Before talking about Southern Sweet Potato Cheesecake Recipe, do you know the history of the development of the potato in South America
Even though the potato was grown in South America for millennia, the initial potato garden in North America was just put in 1719, in New Hampshire (the initial french fries were served in the White House through the Presidency of Thomas Jefferson some 80 years after).
In 2007, the USA picked 20.3 million tonnes of potatoes, enough to make it the world's fourth largest company. Potatoes in America are grown in virtually every state, although about half the harvest comes from Idaho, Washington, Wisconsin, North California, Colorado, Oregon, Maine, Minnesota, Dakota and Michigan. Most potatoes are harvested in October and September.
Around 60 percent of yearly output is processed into frozen products (including frozen chips and wedges), chips, dehydrated potato and starch, while 6 percent is reused as a seed potato.
Each American eats more than 54 kg of potatoes annually. Yet, fresh potato consumption has dropped from more than 22 kg per individual in 1993 in 2006 to only 16 kg.
2 cups mashed or pureed sweet potatoes (bake your sweet potatoes the day before)
3 (8 Oz) packages of cream cheese, softened
3/4 cup white sugar
1/3 cup sour cream
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
Praline Sauce
¾ cups brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees
Cheesecake filling:
Add the sweet potatoes, cream cheese, ¾ cup sugar and 1/3 cup sour cream to your mixer and beat until smooth. Beat in the eggs, one at a time, blending well after each. Pour filer into crust.
Bake the cheesecake for one hour or until a tester inserted into center comes out clean. Turn off the oven and let the cake stand 1 hour in the oven with the door ajar.
Cool the cheesecake completely before releasing from the pan. I suggest cooking the cheesecake one day before you’re ready to serve it so that it can cool overnight in the refrigerator. Once completely cooled, release from the pan and add the praline topping.
**Tip: To prevent the cheesecake from cracking, reduce the oven temperature and cook a little longer.
Praline Topping:
Even though the potato was grown in South America for millennia, the initial potato garden in North America was just put in 1719, in New Hampshire (the initial french fries were served in the White House through the Presidency of Thomas Jefferson some 80 years after).
In 2007, the USA picked 20.3 million tonnes of potatoes, enough to make it the world's fourth largest company. Potatoes in America are grown in virtually every state, although about half the harvest comes from Idaho, Washington, Wisconsin, North California, Colorado, Oregon, Maine, Minnesota, Dakota and Michigan. Most potatoes are harvested in October and September.
Around 60 percent of yearly output is processed into frozen products (including frozen chips and wedges), chips, dehydrated potato and starch, while 6 percent is reused as a seed potato.
Each American eats more than 54 kg of potatoes annually. Yet, fresh potato consumption has dropped from more than 22 kg per individual in 1993 in 2006 to only 16 kg.
I’m super excited to share among my all time favorite recipes with y’all for this Christmas. I really like sweet potatoes and you undoubtedly understand that I completely adore baking with sweet potatoes in this season in the event that you follow my Instagram page. By making your personal cheesecake now, don’t be intimidated. It’s actually not that hard in any way. Thus, let’s contract our muscles that are baked and roll up our sleeves to get this cheesecake baked on your loved ones and friends this Christmas.
Ingredients:
Graham Cracker Crust
SWEET POTATO CHEESECAKE
Ingredients:
Graham Cracker Crust
1 ¼-cup graham cracker crumbs
1/4 cup sugar
¼ cup butter, melted
Dash of cinnamon
½-cup ground pecans (optional)
Cheesecake Filling
1/4 cup sugar
¼ cup butter, melted
Dash of cinnamon
½-cup ground pecans (optional)
Cheesecake Filling
2 cups mashed or pureed sweet potatoes (bake your sweet potatoes the day before)
3 (8 Oz) packages of cream cheese, softened
3/4 cup white sugar
1/3 cup sour cream
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
Praline Sauce
¾ cups brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees
Graham cracker crust:
Spray your spring form pan with cooking spray and line with parchment paper to help with the cake release. In a bowl, mix the graham cracker crumbs, ¼ cup sugar, ¼ cup melted butter, cinnamon and ground pecans. Press mixture into the bottom of a 8 ½ or 10 -inch spring form pan.
Cheesecake filling:
Add the sweet potatoes, cream cheese, ¾ cup sugar and 1/3 cup sour cream to your mixer and beat until smooth. Beat in the eggs, one at a time, blending well after each. Pour filer into crust.
Bake the cheesecake for one hour or until a tester inserted into center comes out clean. Turn off the oven and let the cake stand 1 hour in the oven with the door ajar.
Cool the cheesecake completely before releasing from the pan. I suggest cooking the cheesecake one day before you’re ready to serve it so that it can cool overnight in the refrigerator. Once completely cooled, release from the pan and add the praline topping.
**Tip: To prevent the cheesecake from cracking, reduce the oven temperature and cook a little longer.
Praline Topping:
Combine the brown sugar and ¼-cup butter in a heavy small saucepan. Stir over low heat until the sugar dissolves. Increase the heat, and bring to a boil. Mix in ¼-cup cream, then nuts. Pour hot topping over cheesecake. Serve or refrigerate until ready to eat. Enjoy!
