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Sweet Potato Cheesecake

sweet potato cheesecake Dessert
Sweet Potato Cheesecake
  • Prep 45 min
  • Total 7 hr 30 min
  • Servings 16

A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Updated January 26, 2006
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

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 (8 ounces each) cream cheese, 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

Steps

  • 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.

  • Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes.
  • Serve this rich dessert on plates dusted with cinnamon.
  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
295
% Daily Value
Total Fat
33g
0%
Saturated Fat
17g
0%
Cholesterol
140mg
0%
Sodium
220mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
2g
0%
Protein
7g
% Daily Value*:
Vitamin A
86%
86%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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