Sweet Potato Cheesecake

[JJ Judkins]

* Exported from MasterCook *

Sweet Potato Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Brand Name CHEESE CAKE
Dessert

Amount Measure Ingredient -- Preparation Method
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A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.
Cheesecake
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes -- cooked and mashed (about 2 cups)
1 tablespoon butter or margarine -- melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages cream cheese -- (8 ounces each) softened
1 cup granulated sugar
4 eggs
Crumb Topping
1/2 cup Gold Medal® all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine -- softened
1 teaspoon ground cinnamon
1 cup chopped pecans

1. Heat oven to 400°F. In medium bowl, stir 1 cup 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.
2. 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.
3. In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar 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. Spoon batter into crust in 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.
4. Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
5. Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
6. Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake bottom crust 10 to 12 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes.
Special Touch
Serve this rich dessert on plates dusted with cinnamon.
Did You Know
One of the earliest recipes for cheesecake appeared in a Philadelphia cookbook published during the 1850s. African-American caterers, well-known in the city for their culinary expertise, were very likely to have included their personal version of the cream cheese dessert on social event menus.
Prep Time: 45 min
Total Time: 7 hours 30 min
Makes: 16 servings

Source:
"Imported to MC by JJ"
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Per Serving (excluding unknown items): 6899 Calories; 520g Fat (66.3% calories from fat); 95g Protein; 501g Carbohydrate; 24g Dietary Fiber; 2190mg Cholesterol; 4141mg Sodium. Exchanges: 8 Grain(Starch); 11 1/2 Lean Meat; 97 Fat; 24 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0