Sweet Potato Cheesecake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
1 cheesecake
ingredients
-
Crust
- 1 1⁄2 cups pecans, finely chopped
- 1 cup sugar
- 1 egg white
-
Filling
- 1⁄2 cup rum or 1/2 cup Bourbon
- 2 sweet potatoes
- 2 1⁄2 lbs cream cheese (5 pkgs.)
- 1 1⁄2 cups sugar
- 1⁄2 cup cake flour or 1/2 cup all-purpose flour
- 6 eggs
- 2 egg yolks
- cinnamon
- nutmeg
directions
- You need a 10" springform pan or 9" with 3" sides.
- Preheat oven to 325 degrees.
- Crust.
- Mix pecans and sugar.
- Beat egg whites until frothy.
- Add enough egg white to the mixture so that nuts and sugar hold together in a ball.
- Spray pan with oil, and press mixture into pan.
- (OR you can use a graham cracker crumb crust).
- Filling.
- Cook bourbon or rum in a small pan until reduced by half.
- Cook sweet potatoes and mash the pulp until smooth.
- Measure 1 cup pulp and set aside.
- In a mixing bowl, blend cream cheese with the sugar until smooth.
- Add the flour and blend together.
- Add the eggs and yolks; blend until smooth.
- Scrape down sides of the bowl to prevent lumps.
- Add bourbon, sweet potato puree, cinnamon and nutmeg.
- Blend completely.
- Pour batter into pan over crust.
- Bake at 325 degrees for 1 1/2 hours.
- The cheesecake should be firm and slightly colored on top.
- Nothing should stick to finger when the center is touched.
- Remove from oven and let cool for one hour.
- Run a knife around the edge of the pan.
- Refrigerate overnight or at least 2 hours.
- Keep refrigerated until serving.
- Serve with whipped cream.
-
Tips:
- If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
- Vanilla or coconut rum can also be used in this recipe.
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RECIPE SUBMITTED BY
bengi
High Point