Sweet Potato Cheesecake So Tasty

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Sweet Potato Cheesecake

"Sweet potatoes are a tasty addition to cheesecake. The wealthy, buttery taste, and the smooth texture are ideal. This is a great pick for the autumn or wintry weather table."

Ingredients :

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/four cup butter, melted
2 kilos sweet potatoes
3 (8 ounce) packages cream cheese, softened
7/eight cup white sugar
1/three cup bitter cream
1/four cup heavy whipping cream
3 eggs, room temperature
3/4 cup packed brown sugar
1/four cup butter
1/four cup heavy whipping cream
1 cup chopped pecans

Instructions :

Prep : 40M	Cook : 12M	Ready in : 3H40M

Preheat oven to 350 stages F (a hundred seventy five tiers C ).
Mix collectively graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a nine half-inch springform pan. Bake 10 minutes; do away with from oven and set apart. Keep the oven on.
Place potatoes in a baking dish. Bake till a knife inserted in middle goes via without problems, approximately 1 hour. Cool sweet potatoes sufficient to handle, peel, and puree.
Beat cream cheese and 3/four cup plus 2 tablespoons white sugar till easy. Mix in bitter cream, 1/4 cup cream, and 1 half of cups candy potato puree. Beat in eggs one after the other, blending well after each. Pour filling into crust.
Bake in 350 stages F (175 tiers C ) oven until a tester inserted close to the middle comes out smooth, approximately 1 hour (center may additionally still be slightly jiggly).
Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/four cup butter or margarine in a heavy small saucepan. Stir over low warmth until sugar dissolves. Increase warmness, and convey to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Notes :

This recipe uses sparkling roasted candy potatoes, but you may replacement 1 half cups canned sweet potato puree as an alternative.

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