Sweet Potato Cheesecake Recipe Paula Deen

May 19, 2023 Post a Comment

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Description

If you're looking for a cheesecake recipe with a twist, then this sweet potato cheesecake recipe from Paula Deen is just what you need! This dessert is a creamy and rich cheesecake with a delicious sweet potato filling that is perfect for any occasion.

Prep Time

Preparation time for this sweet potato cheesecake recipe by Paula Deen is about 20 minutes.

Cook Time

Baking time for this cheesecake recipe is 1 hour and 15 minutes, followed by a cooling time of 4 hours.

Ingredients

The following ingredients are required to make sweet potato cheesecake: - 1 1/2 cups graham cracker crumbs - 1/4 cup sugar - 1/2 cup butter, melted - 1 1/2 cups cooked, mashed sweet potatoes - 1/2 cup brown sugar - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1/4 tsp salt - 3 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 tsp vanilla extract - 4 eggs

Equipment

The following equipment is needed to make sweet potato cheesecake: - 9-inch springform pan - Mixing bowls - Hand mixer or stand mixer - Measuring cups and spoons - Spatula

Method

1. Preheat the oven to 350°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. 3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. 4. In a separate mixing bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, and salt. Mix well. 5. In another mixing bowl, beat the cream cheese until light and fluffy using a hand mixer or stand mixer. 6. Gradually add the sugar and vanilla extract to the cream cheese mixture, beating until well combined. 7. Add the eggs, one at a time, beating well after each addition. 8. Stir in the sweet potato mixture until well combined. 9. Pour the cheesecake batter into the prepared crust. 10. Bake for 1 hour and 15 minutes or until the cheesecake is set. 11. Remove the cheesecake from the oven and allow it to cool in the pan for 15 minutes. 12. Run a knife around the edge of the cheesecake to loosen it from the pan. 13. Allow the cheesecake to cool completely on a wire rack for about 4 hours. 14. Once the cheesecake is cool, slice and serve.

Notes

- Be sure to use softened cream cheese to avoid lumps in the cheesecake batter. - To make mashed sweet potatoes, simply peel and boil sweet potatoes until they are tender, then mash them with a fork. - You can also use canned sweet potato puree if fresh sweet potatoes are not available.

Nutrition Info

The nutritional information for this sweet potato cheesecake recipe is as follows: - Calories: 500 - Fat: 32g - Saturated Fat: 18g - Cholesterol: 155mg - Sodium: 410mg - Carbohydrates: 46g - Fiber: 1g - Sugar: 36g - Protein: 8g

Recipe Tips

- For a smoother cheesecake, strain the sweet potato mixture before adding it to the cream cheese mixture. - To avoid cracks in the cheesecake, be sure to let it cool completely before slicing. - Serve with whipped cream and a sprinkle of cinnamon for a delicious finishing touch.