Purple Sweet Potato Cheesecake
Purple cheesecake made from sweet potatoes with caramel sauce and brown sugar cream
Equipment
- 1 A flat pan such as a broiler filled with warm water
- 1 9-inch springform pan
- 1 piping bag
- 1 large star tip
Ingredients
Crust Ingredients
- 1 cup pecans, finely chopped (substitute graham crackers for nuts if desired - but do not use if cake is to be gluten-free)
- 2 tablespoons butter, melted
- 2 ½ tablespoons sugar
- ¼ teaspoon salt
Cheesecake Ingredients
- 1 ½ cups purple or orange cooked sweet potatoes (approximately 2 pounds of uncooked sweet potatoes)
- (3) 8-ounce packages cream cheese, softened
- ¾ cup plus 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅓ cup sour cream
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla
- 3 large eggs, room temperature
Caramel Sauce Ingredients
- ¾ cup brown sugar, packed
- ¼ cup butter
- Pinch of salt
- ¼ cup heavy whipping cream
Brown Sugar Cream Ingredients
- 4 ounces cream cheese, softened
- ⅓ cup brown sugar, packed
- ½ cup heavy cream
- Pinch of salt
Instructions
Directions for Crust
- Preheat oven to 350°F.
- Mix the pecans, sugar, and salt together in a mixing bowl until well blended. Pour in the butter and mix well. Press the crust into the bottom of a greased 9-inch springform pan until smooth and evenly distributed.
- Bake for 8 to 10 minutes or until the nuts are lightly brown. Cool completely.
Directions for Cheesecake
- Scrub the sweet potatoes and cut out any spots. Do not peel. Place in a pan and cover potatoes with water. Boil for 30 minutes or until potatoes are tender. Drain water and let cool.
- Peel potatoes and puree until smooth. Measure out 1 and 1/2 cups and set aside.
- Preheat oven to 350°F. Place a large flat ovenproof pan filled with warm water on the lowest oven rack. This water will add humidity, helping keep the cheesecake from cracking as it cooks.
- In a mixing bowl, beat the cream cheese, granulated sugar, cinnamon, and vanilla. Add the pureed sweet potato and mix well.
- Add the sour cream and heavy whipping cream and beat until well mixed.
- Lightly beat the eggs by hand, then add one at a time to the cream cheese mixture, beating with the mixer to blend.
- Pour the mixture into the prepared crust. Bake at 350°F for 1 hour. Turn off the oven and let the cake cool for 2 to 3 hours with the door ajar. Store the cheesecake in the refrigerator.
Directions for Caramel Sauce
- Melt butter on low heat in a saucepan. Add sugar and stir until it dissolves. Bring to a boil and add cream. Be careful, it will spatter. Stir until the cream is well mixed.
- Immediately pour over cheesecake. Let cool.
Directions for Cream
- Beat together the cream cheese, sugar, and salt for 2 minutes. Add the heavy cream and beat on medium speed for 2 minutes until thick and creamy.
- Fill a piping bag that has a star tip with the cream mixture. Pipe large stars on top of the cheesecake around the outside edge to form a large circle, or choose your own piping pattern.
Notes
Topping
The caramel sauce and brown sugar cream steps are optional. You can serve the cheesecake plain or with just caramel sauce.Storage
Refrigerate this cake before and after serving. The caramel sauce hardens upon refrigeration.Nutrition
Calories: 387kcalCarbohydrates: 34gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 107mgSodium: 242mgPotassium: 232mgFiber: 2gSugar: 29gVitamin A: 3533IUVitamin C: 1mgCalcium: 109mgIron: 1mg
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