Sweet Potato Cheesecake

By á-6706

Ingredients

• 4 bx 8oz cream cheese
• 3 lg eggs
• 3/4 c sugars
• 1/4 c sour cream
• 1 sm yam
• 2 1/2 c vanilla wafer crumbs
• 3 Tbsp melted butter
• 1 Tbsp cinnamon, ground
• 1 Tbsp molasses
• 1/4 c heavy whipping cream
• 1/2 c brown sugar
• 1 tsp nutmeg
• 1/2 c sugar
• 1 lg egg
• 2 Tbsp cornstarch
• 2 c sugar
• 1 c butter
• 1 c pecans, in pieces
• 4 oz cream cheese, room temperature

Details

Servings 12

Preparation

Step 1

Preheat oven to 375 degrees

Place pot onto the stove 6c of water. Peel yam and dice into small cubed squares. Place into the pot let boil for 10 mins.

Combine wafer crumbs and melted butter. Into a round cake pan pack the crumbs evenly at the bottom and around the sides. Place pan into oven for about 5mins. Remove from oven and set a side.

Place 3 8oz cream cheese into a bowl. Add 1/4c sour cream,3/4c sugar. Mix together until fluffy creamy texture. add eggs one at a time mixing well. Make sure each eggs is completely mixed in for add next egg.

Remove yams from the stove a drain water. Place yams into a food processer adding 1tbsp cinnamon,1tbsp molasses,1/4c heavy whipping cream,1/2c sugar,1/2c brown sugar,1tsp nutmeg,2tbsp cornstarch,and l lg egg. Puree until texture is thick an creamy.

Place half of cream cheese evenly at the bottom of cake pan then add yam mixer into the center then the rest of the cream cheese on top of the yam mixer. Creating a three layer cake. You will also need a square cooking pan to place the cake pan into filling it half way with water. This will keep the moisture into the center of the cheesecake and want dry it out. Place cake into the oven a cook for 1 hr on 375.

While cake is in the oven you can prepare the caramel sauce. On a medium fire place sauce pan onto the stove place 1c butter into the pan let butter melt then add the 1c sugar let sugar completely dissolves. Stirring ocassionally but keeping a close eye on the stove sugar will start to caramelize should take about 10 mins. once caramel is formed should be a nice brown glossy texture. Place caramel into a food processor it will be very hot so be careful not to burn your self and make sure you don't get caramel onto your skin. once caramel is in the processer add 4oz cream cheese and 1/4c heavy whipping cream. It will be very hot so before blending place a kitchen towel over the top of blender. Blend until caramel is a nice smooth texture.

Once cake is done turn off oven and let cake rest for 10mins with the oven door open. Then remove cheesecake from the oven gently place caramel sauce onto the cheesecake evenly adding 1c pecan pieces as the finishing touches. place cheesecake into he freeze for 30min to cool and harden. Then remove from oven and you are ready to sure.