Praline-Sweet Potato Cheesecake
Praline-Sweet Potato Cheesecake is a vegetarian recipe with 16 servings. One serving contains 301 calories, 7g of protein, and 12g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
To prepare praline, coat a 10-inch sheet of aluminum foil with cooking spray.
Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoon vanilla in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 5 minutes). Continue cooking 5 minutes or until golden.
Remove from heat; carefully stir in pecans, 2 teaspoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces.
Place in a food processor, and process until coarsely ground.
To prepare crust, combine cracker crumbs, 3 tablespoons granulated sugar, melted butter, and 1 tablespoon water in a bowl. Toss well with a fork. Press crumb mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350 for 10 minutes. Cool on a wire rack.
Reduce oven temperature to 32
To prepare filling, place sweet potatoes in food processor; process until smooth.
Combine brown sugar, cheeses, and sour cream in processor; process until smooth.
Add pureed sweet potatoes, flour, and the remaining ingredients, and process until smooth.
Add one-half of ground praline mixture; pulse 3 times or until blended.
Bake at 325 for 55 minutes. Turn off oven. (Do not remove cheesecake from oven.)
Let cheesecake stand in oven for 1 hour.
Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight.
Sprinkle top with remaining ground praline mixture before serving.