Chef Jamika's Sweet Potato Praline Cheesecake

Photo by Sherry A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Crust:

  • 2

    cups Graham cracker crumbs

  • 2

    tablespoons Sugar

  • 1/2

    cup Melted unsalted butter

  • For the Filling:

  • 16

    ounce Reduced Fat Cream Cheese (at room temperature)

  • 1/2

    cup Light Brown Sugar

  • 1

    teaspoon Ground Cinnamon

  • 1/2

    teaspoon Ground Nutmeg

  • 1

    teaspoon Orange Zest

  • 2

    tablespoon Vanilla Extract

  • 3

    Eggs

  • 1/4

    cup Light Sour Cream

  • 1

    cup Smashed Sweet Potatoes

  • For the Praline Topping:

  • 1/2

    cup Coarsely Chopped Pecans

  • 1

    tablespoon Butter

  • 2

    tablespoons White Sugar

  • 1/4

    cup Brown Sugar

  • 1/2

    cup Heavy Cream

Directions

For the Crust: Spray 9-inch spring form cake pan with cooking spray. 2 cups Graham cracker crumbs 2 tablespoons Sugar 1/2 cup Melted unsalted butter In a small bowl, mix crust ingredients, stirring well to moisten crumbs. Evenly press crumb mixture along the bottom and up the sides of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.) Preheat oven to 350 degrees. 16 ounce Reduced Fat Cream Cheese (at room temperature) 1/2 cup Light Brown Sugar 1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Nutmeg 1 teaspoon Orange Zest 2 tablespoon Vanilla Extract 3 Eggs 1/4 cup Light Sour Cream 1 cup Smashed Sweet Potatoes For the Filling: In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Mix in brown sugar, cinnamon, nutmeg, orange zest, and vanilla extract. Add eggs one at a time, beating after each. Blend in sour cream and sweet potatoes. Pour into chilled crust and smooth the top. Bake for 40 minutes until filling is set. Using a small knife, go around the edges of the crust to loosen from the pan. Keep cheesecake in the pan and completely cool in the refrigerator. 1/2 cup Coarsely Chopped Pecans 1 tablespoon Butter 2 tablespoons White Sugar 1/4 cup Brown Sugar 1/2 cup Heavy Cream For the Praline Topping: In a small pan, melt butter. Toss in pecans and cook for 2-3 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts. Add cream, stirring well to bring mixture together. Remove cheesecake from pan and place on cake platter. Pour praline topping over cheesecake and chill until ready to serve. Serve with fresh whipped cream.

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