Sweet Potato Sunday Dessert
March 30, 2009 in Desserts
For our usual big Sunday dinner, we asked folks to bring a sweet potato dish – such a yummy and healthy meal! Hence the “Sweet Potato Sunday” theme.
I decided to try to upgrade my usual pumpkin cheesecake dessert by trying sweet potatoes in place of the pumpkin.Â Yams have the same inviting color as pumpkin, but are so much more flavorful and sweeter. So, to cut the sweetness just a little, I added some sour cream to the recipe. It turns out that sweet potatoes are perfect for cheesecake – the same color and texture as pumpkin, but with more flavor. The cheesecake was fluffy, light and creamy to boot. I highly recommend this recipe!
Remember to bring ALL the ingredients to room temperature before mixing – this eliminates lumps and adds to the fluffy texture.
SWEET POTATO CHEESECAKE
3/4 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
4 tablespoons butter, melted
Mix all crumbs and butter together and then press into the bottom of a 9 inch spring form pan. Chill in the refrigerator while mixing the cheesecake filling together.
16 ounces cream cheese, softened
2 cups cooked mashed sweet potatoes
1/2 cup dark brown sugar
2 teaspoons vanilla, divided
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 large eggs
1 1/2 cups sour cream, divided
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Mix with mixer the following, adding each ingredient slowly while mixer is on medium speed: cream cheese, sweet potatoes, brown sugar, 1 teaspoon of vanilla, cinnamon, salt, nutmeg, eggs one at a time and 1/2 cup of sour cream. Pour mixture into spring form pan. Wrap pan bottom and sides with aluminum foil. Place spring form pan in a large roasting pan and fill pan with hot water, half way up sides of spring form pan.
Bake for 30 minutes. Lower oven temperature and bake another 20 to 30 minutes, until cheesecake is mostly set in center but is still a little jiggly.
Mix together the remaining 1 cup sour cream, 1 teaspoon vanilla and all the powdered sugar. Pour on top of cheesecake. Return to oven and bake another 8 to 10 minutes, until topping is set.
– posted by Donna