Pecan Crust Cream For Roasted Sweet Potato Cheescake With Maple Cream Recipes

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SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

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.

Provided by MARBALET

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ).
  • 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.
  • 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.
  • 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.
  • 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).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • 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.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

SWEET POTATO CHEESECAKE WITH PECAN-CRUMB CRUST



Sweet Potato Cheesecake With Pecan-Crumb Crust image

Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! --- make certain to only oven-bake the sweet potatoes boiling in water will cause a watery mixture.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h45m

Yield 1 10in cheesecake, 12 serving(s)

Number Of Ingredients 12

3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, oven-baked, peeled and well mashed
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans

Steps:

  • Set oven to 425 degrees.
  • FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
  • Beat cream cheese, sugar and all eggs until smooth.
  • Mix in whipping cream.
  • Beat in flour, cinnamon and ginger.
  • Beat in well-mashed sweet potatoes until well combined.
  • Pour the batter into prepared crust.
  • Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
  • Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
  • Leave in fridge for 8-9 hours, or overnight to set.
  • Serve with sweetened whipped cream or caramel topping.

Nutrition Facts : Calories 529, Fat 40.1, SaturatedFat 21.6, Cholesterol 213.5, Sodium 359.1, Carbohydrate 36.1, Fiber 1.4, Sugar 23.7, Protein 8.2

SWEET POTATO PECAN CHEESECAKE



Sweet Potato Pecan Cheesecake image

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

1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter
1 egg yolk
1 to 3 teaspoons water
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup mashed sweet potato
1/2 cup sugar
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped pecans

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.

ROASTED SWEET POTATO CHEESECAKE WITH MAPLE CREAM



Roasted Sweet Potato Cheesecake With Maple Cream image

This cheesecake won first prize in Sunset Magazines best dessert recipe contest. The winner wowed the judges and earned its creator Kari Bowers of Bellevue, Washington a $50,000 kitchen makeover.

Provided by looneytunesfan

Categories     Cheesecake

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 19

2 dark orange-fleshed sweet potatoes or 2 yams
1 tablespoon melted butter
2 teaspoons lemon juice
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup coarsely chopped pecans
1 1/4 cups fine graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter
3/4 cup whipping cream
1/4 cup maple syrup

Steps:

  • Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
  • Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
  • Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
  • Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
  • Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
  • Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
  • Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
  • *************************.
  • Pecan crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 inches tall). Press mixture evenly over bottom of pan.
  • **************************.
  • Maple cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.
  • **************************.
  • You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving.

Nutrition Facts : Calories 551.6, Fat 38.2, SaturatedFat 22.1, Cholesterol 177.4, Sodium 311.9, Carbohydrate 46.8, Fiber 1.3, Sugar 35.5, Protein 8.2

PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE



PHILADELPHIA 3-STEP Sweet Potato Cheesecake image

Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 10 servings

Number Of Ingredients 11

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup drained canned sweet potato, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3/4 cup chopped pecans
2 Tbsp. maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour into crust; top with nuts.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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