Yep, it's that time of the year, and I decided to bake something that provides a somewhat unique twist on traditional Thanksgiving/Christmas dessert. A more earthy alternative to Pumpkin Cheesecake as well as combining a traditional southern dish with it.
1 Graham Cracker Crust. I cheated and bought the Keebler brand ready-made crust for this batch that I had to make. Yes, I can make graham cracker crust, but wasn't in the mood to do that this week because I had too many pies to cook. A great recipe for Graham Cracker Crust can be found here
3 8 oz Packages of Cream Cheese
1 lb/16 oz of Pureed Sweet Potatoes (I used canned sweet potatoes for this recipe)
3 Large Eggs
1 Cup of White Granulated Sugar
1 Tbsp Vanilla Extract
3 Tbsp of Brown Sugar
1 1/2 Tbsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ginger
1 Tbsp Orange Juice or Lemon Juice
1/4 Cup of Whipping Cream (Optional)
1/3 Cup of Sour Cream (Optional)
The Sour Cream and whipping cream is optional, but makes for a slightly creamier cheesecake. YMMV.
I also get pretty liberal with my cinnamon as well.
Preheat oven to 325 or 350 degrees. I've baked at 325 before, and the cheesecakes don't seem to crack as easily at that slightly lower temperature. I know next time!
Add cream cheese, sugar, and vanilla extract, beat on low speed until fluffy:
Add in eggs one at a time and beat until blended:
Steps 4 and 5:
Add sour cream and whipping cream and beat until blended into mixture:
Steps 6 and 7:
Open can of Sweet Potatoes, drain syrup and place sweet potatoes in food processor:
Add Brown Sugar, Nutmeg, Cinnamon, Ginger, and Orange Juice. Blend ingredients in food processor:
Blend Sweet Potato mixture into cream cheese mixture
Spoon mixture into crust:
Bake in oven for 45-50 minutes.
Wash dishes while the cheesecakes bake
Cool on wire rack for about an hour
Refrigerate for about 2-6 hours and cheesecake should be ready!
I've cooked several of these over the past few years and seem to get generally good feedback. I know there are recipes that have Pecan toppings, but I don't like using nuts in many of my recipes that I share with other people due to fear of allergies. I experimented with a Sour-Cream topping before that calls for 2 cups Sour Cream, 1/3 cup of sugar, 1 tsp of vanilla extract, and some additional cinnamon that you can spread over the cheesecake filling after it cools down and bake it for about 5 more minutes. I thought it was a bit too sweet, so I skipped it this year.
Also, some cracks developed on the batch I made tonight, and I was thinking of sprinkling graham crackers crumbs and cinnamon on top of those pies. Suggestions?
I've made 4 pies so far, and I have two more to go (long story). I'm thinking about selling them for the christmas season as well as make eggnog cheesecake on down the road. I'll keep you all posted!