Sweet Potato Cheesecake

It was suggested that I make a seasonal cheesecake this month. I immediately thought of the Caramel Apple Cheesecake, but not only have I made it a couple times, but it is a very labor-intensive recipe.

A co-worker suggested a vegetable cheesecake like pumpkin. Yawn. I forget exactly how I settled on sweet potato, but I did. I did a google search and the first recipe that popped up look good.

A graham-cracker crumb crust is used. Instead of freezing the crust, it is popped in the oven for ten minutes. The crust is set aside to cool.

To save time and effort, instead of baking sweet potatoes, peeling them, and then pureeing them, I simply used a can of sweet potatoes and mashed them down into the measuring cup.

The mashed sweet potatoes are mixed with cream cheese, sugar, sour cream and heavy cream until smooth. Three eggs are added, one at a time, and mixed at fairly low speed until incorporated.

The batter is poured over the crust and placed in the oven at 350° for an hour. The oven is turned off and the cake rests in the oven with the door ajar for another hour.

Now the topping. In a saucepan, butter and brown sugar are heated until melted. The heat is increased and the mixture is brought to a boil. Heavy cream is added followed by chopped pecans. This is poured over the cheesecake and then refrigerated. The topping concealed the small cracks that developed in the surface of the cake.

I don't have a verdict on how this tastes yet, but if the batter I licked of the mixing paddle is any indication, it is delicious!

Bon appetit!