Sure! Here’s a tantalizing recipe for Sweet Potato Cheesecake with a delectable Pecan-Crumb Crust that will elevate your dessert game to new heights, perfect for any occasion, especially the holiday season! 🍠🍰
Preparation Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Yield: 1 10-inch cheesecake
Description: Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! Make certain to only oven-bake the sweet potatoes, as boiling them in water will cause a watery mixture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese | 3 packages |
| Sugar | 1 cup |
| Eggs | 4 |
| All-purpose flour | 3 tbsp |
| Ground cinnamon | 3 tsp |
| Ground ginger | 2 tsp |
| Sweet potatoes | 1 1/2 cups |
| Graham cracker crumbs | 1 1/2 cups |
| Butter, melted | 1/2 cup |
| Pecans | 1/4 cup |
Instructions:
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Preheat Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Prepare Crust: In a bowl, combine graham cracker crumbs, melted butter, and finely chopped pecans until well mixed. Press the mixture firmly into the bottom of a 10-inch springform pan, forming an even crust. Set aside.
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Prepare Filling: In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy.
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Incorporate Eggs: Add the eggs one at a time, beating well after each addition, until fully incorporated.
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Add Dry Ingredients: Mix in the flour, ground cinnamon, and ground ginger until evenly combined.
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Mash Sweet Potatoes: Peel and cook the sweet potatoes until soft. Mash them thoroughly and then measure out 1 1/2 cups.
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Incorporate Sweet Potatoes: Beat the well-mashed sweet potatoes into the cream cheese mixture until smooth and well combined.
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Assemble Cheesecake: Pour the filling into the prepared crust, spreading it evenly.
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Bake: Place the cheesecake in the preheated oven and bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15 minutes. Then, without opening the oven door, lower the temperature to 275 degrees Fahrenheit (135 degrees Celsius) and bake for an additional 1 hour.
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Cool: Once the baking time is complete, turn off the oven and let the cheesecake cool inside for several hours, allowing it to set gradually. Alternatively, you can transfer it to a wire rack to cool.
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Chill: After cooling, refrigerate the cheesecake for 8-9 hours, or preferably overnight, to ensure it sets properly.
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Serve: When ready to serve, carefully remove the cheesecake from the springform pan, slice, and enjoy! For an extra touch of indulgence, serve with sweetened whipped cream or drizzle with caramel topping.
This Sweet Potato Cheesecake with Pecan-Crumb Crust is sure to impress your family and friends with its rich flavor and creamy texture, making it the perfect dessert for any festive gathering or special occasion. Enjoy! 🎉🍰
