This sweet potato cheesecake has a smooth, creamy texture with a buttery crumb crust and delectable pecan praline topping. Perfect for a rich and flavorful dessert.
- 1 ¼ cups graham cracker crumbs
- ¼ cup white sugar
- ¼ cup butter, melted
- 1 ½ cups canned sweet potato puree
- 3 (8-ounce) packages cream cheese, softened
- ⅞ cup white sugar
- ⅓ cup sour cream
- ¼ cup heavy whipping cream
- 3 large eggs, room temperature
- ¾ cup packed brown sugar
- ¼ cup butter for topping
- ¼ cup heavy whipping cream for topping
- 1 cup chopped pecans for topping
Directions
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ).
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Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½-inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on.
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Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
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Bake in the preheated oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly). Turn off the oven. Let cake stand 1 hour in oven with door ajar.
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To make the praline topping: Combine brown sugar and 1/4 cup butter in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then add pecans.
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Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator.
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7. Serve and enjoy!
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