Sweet Potato Cheesecake
Serves: 10 to 12
The Crust
2 cups ground graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Combine all ingredients and lay in a greased 10-inch spring form pan, pressing firmly against the bottom of the pan.
Bake at 300 F for 5-10 minutes until golden brown. Remove from oven and chill until ready to use.
The Cheesecake
1 pre-baked graham cracker crust, in 10-inch pan
24 ounce(3 pkg) cream cheese, softened
1 1/4 cups packed brown sugar
1 pound roasted sweet potatoes
2/3 cup heavy cream
2 eggs
2 tablespoons cornstarch
1/2 teaspoon cinnamon
With a paddle attachment a standing mixer, beat the cream cheese and brown sugar until creamy.
Add the roasted sweet potatoes, eggs, cream, cornstarch and cinnamon and beat well.
Pour the mixture into the pre-baked crust and bake in a water bath at 300 F for 1 hour, or until it has set.
Refrigerate the cheesecake overnight. Serve with the caramel sauce featured below and fresh whipped cream berries.
Caramel sauce
1 cup sugar
½ cup light corn syrup
½ cup water
4 ounce (one stick) unsalted butter, cubed
¾ cup sweetened condensed milk
¼ cup heavy cream
Water to adjust consistency
Combine the sugar, corn syrup and water in a medium-sized sauce pot and cook over medium heat until the mixture becomes dark amber in color. Remove from burner and add butter until fully incorporated. Reduce the heat to a low temperature and return to burner. Keep whisking until the mixture is smooth. Add the condensed milk and then the heavy cream. The sauce should continue browning. Add at least 2-4 oz. water to the caramel mixture when hot to achieve the desired consistency. Cool and serve at room temperature.
To store: Pour into an airtight container and refrigerate for up to one week. Allow to set at room temperature before serving.
Tip: Be sure to add the additional water when the mixture is still hot; if it cools it will be too hard to incorporate the water.
Serves: 10 to 12
The Crust
2 cups ground graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Combine all ingredients and lay in a greased 10-inch spring form pan, pressing firmly against the bottom of the pan.
Bake at 300 F for 5-10 minutes until golden brown. Remove from oven and chill until ready to use.
The Cheesecake
1 pre-baked graham cracker crust, in 10-inch pan
24 ounce(3 pkg) cream cheese, softened
1 1/4 cups packed brown sugar
1 pound roasted sweet potatoes
2/3 cup heavy cream
2 eggs
2 tablespoons cornstarch
1/2 teaspoon cinnamon
With a paddle attachment a standing mixer, beat the cream cheese and brown sugar until creamy.
Add the roasted sweet potatoes, eggs, cream, cornstarch and cinnamon and beat well.
Pour the mixture into the pre-baked crust and bake in a water bath at 300 F for 1 hour, or until it has set.
Refrigerate the cheesecake overnight. Serve with the caramel sauce featured below and fresh whipped cream berries.
Caramel sauce
1 cup sugar
½ cup light corn syrup
½ cup water
4 ounce (one stick) unsalted butter, cubed
¾ cup sweetened condensed milk
¼ cup heavy cream
Water to adjust consistency
Combine the sugar, corn syrup and water in a medium-sized sauce pot and cook over medium heat until the mixture becomes dark amber in color. Remove from burner and add butter until fully incorporated. Reduce the heat to a low temperature and return to burner. Keep whisking until the mixture is smooth. Add the condensed milk and then the heavy cream. The sauce should continue browning. Add at least 2-4 oz. water to the caramel mixture when hot to achieve the desired consistency. Cool and serve at room temperature.
To store: Pour into an airtight container and refrigerate for up to one week. Allow to set at room temperature before serving.
Tip: Be sure to add the additional water when the mixture is still hot; if it cools it will be too hard to incorporate the water.