Sweet

Sweet Potato Cheesecake

This week I was featured on ABC4’s Good Things Utah, it was so fun to make this sweet treat with such sweet girls.

To watch the video click on the photo below!

In a food processor crush 2 bags or 18 graham crackers until fine.

Combine with 1 stick of softened butter. Press into the bottom of a 9 in springform cake pan. The cake pan should have the bottoms and sides covered in parchment paper. Bake at 350F on the center of the rack for 12-15 min.

Cream together 20 oz softened cream cheese with 2/3 cups sugar until smooth.

In a food processor or blender combine 1/3 C sour cream, 1 Tb vanilla, 3 eggs, 2 egg yolks, 1/3 C sugar. Combine with the cream cheese mixture and beat for 5 minutes or until well combined.

Pour cheesecake batter over baked crust and place in a 15×10 or large enough pan, cover with aluminum foil. Place in oven and fill 15X10 pan with water until it reaches halfway up the springform pan. Bake at 250 F for 1 hour, rotate and bake for another hour. Remove from oven and let cool for 20 minutes on the counter. Chill in the fridge for 6 hours.

For the cake mix 4 eggs, 1C sweet potato puree, 1/4 C oil, 2/3 C sour cream, 1 package vanilla pudding, 1 spice cake mix. Put in 9in in parchment covered cake pan, bake at 350 F for 30 minutes. Level cake and et cool in the fridge.

For frosting use whisk attachment and cream together 8oz cream cheese, 1 stick of butter, 1/2 C shortening, 1 bag powdered sugar, 1/2 tsp salt, 1 1/2 Tb cinnamon.

Frost cheesecake with 1/3 of frosting, place cake on top. 

Frost the rest of the cake.

I decorated with some candied pecans I threw in the food processor, cinnamon, and some pipped frosting. 

Sweet Potato Cheesecake
Serves 16
Sweet potato takes this cheesecake up a notch.
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Ingredients
  1. Crust
  2. 18 Graham Crackers
  3. 1 Stick Butter
  4. Filling
  5. 20 oz Cream Cheese
  6. 1 C Sugar
  7. 1/3 C Sour Cream
  8. 3 Eggs, 2 Egg yolks
  9. Cake
  10. 1 pkg Spice Cake Mix
  11. 1 pkg Vanilla Pudding
  12. 1 C Sweet Potato
  13. 4 Eggs
  14. 1/4 C Oil
  15. 2/3 C Sour Cream
  16. Frosting
  17. 8oz Cream Cheese
  18. 1 Stick Butter
  19. 1/2 C Shortening
  20. 1 bag Powdered Sugar (more or less depending on consistency)
  21. 1/2 tsp Salt
  22. 1 1/2 Tb Cinnamon
  23. Materials
  24. 9in Springform pan
  25. 9in Cake Pan
  26. Large pan
  27. Parchment Paper
  28. Aluminum Foil
Instructions
  1. In a food processor crush 2 bags or 18 graham crackers until fine. Combine with 1 stick of softened butter. Press into the bottom of a 9 in springform cake pan. The cake pan should have the bottoms and sides covered in parchment paper. Bake at 350F on the center of the rack for 12-15 min.
  2. Cream together 20 oz softened cream cheese with 2/3 cups sugar until smooth. In a food processor or blender combine 1/3 C sour cream, 1 Tb vanilla, 3 eggs, 2 egg yolks, 1/3 C sugar. Combine with the cream cheese mixture and beat for 5 minutes or until well combined.
  3. Pour cheesecake batter over baked crust and place in a 15x10 or large enough pan, cover with aluminum foil. Place in oven and fill 15X10 pan with water until it reaches halfway up the springform pan. Bake at 250 F for 1 hour, rotate and bake for another hour. Remove from oven and let cool for 20 minutes on the counter. Chill in the fridge for 6 hours.
  4. For the cake mix 4 eggs, 1C sweet potato puree, 1/4 C oil, 2/3 C sour cream, 1 package vanilla pudding, 1 spice cake mix. Put in 9in in parchment covered cake pan, bake at 350 F for 30 minutes. Level cake and et cool in the fridge.
  5. For frosting use whisk attachment and cream together 8oz cream cheese, 1 stick of butter, 1/2 C shortening, 1 bag powdered sugar, 1/2 tsp salt, 1 1/2 Tb cinnamon.
  6. Frost cheesecake with 1/3 of frosting, place cake on top, frost the rest of the cake. I decorated with some candied pecans I threw in the food processor, cinnamon, and some pipped frosting.
Hills and Berries http://hillsandberries.com/
Sweet Potato, who would have thunk? But this fall treat is incredibly delicious!

Love,

Kelsey

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