Wednesday, July 16, 2008

Sweet Potato Cheesecake Pie

Sweet Potato Cheesecake Pie

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Sweet Potato Cheesecake Pie
Recipes from the Soul! A prizewinning cheesecake combines the heritage of cooking with sweet potatoes and a love of cheesecake.

Yield: 16 servingsSweet Potato Cheesecake Pie

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
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

Pecan 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

Whipping (heavy) cream, if desired

Heat oven to 400 F. Stir 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. 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.

Beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar in large bowl 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. Pour batter into springform 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.

Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.

Meanwhile, make Pecan Crumb Topping:
Stir flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.

Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Cool 30 minutes. Loosen side of cheesecake from pan; remove side of pan. Refrigerate uncovered 3 to 4 hours or until chilled. Serve with whipped cream if desired. Store covered in refrigerator.

Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.



tashabud said...

Jules, hope you don't mind that I copied your Sweet Potato Cheese Cake. It looks really yummy.

Jules said...

You have to let me know if ya make it. I will make the next flight!!

S for Kitchen Confit said...

Wow, that cheese cake looks sublime.