Sweet Potato Cheesecake

Name: Sweet Potato Cheesecake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Fresh berries; 355 milliliters (3 sticks) butter; 227 grams package cream cheese; 6 eggs; 1 teaspoon fresh ground nutmeg; 237 milliliters half and half; 2 teaspoons pure lemon extract; 710 milliliters sugar; 454 grams cups (about sweet potatoes, mashed; 710 milliliters unbleached flour, sifted; 2 teaspoons pure vanilla extract

This recipe serves 8. Watching your figure? This vegetarian recipe has 1002 calories, 14g of protein, and 52g of fat per serving. A mixture of berries, sugar, cream cheese, 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 2 hours and 30 minutes.

Instructions

For the Pound Cake: Grease and flour a 10-inch tube pan.

Ingredients you will need

Pound Cake

All Purpose Flour

Equipment you will use

Frying Pan

Using a mixer, cream together the butter, cream cheese and sugar until the mixture is light and fluffy.

Ingredients you will need

Cream Cheese

Butter

Cream

Sugar

Equipment you will use

Blender

Add the eggs one at a time, beating well after each addition. Stir in the lemon and vanilla extracts. With the mixer set to low speed, gradually add the sifted flour until the mixture is smooth. Beat until just combined.

Ingredients you will need

Vanilla

All Purpose Flour

Lemon

Egg

Equipment you will use

Blender

Pour the batter into the prepared pan.

Equipment you will use

Frying Pan

Place the pan in a cold oven and bake at 325°F for 1 1/2 hours, or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack. Cool completely before serving.

Equipment you will use

Wire Rack

Oven

Frying Pan

For the Sweet Potato Cheesecake: Boil the sweet potatoes for 40 to 50 minutes, or until tender.

Ingredients you will need

Sweet Potato

Drain the potatoes, and run them under cold water to remove the skin. Mash the sweet potatoes in a bowl, set aside and allow them to cool completely.

Ingredients you will need

Sweet Potato

Potato

Water

Equipment you will use

Bowl

Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment and spray the sides with nonstick spray.

Equipment you will use

Cake Form

Oven

Place the 1/4-inch slices of the Cream Cheese Poundcake in the bottom of the pan.

Ingredients you will need

Cream Cheese

Pound Cake

Equipment you will use

Frying Pan

Beat the cream cheese until fluffy, gradually adding the sugar until it is well blended.

Ingredients you will need

Cream Cheese

Sugar

Add the eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes.

Ingredients you will need

Sweet Potato

Egg

Add the half and half, vanilla and nutmeg and mix well.

Ingredients you will need

Half And Half

Vanilla

Nutmeg

Pour the mixture into the prepared pan and bake for 1 hour or until the center is almost set.

Equipment you will use

Oven

Frying Pan

Remove from the oven and allow the cheesecake to cool. When the cake is cool, run a knife along the edges and remove it from the pan by inverting it onto a plate. Then transfer the cheesecake to a serving platter, crust-side down, and refrigerate until ready to serve.

Ingredients you will need

Crust