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Sweet Potato Cheesecake PieRecipes from the Soul! A prizewinning cheesecake combines the heritage of cooking with sweet potatoes and a love of cheesecake. Yield: 16 servings 1 cup Gold Medal all-purpose flour Pecan Crumb Topping: Whipping (heavy) cream, if desired Heat oven to 400 F. Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300 F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan. Beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar in large bowl on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Pour batter into springform pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed. Meanwhile, make Pecan Crumb Topping: Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Cool 30 minutes. Loosen side of cheesecake from pan; remove side of pan. Refrigerate uncovered 3 to 4 hours or until chilled. Serve with whipped cream if desired. Store covered in refrigerator. Source: Gold Medal Flour, a Reg. TM of General Mills, Inc. Next: more Thanksgiving Recipes & Ideas
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