Sweet Potato Cheesecake Recipe Gladys Knight

May 30, 2023 Post a Comment

Gladys Knight Sweet Potato Cheesecake Recipe from easy-cipes.blogspot.com

Description

This sweet potato cheesecake recipe is a perfect dessert for a special occasion, such as Thanksgiving or Christmas. The creamy texture of the cheesecake combined with the sweet potato flavor and spices make it an irresistible treat for anyone who loves cheesecake.

Prep Time

Preparation time for this sweet potato cheesecake is approximately 30 minutes.

Cook Time

The cooking time for this sweet potato cheesecake is approximately 1 hour and 10 minutes.

Ingredients

For the crust, you will need: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 6 tablespoons unsalted butter, melted For the filling, you will need: - 2 cups mashed sweet potatoes - 24 ounces cream cheese, softened - 1 1/4 cups granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 4 large eggs, room temperature For the topping, you will need: - 1/2 cup sour cream - 2 tablespoons granulated sugar - 1/2 teaspoon vanilla extract

Equipment

- 9-inch springform pan - Mixing bowls - Hand mixer or stand mixer - Measuring cups and spoons

Method

1. Preheat your oven to 350°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended. 3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. 4. Bake for 10 minutes, then remove from the oven and let cool. 5. In another mixing bowl, beat the cream cheese until smooth. 6. Add the sweet potatoes, sugar, vanilla extract, cinnamon, ginger, and nutmeg. Beat until well blended. 7. Add the eggs one at a time, beating well after each addition. 8. Pour the mixture into the prepared crust. 9. Bake for 1 hour or until the center is almost set. 10. In a small mixing bowl, combine the sour cream, sugar, and vanilla extract. 11. Spread the mixture over the cheesecake. 12. Bake for an additional 10 minutes. 13. Remove from the oven and let cool. 14. Chill in the refrigerator for at least 4 hours before serving.

Notes

- To make sure that your cheesecake doesn't crack, use room temperature cream cheese and eggs. - You can use canned sweet potatoes instead of fresh ones, but make sure to drain them well. - If you don't have a springform pan, you can use a regular cake pan. Just make sure to line it with parchment paper.

Nutrition Info

This sweet potato cheesecake recipe yields approximately 12 servings. The nutrition information per serving is: - Calories: 530 - Fat: 34g - Carbohydrates: 50g - Protein: 8g - Sodium: 360mg - Sugar: 39g

Recipe Tips

- If you want to make this sweet potato cheesecake recipe ahead of time, you can freeze it for up to 2 months. - To serve, just thaw it in the refrigerator overnight. - You can also top the cheesecake with whipped cream or caramel sauce for an extra decadent treat.