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    You are in: Home / Recipes / Sweet Potato Cheesecake Recipe
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    Sweet Potato Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Chef #278214's Note:

    Delicious!

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    Ingredients:

    Serves: 16

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 300 degrees.
    2. 2
      In small bowl, mix flour, pumpkin pie spice and sweet potatoes.
    3. 3
      In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
    4. 4
      GRADULALLY beat in brown sugar, granulated sugar and eggs (one at a time) JUST until blended.
    5. 5
      SLOWLY beat in sweet potato mixture until smooth.
    6. 6
      Pour filling into the pie crusts (I get the one that says "2 extra servings").
    7. 7
      Bake 1 hour or until edge of cheesecake is set but center still jiggles SLIGHTLY when moved.
    8. 8
      TUrn oven off, open the door at least 4 inches for 30 minutes and sprinkle tops with the chocoate chips and pecans.
    9. 9
      Take out of oven and set on counter until room temperature Pour caramel (to your liking) on top.
    10. 10
      Refridgerate for AT LEAST 6 hours.
    11. 11
      Cut and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Sweet Potato Cheesecake

    Serving Size: 1 (158 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 545.6
     
    Calories from Fat 295
    54%
    Total Fat 32.8 g
    50%
    Saturated Fat 15.6 g
    78%
    Cholesterol 128.5 mg
    42%
    Sodium 409.2 mg
    17%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 1.6 g
    6%
    Sugars 36.7 g
    147%
    Protein 8.5 g
    17%

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