Sweet Potato Cheesecake with Pecan-Crumb Crust

Sweet Potato Cheesecake with Pecan-Crumb Crust Recipe | USA

Region / culture: USA | Servings: 12

Introduction

Sweet Potato Cheesecake with Pecan-Crumb Crust is a delicious and unique dessert that combines the creamy richness of cheesecake with the earthy sweetness of sweet potatoes. The addition of a crunchy pecan-crumb crust adds a delightful texture to this decadent treat.

History

This recipe is a modern twist on traditional cheesecake, which dates back to ancient Greece. Cheesecake has been enjoyed for centuries in various forms, but the addition of sweet potatoes and pecans gives this dessert a distinctly Southern flair.

Ingredients

3 x 8 oz (227 g) packages of softened cream cheese
1 cup of sugar
4 large eggs
3 egg yolks
3 tbsp of flour
2 tsp of cinnamon
1 tsp of ginger
1 cup of whipping cream
1.5 cups of mashed sweet potatoes

Graham Cracker-Pecan Crust

2 cups of fine graham cracker crumbs
0.5 cup of melted butter
0.25 cup of finely chopped pecans

How to prepare

Crust

Combine the crust ingredients thoroughly and press them into a 10-inch spring-form pan.

Cheesecake

Preheat the oven to 425°F (218°C).
In a mixing bowl, beat the cream cheese, sugar, and eggs until smooth. Then, beat in the flour, cinnamon, and ginger.
Using a hand-held mixer on medium speed, beat the cream and well-mashed sweet potatoes until they are well-combined.
Pour the batter into the prepared crust.
Bake at 425°F (218°C) for 15 minutes, then lower the heat to 275°F (135°C) and bake for an additional 1 hour.
Turn off the heat and allow the cheesecake to cool in the oven for several hours, or alternatively, cool it on a wire rack.
Serve the cheesecake with sweetened whipped cream or caramel topping.

Variations

Try adding a splash of bourbon to the batter for a boozy twist.
Swap out the pecans for walnuts or almonds in the crust for a different flavor profile.
Top the cheesecake with candied pecans or a sprinkle of cinnamon for added flair.

Cooking Tips & Tricks

Make sure to use softened cream cheese to ensure a smooth and creamy texture in the cheesecake.

- Be sure to beat the cream cheese, sugar, and eggs thoroughly to avoid lumps in the batter.

- For the best results, bake the cheesecake in a water bath to prevent cracking.

- Allow the cheesecake to cool slowly to prevent it from sinking in the middle.

Serving Suggestions

Serve this decadent cheesecake with a dollop of sweetened whipped cream or a drizzle of caramel sauce for an extra special treat.

Cooking Techniques

Be sure to beat the cream cheese mixture until smooth to avoid lumps in the batter.

- Bake the cheesecake in a water bath to ensure even cooking and prevent cracking.

- Allow the cheesecake to cool slowly to prevent it from sinking in the middle.

Ingredient Substitutions

You can use canned sweet potatoes instead of fresh for convenience.

- Swap out the graham crackers for vanilla wafers or ginger snaps for a different crust flavor.

- Use maple syrup or honey instead of sugar for a natural sweetener alternative.

Make Ahead Tips

This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days before serving. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.

Presentation Ideas

Garnish the cheesecake with a sprinkle of cinnamon, a dusting of powdered sugar, or a drizzle of caramel sauce for an elegant presentation.

Pairing Recommendations

Serve this sweet and creamy cheesecake with a hot cup of coffee or a glass of dessert wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Sweet Potato Cheesecake with Pecan-Crumb Crust in the refrigerator for up to 3 days. To reheat, simply let the cheesecake come to room temperature or warm it in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Sweet Potato Cheesecake with Pecan-Crumb Crust contains approximately 350 calories.

Carbohydrates

Each serving of Sweet Potato Cheesecake with Pecan-Crumb Crust contains approximately 30 grams of carbohydrates.

Fats

Each serving of Sweet Potato Cheesecake with Pecan-Crumb Crust contains approximately 20 grams of fat.

Proteins

Each serving of Sweet Potato Cheesecake with Pecan-Crumb Crust contains approximately 6 grams of protein.

Vitamins and minerals

Sweet potatoes are a good source of vitamin A, vitamin C, and potassium, which are essential nutrients for overall health.

Alergens

This recipe contains dairy (cream cheese), eggs, and nuts (pecans), which may be allergens for some individuals.

Summary

Sweet Potato Cheesecake with Pecan-Crumb Crust is a rich and indulgent dessert that is high in calories and fats, but also provides essential nutrients like vitamin A and potassium.

Summary

Sweet Potato Cheesecake with Pecan-Crumb Crust is a decadent and flavorful dessert that combines the rich creaminess of cheesecake with the earthy sweetness of sweet potatoes. With a crunchy pecan-crumb crust, this dessert is sure to impress your guests and satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day and I had decided to visit my dear friend Emily, who was known for her amazing baking skills. As soon as I walked into her kitchen, I could smell the sweet aroma of cinnamon and pecans wafting through the air.

"Hey there, Martha! I have a new recipe I want to try out with you today," Emily exclaimed, her eyes sparkling with excitement.

I eagerly walked over to the counter where she had laid out all the ingredients for the Sweet Potato Cheesecake with Pecan-Crumb Crust. As I read through the recipe, my mouth began to water at the thought of the creamy cheesecake and crunchy pecan crust.

"Where did you find this recipe, Emily?" I asked, intrigued by the unique combination of flavors.

"Oh, I found it in an old cookbook that I picked up at a yard sale. It's a family recipe that has been passed down through generations," Emily replied, her eyes shining with pride.

As we began to gather the ingredients and prepare the crust, Emily shared with me the story behind the recipe. She explained that her great-grandmother had come up with the idea of using sweet potatoes in a cheesecake after a plentiful harvest one year. The addition of the pecan-crumb crust was a happy accident, as Emily's grandmother had mistakenly mixed up the ingredients one day and discovered a delicious new twist on the classic dessert.

As we worked together in the kitchen, mixing and blending the ingredients, I couldn't help but feel a sense of nostalgia. I thought back to my own grandmother, who had taught me the joy of cooking and baking when I was just a young girl. She had shared with me her own collection of recipes, each one a cherished memory of time spent together in the kitchen.

As the cheesecake baked in the oven, filling the room with its sweet aroma, Emily and I sat down at the kitchen table to enjoy a cup of tea. We chatted and laughed, reminiscing about our grandmothers and the recipes they had passed down to us. It was a moment of connection and friendship that I would always treasure.

When the cheesecake was finally ready, we eagerly cut into it, savoring each creamy bite. The sweet potatoes added a subtle sweetness to the cheesecake, while the pecan-crumb crust provided a delightful crunch. It was a perfect balance of flavors and textures, a true testament to the creativity and ingenuity of our grandmothers.

As I savored the last bite of cheesecake, I couldn't help but feel grateful for the bond I shared with Emily and for the recipes that had brought us together. Cooking and baking had always been a way for me to connect with my loved ones, to pass down traditions and create new memories. And this Sweet Potato Cheesecake with Pecan-Crumb Crust would forever hold a special place in my heart, a reminder of the love and joy that can be found in a simple recipe shared between friends.