Sweet Potato Cheesecake

I know I'm inundating you with sweets and desserts of all kind.  But it's just that time of year for cookies, pies and cakes. I guess you could find a reason to satisfy your sweet tooth at anytime.  Yet the Holidays seem to be the most suitable time.

Let me just apologize in advance.  And to start making it up to you, we're just going to back into this one and take it slow.   

Well, I don't really know how much that helped you because it would have done nothing for me but peek my interest even more. I tried though. Really I did. But congrats to you if you can contain yourself and look no further. For the rest of you who are more like me, I'm just going to stop teasing you and give you the full monty. 

There it is! It's done. That is a ridiculously delicious Sweet Potato Cheesecake.  A cheesecake that could easily rival any cheesecake from The Cheesecake Factory. It's creamy and smooth center is perfectly sandwiched between a gingersnap pecan crust and sour cream pecan topping.  Seriously.  I don't know what else a girl could ask for.  Except maybe a fork and some alone time to properly indulge in such a satisfying dessert.

Don't worry, the loved ones in your life will permit you to do so.  They're not going to be up to sharing this one. Trust me. I made this right before Thanksgiving and had intentions of taking half of this cheesecake to work to share (two people do not need to eat an entire cheesecake). Low and behold, Mr. Foodie would not allow it. So guess how many people ended up eating an entire cheesecake. Two.  Absolutely sinful. But hey, it's the holidays remember.  That's my mantra and I'm sticking to it.

Sweet Potato Cheesecake

For the crust:
35 gingersnaps, crushed
1/4 cup pecans, finely chopped
1 stick butter, melted

For the cheesecake:
3 8oz. packages of cream cheese, room temperature
3 large eggs, room temperature
2 tablespoons maple syrup
3/4 cup light brown sugar
1 cup sweet potatoes, cooked and mashed/pureed
1 teaspoon each of the following - cinnamon, nutmeg, allspice
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons all purpose flour

For the topping:
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon each of the following - cinnamon, ground ginger, nutmeg
1/2 cup chopped pecans
3 tablespoons maple syrup
1 tablespoon light brown sugar

Preheat the oven to 375 degrees

Making the crust - Using a food processor or blender, pulse together the gingersnaps, pecans and melted butter. Press the crust into a 9-inch spring-form pan.  Cover the bottom of the pan evenly, going up the sides approximately 1/4 of an inch. Place in the refrigerator until ready to fill

Making the filling - Using a mixer or a strong blender, mix together the softened cream cheese and eggs until smooth and well combined.
Add the sugar, maple syrup, sweet potato, cinnamon, allspice, nutmeg, vanilla, lemon juice and flour. Blend until smooth but not too long or too many cracks will appear on top when it bakes.
Pour the mixture into the spring-form pan and bake for 45 minutes. You will know the cheesecake will be doe when the sides are set and the center is still a little jiggly.
Turn off the oven and leave the cheesecake in the oven with the door open for 30 minutes

Making the topping - In a medium bowl, mix together sour cream, vanilla, cinnamon, ginger, nutmeg, sugar and maple syrup together. Add the pecans

Take the cheesecake out of the oven, spread on the topping and let the cheesecake sit for another 30 minutes. Chill in the refrigerator for 4-8 hours and then serve.

adapted from homesicktexan

No comments:

Post a Comment