How to Soften Cream Cheese. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat remaining dough about 1 inch up inside of pan. Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth. Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. However, I highly recommend roasting your own sweet potato for that caramelized flavor from roasting. Beat in eggs, one at a time. See the body of this post for step-by-step photos. I used a food processor, … This baked vegan cheesecake is extra creamy, rich, and the most beautiful shade of lavender due to the purple sweet potatoes that add another silky and sweet element to the dish. Place sweet potatoes in a food processor; process until smooth. Remove from the microwave, and let cool for a fe minutes. *The baking sheet is optional but sometimes butter leaks out of the springform pan and a baking sheet will save you from having to clean your oven. Add the "Sweet Potato Layer" ingredients to the remaining half of the cheesecake batter that you set aside, and whisk to fully combine. Heat oven to 400°F. Add all sweet potato layer ingredients into a large bowl. This creamy interior contrasts perfectly with the salty and crunchy pecan crust that lines the bottom of each slice. For the cheesecake layer, add cream cheese, sugar, and vanilla extract into a separate bowl. This cheesecake will definitely have you wondering where it has been your whole life :). There are no social login steps defined in Sitecore for this flow! Absolutely! Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set. Beat in sweet potato mixture on low speed about 1 minute until blended. Cool cheesecake 30 minutes. Attach side to pan. Add the eggs and sweet potato puree and mix well to combine, then beat in the vanilla, spices, and salt. 56% Sweet Potato Cheesecake Allrecipes.com Sweet potatoes are a delectable addition to cheesecake. Store covered in refrigerator. Remove the pan with the cheesecake from the freezer and … Beat in eggs, one at a time. Sweet potato has a lot of natural sweetness, not unlike pumpkin, so it goes without saying, that it’s just perfect when combined with traditional pumpkin spices. Smooth, creamy filling in your favorite crust. Uneaten cheesecake can be stored, covered, in the fridge for 3 or 4 days or in the freezer, tightly wrapped, for about a month. 8-ounce packages full fat cream cheese, at room temperature. (If you prefer, you can just spread or dollop the whipped cream on top.). Set to the side. Bake until tender when pierced with a fork, 40 to 45 minutes. Pour in vanilla, spices, and sweet potatoes. Spray a 9-inch springform pan with cooking spray and set aside. For the crust, you can also use a combination of graham crackers and vanilla wafers and not add any additional sugar. Serve this rich dessert on plates dusted with cinnamon. Sprinkle Topping over cheesecake. Sweet potatoes are actually used to make a lot of dishes around this time of the year such as sweet potato casserole and sweet potato rolls.If you’ve never tried them, their taste is very similar to pumpkin, with some basic differences, which is why they work so well in desserts. Let cheesecake stand in oven, with door closed, 15 minutes. Scrub and dry the large Sweet Potato, and place in the microwave on the potato setting, and cook. With a sharp knife, slice the sweet … Bake in the preheated 350 degree F oven for 40 to 45 minutes or until the pie filling is set. One of the earliest recipes for cheesecake appeared in a Philadelphia cookbook published during the 1850s. Have you had the chance to make any of our other cheesecake recipes? Place sweet potato on a rimmed baking sheet; poke all over with a fork. This cheesecake has a delicious gingersnap crust, and a praline topping. (It’s at stiff peaks when you can remove the beaters from the whipped cream and the cream holds its shape rather than folding in on itself. Spoon sweet potato cheesecake filling into the graham cracker crust. Prepare using PHILADELPHIA Neufchatel Cheese. Mix well. Peel and puree in blender or food processor. on low speed about 1 minute or until blended. Once your cheesecake has chilled overnight, make the whipped cream topping. Bake 8 to 10 minutes or until crust just begins to brown around edge. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy—this will take several minutes; stop several times to scrape the sides and bottom of the bowl. Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Be sure your cream cheese is at room temperature or it won’t mix well with the other ingredients and your filling could turn out lumpy. Pour into the chilled crust, then set the pan on a large baking sheet. Reduce oven temperature to 300°F. * Bake for 60 to 75 minutes, until the center of the cheesecake barely jiggles when you tap the edge of the pan. Preheat the oven to 350 degrees. Set Crumb Topping aside. Spoon batter into crust in pan. Gradually add sugar. This sweet potato cheesecake is topped with pecans and maple-flavored syrup. Peel and chop the Sweet Potatoes into 1/2 inch cubes. If you think of Sweet Potato Cheesecake, you might think the combination is a bit weird. Bake sweet potatoes 1 hour or until knife inserted in centers goes through easily; remove from oven and let cool slightly. Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. The recipe calls for 15 oz by weight, so you can purchase about 1 pound of potato or 1 can of sweet potato. Top the sweet potato cheesecake the day before you plan to serve it, or right before serving. African-American caterers, well-known in the city for their culinary expertise, were very likely to have included their personal version of the cream cheese dessert on social event menus. In a medium bowl, mix graham cracker crumbs, sugar and butter until … Beat in eggs, one at a time. Beat in the eggs until smooth and well-blended. This recipe does have a few steps to it and you will need to have some patience while making it, but you will thoroughly enjoy the end result. Sweet potatoes: This is the star of the recipe. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. Butter Pecan Cheesecake with Chocolate Glaze. Beat the heavy cream until it thickens, then add the powdered sugar and vanilla and beat until the cream holds stiff peaks. Tip 2. A.1. Here is a easy recipe on how to make Sweet Potato Cheesecake. Bake until tender, about 50 minutes. Bake about 30 minutes longer or until topping is set. MORE+ Continue beating until mixture is smooth. It is, but in a good way. Put them in a pot of boiling water with a pinch of salt and cover cook for 15 minutes over low flame. Your email address will not be published. Bake until a knife inserted in center goes through easily, about 1 … Beat in the eggs one at a time, blending well after each. If you're a lover of cheesecake and sweet potato pie, I suggest you try this recipe! Place completely unwrapped … Combine graham cracker crumbs, butter, and a few other ingredients, Stir until the crumbs are evenly saturated, Press the mixture into the bottom and about 1 inch up the sides of a, Beat cream cheese and sugar together until very light and creamy, Beat in the remaining ingredients, mixing until smooth, Beat cold heavy cream until it begins to thicken, Add powdered sugar and vanilla and beat until it holds stiff peaks. Bake at 325° for 1 hour or until almost set. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Place sweet potatoes on a baking sheet and pierce each sweet potato several times with the tines of a fork. Sweet potato cheesecake recipe that is incredibly easy. Canned sweet potatoes and packaged graham cracker crumbs are great time-savers. A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary. In a large bowl, beat cream cheese until fluffy. Cool sweet potatoes completely. This cheesecake has become a new holiday favorite for my wife and me. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake … Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust. For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. The longer the praline sits in the fridge, the firmer it will be. It brightens the cheesecake up a bit by enhancing and drawing out the sweet potato flavors. Tip 3. Once sweet potatoes are cool, peel and puree them. In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. Pour very hot water into larger pan to one-third the height of springform pan. Two great ideas come together to create the most creamiest and heavenly tasting dessert ever created....Sweet Potato Cheesecake. Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 35 Make-Ahead Brunch Recipes That’ll Let You Hit Snooze. Sweet Potato Cheesecake is the perfect fall dessert recipe. Place a mixing bowl and the beaters for an electric mixer in the fridge to chill for 20 to 30 minutes (so your whipped cream will be extra stiff for piping). Cool completely on a wire rack, then cover with plastic wrap and refrigerate overnight. Cream together, cream cheese and sugars. It's the perfect dairy free, gluten free, and vegan sweet … Print Ingredients • 1 cup graham cracker crumbs • 1 tablespoon granulated sugar • ¼ cup unsalted butter, melted Cheesecake Filling • 2 (8-ounce) packages cream cheese, softened • ½ cup granulated sugar • ¾ cup sweet potatoes… Log in. Spoon batter into crust in Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until … Alternatively, microwave in a microwave-safe bowl on high … Combine the graham cracker crumbs, butter, sugar, cinnamon, and salt in a small bowl and stir until the crumbs are evenly moistened. Loosen side from pan; remove. Remove from pan of water. Place springform pan in larger pan on oven rack. Make this festive recipe for a Thanksgiving cheesecake. Beat in sweet potato mixture on low speed about 1 minute or until blended. The smooth tex... 40 Min ; 12 Yield ; Bookmark about the smooth, silky taste of dessert... 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