don't have one you can finely (VERY FINELY) chop them.

After that, crush your gingersnaps using the following method...

Step 4: Combine Gingersnap crumbs, ground pecans, brown sugar and mix until thoroughly incorporated.

Step 5: Pour melted butter into Crumb and mix thoroughly
Step 6: Press into pan sprayed with baker's joy or similar baking spray to form crust. Dont' be afraid to get dirty... USE YOUR HANDS!!!!


Set Aside

Step 6: Once your sweet potato is done take it out of the oven, cut it in half (while still hot, but be careful) and scrape the flesh out into a bowl. Throw the skin away.

Step 7: Mash Sweet potato into soft like mashed potatoes (or baby food... lol)
(no photo available)

Step 8: Put room temp cream cheese into large mixing bowl and whip until creamy

Step 9: Separate out 1/4 cup of the whipped cream cheese and put into medium mixing bowl. Add white sugar to small bowl and and brown sugar to large bowl. whip separately until soft and satiny.



Step 10: Stir sweet potato into large bowl with wooden spoon. Mix in cream, maple syrup, and pumpkin pie spice. Mix well until whole mixture is thoroughly incorporated.

Step 11: Beat eggs. Separate out 1/4 and put into small bowl. pour the rest into large bowl. Mix each batter separately until smooth and creamy. Mix Ginger into white mixture.

Step 12: Pour white mixture into bottom of crust, spreading evenly over the crust. Pour Sweet Potato Mixture on top.

Step 13: Fill a 9x13 in pan with water and place on the bottow rack in your oven. Place the cake on top rack. Close oven door and turn temperature down to 275.

Step 14: Bake for about 45 mins or until edges are set and pulling away from the side and the center is still a little wiggly.

IMPORTANT!!!!

Step 15: Turn the oven off, but leave the door closed. This will allow the residual heat to gently cook the cake the rest of the way through without cracking  (which happens due to over cooking). Let cake rest in oven until the oven has completely cooled. Remove cake from oven and set on counter until pan is completely cool. When the cake has cooled, put it in the fridge... DO NOT REMOVE FROM PAN YET. The cake will set. Let set over night.

Step 16: EAT>ENJOY>REPEAT!!!




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