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Sweet Potato Cheesecake
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−1/2 Cup Butter cookie crumbs
Cup Ground pecan pieces
Stick Melted butter
Pound Cream cheese; softened, cubed
Cup Steen's Pure 100 percent Cane Syrup
Eggs
Cup Heavy cream
/2 Cup Flour
Pinch Salt
/2 Teaspoon Cinnamon
Teaspoon Vanilla
Pound Sweet potatoes; roasted, peeled, and mashed
Cup Sweetened whipped cream
Dash Bourbon
Cup Chocolate sauce
0 1/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Combine the crumbs, ground pecans and the
butter together. Mix well and press into a 10−inch spring−form pan. In a
food processor, with the metal blade, mix the cream cheese until smooth. Add
the cane syrup and blend. Add the eggs one at a time to thoroughly
incorporate into the cheese mixture. Add the heavy cream. Add the flour,
salt, cinnamon and vanilla and blend until smooth. Add the mashed sweet
potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour
and 15 minutes or until the cake is set. Remove from the oven and with a
knife loosen the sides from the pan. This will prevent the cake from spiting
down the center. Completely cool the cake before cutting. For the sauce: In
a mixing bowl, combine all the ingredients together and allow to sit for 2
to 3 hours. Combine the whipped cream and bourbon together, blend well.
Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of
chocolate sauce. This recipe yields 12 servings.
Sweet Potato Cheesecake
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