Best 2 Sweet Potato Pecan Cheesecake Recipes
Welcome to the realm of culinary delight, where flavors dance and textures harmonize to create a symphony of taste sensations. Today, we embark on a journey to discover the ultimate recipe for the exquisite sweet potato pecan cheesecake. This decadent dessert combines the velvety smoothness of cheesecake with the earthy sweetness of roasted sweet potatoes and the nutty crunch of pecans, resulting in a masterpiece that will tantalize your taste buds and leave you craving more. Join us as we unveil the culinary secrets behind this heavenly treat, guiding you through the steps of creating a dessert that will impress even the most discerning palate.
Let's cook with our recipes!
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:
- For best results, use fresh sweet potatoes. They will have a sweeter flavor and a creamier texture than potatoes that have been stored for a long time.
- If you don't have a food processor or blender, you can mash the sweet potatoes by hand. Just be sure to mash them until they are very smooth.
- Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
- 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 prevent the cheesecake from falling apart.
Conclusion:
Sweet potato pecan cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the sweet potato crust and the crunchy pecan topping. This cheesecake is sure to be a hit with everyone who tries it.
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