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CHEESECAKE - Sweet Potato Praline Cheesecake
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Chef Jamika's Sweet Potato Praline Cheesecake skill level moderate time 60-120min servings 12 cost $ Contributed by: Chef Jamika This dessert is great for the adventuresome eaters in your family. ingredients For the Crust:2 cups Graham cracker crumbs2 tablespoons Sugar1/2 cup Melted unsalted butterFor the Filling:16 ounce Reduced Fat Cream Cheese (at room temperature)1/2 cup Light Brown Sugar1 teaspoon Ground Cinnamon1/2 teaspoon Ground Nutmeg1 teaspoon Orange Zest2 tablespoon Vanilla Extract3 Eggs1/4 cup Light Sour Cream1 cup Smashed Sweet PotatoesFor the Praline Topping:1/2 cup Coarsely Chopped Pecans1 tablespoon Butter2 tablespoons White Sugar1/4 cup Brown Sugar1/2 cup Heavy Cream kitchenware Springform Pan Hand Mixer Mixing Bowl Mixing Spoon | |
Liquid Measuring Cup | |
Measuring Cup,, (set) | |
Measuring Spoons | |
stepsingredients per stepinstructions For the Crust: Spray 9-inch spring form cake pan with cooking spray. | |
2 cups | Graham cracker crumbs |
2 tablespoons | Sugar |
1/2 cup Melted unsalted butter In a small bowl, mix crust ingredients, stirring well to moisten crumbs. Evenly press crumb mixture along the bottom and up the sides of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.) Preheat oven to 350 degrees. | |
16 ounce | Reduced Fat Cream Cheese,, (at room temperature) |
1/2 cup | Light Brown Sugar |
1 teaspoon | Ground Cinnamon |
1/2 teaspoon | Ground Nutmeg |
1 teaspoon | Orange Zest |
2 tablespoon | Vanilla Extract |
3 | Eggs |
1/4 cup | Light Sour Cream |
1 cup Smashed Sweet Potatoes For the Filling: In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Mix in brown sugar, cinnamon, nutmeg, orange zest, and vanilla extract. Add eggs one at a time, beating after each. Blend in sour cream and sweet potatoes. Pour into chilled crust and smooth the top. Bake for 40 minutes until filling is set. Using a small knife, go around the edges of the crust to loosen from the pan. Keep cheesecake in the pan and completely cool in the refrigerator. | |
1/2 cup | Coarsely Chopped Pecans |
1 tablespoon | Butter |
2 tablespoons | White Sugar |
1/4 cup | Brown Sugar |
1/2 cup Heavy Cream For the Praline Topping: In a small pan, melt butter. Toss in pecans and cook for 2-3 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts. Add cream, stirring well to bring mixture together. Remove cheesecake from pan and place on cake platter. Pour praline topping over cheesecake and chill until ready to serve. Serve with fresh whipped cream.
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