Sweet potato cheesecake
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Sweet potato cheesecake
  Sweet    Potato    Cheesecakes  
Last updated 6/12/2012 12:59:43 AM. Recipe ID 22714. Report a problem with this recipe.
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      Title: Sweet potato cheesecake
 Categories: E.
      Yield: 4 Servings
 
  1 1/2 c  Butter cookie crumbs
      1 c  Ground pecan pieces
      1    Stick melted butter
      3 lb Cream cheese, softened and
           Cubed
      1 c  Steen's Pure 100 percent
           Cane Syrup
      6    Eggs
      1 c  Heavy cream
    1/2 c  Flour
        pn Salt
    1/2 ts Cinnamon
      1 ts Vanilla
      1 lb Sweet potatoes, roasted
           Peeled and mashed
      2 c  Sweetened whipped cream
        ds Bourbon
      1 c  Chocolate sauce
 
  Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans
  and the butter together. Mix well and press into a 10-inch
  spring-form pan. In a food processor, with the metal blade, mix the
  cream cheese until smooth. Add the cane syrup and blend. Add the eggs
  one at a time to thoroughly incorporate into the cheese mixture. Add
  the heavy cream. Add the flour, salt, cinnamon and vanilla and blend
  until smooth. Add the mashed sweet potatoes and blend until smooth.
  Pour into the prepared pan. Bake for 1 hour and 15 minutes or until
  the cake is set. Remove from the oven and with a knife loosen the
  sides from the pan. This will prevent the cake from spiting down the
  center. Completely cool the cake before cutting. For the sauce: In a
  mixing bowl, combine all the ingredients together and allow to sit
  for 2 to 3 hours. Combine the whipped cream and bourbon together,
  blend well. Garnish each piece of cake with the Bourbon Whipped Cream
  and a drizzle of chocolate sauce.
  
  Yield: 12 servings
  




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Recipe ID 22714 (Apr 03, 2005)

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