Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













 Sweet Potato Cheesecake
Photo of marbled sweet potato cheesecake courtesy of the North Carolina Sweet Potato Commission.
MENU

   

   

Cakes
Category Main Page
Articles & Reviews

 

 

Cookies, Cakes & Pastries
Category Main Page

 

 

Main Nibbles
Main Page
Articles & Reviews Of
Foods From A To Z

 

 

 

   

 

October 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Recipes: Sweet Potato Cheesecake

A New Variation Of An Old Favorite

 


This sweet potato cheesecake has chocolate marbling. It’s a great treat any time of the year, but make one as an alternative to pumpkin pie for Thanksgiving. Some people don’t like pumpkin pie. (If they don’t like pumpkin pie or cheesecake, you’ve fulfilled your job as a host/hostess; they can bring their own dessert!) This is Page 1 of a five-page article. Click on the black links to visit other pages.

 

Marbled Sweet Potato Cheesecake

Ingredients

Crust

  • 2 cups finely crushed graham crackers
  • 3/4 cup finely chopped walnuts or pecans
  • 1/2 cup butter, melted

Cheesecake

  • 4 8-ounce package cream cheese, softened
  • 1 1/2 cups sugar
  • 2 cups mashed, cooked sweet potatoes
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 4 eggs
  • 1 ounce semisweet chocolate, melted and cooled

Preparation

  1. Combine crust ingredients in a bowl. Press mixture onto bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.
  2. Beat cream cheese and sugar with electric mixer on medium speed until combined. Add sweet potatoes, cinnamon, vanilla, nutmeg, ginger, salt and cloves. Beat well.
  3. Add eggs all at once. Beat on low speed just until combined.
  4. Remove 1/2 cup filling into a separate bowl and stir in melted chocolate.
  5. Gently pour plain filling into springform pan. Drop small spoonfuls of chocolate mixture onto filling and use a spatula to gently swirl batters.
  6. Place springfoam pan in a shallow baking pan on oven rack. Bake in a 375° oven about 40 minutes or until center of cheesecake appears nearly set when shaken.
  7. Cool in pan on wire rack for 15 minutes.
  8. Use a small metal spatula to loosen cake from side of pan. Cool 30 minutes more.
  9. Remove the cake from the pan and let cool completely.
  10. Place in refrigerator to chill for at least 6 hours.

Serves 16.

 

Go To The Article Index Above

 

Information, recipe and photo courtesy of the North Carolina Sweet Potato Commission. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact