Praline-Topped Sweet Potato Cheesecake
3 packages cream cheese (preferably room temp)
1 cup sugar
1 1/2 cups mashed baked sweet potatoes (about 5 small sweet potatoes)
1/2 cup Greek yogurt
1/4 cup cream
2 Tbs lemon or lime juice
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
4 eggs (pref room temp)
1 package cinnamon graham crackers
1/4 cup brown sugar
1/4 cup flour
1/3 cup melted butter
1/4 cup butter
3/4 cup brown sugar
1/4 cup cream
1 cup pecans
- Preheat oven to 350 degrees F.
- Crumble the graham crackers. I put them in a bag and mash them with a hammer. Food processors work too I hear. Mix together crushed graham crackers, brown sugar, flour, and melted butter. Press mixture into the bottom of a springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Put sweet potatoes in a baking dish and bake ’em until a knife inserted in center goes through easily (about 1 hour). Cool sweet potatoes till they are cool enough to peel, then mash or blend them into a puree.
- Beat cream cheese and sugar in a large separate bowl until smooth. Then add Greek yogurt, cream, sweet potato puree, cinnamon, nutmeg, lemon (or lime) juice, and vanilla. Beat eggs into mixture one at a time. Pour filling into prepped crust.
- Bake for 1 hour with water bath placed beneath. (I just fill a pie tin with water)
- At 1-hour mark turn off oven, but leave the cake inside with door cracked open for another hour.
- To make the praline topping melt the butter and brown sugar together in a saucepan. Stir over low heat until sugar dissolves, then increase heat, and bring it to a boil. Boil for a good couple minutes. When the consistency reaches a soft ball stage remove from heat (you can optionally place pan in cold water even) and mix in cream and pecans. Keep stirring for 30-60 seconds or so then pour the topping over the cheesecake, leaving a bit of border around it.
- Cool cheesecake in the refrigerator for a few hours before attainment of bliss.
(Also my own favorite family recipe for cheesecakes)