Sweet potato pie cheesecake
I've been seeing this cheesecake pie all over my social media and I decided to try it and I figured why not record/show the process.
Here is the recipe
Sweet Potato Pie Cheesecake
Crust
12 sheets of graham crackers
1/3 sugar
6 tbsp butter
Cheesecake filling
3 8oz block cream cheese
1 c sugar
3 eggs
1 tsp vanilla
Sweet potato custard
3 medium sweet potatoes
1 1/2 c sugar
1 stick butter
1/4 c evaporated milk
2 tbsp heavy cream
2 eggs
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/2 tsp lemon extract
Crush graham crackers to make 1 1/2 c of crumbs, mix with sugar and butter. Pour in a springform pan and bake for 10 mins on 350
Mix cream cheese, 1 c sugar, 3 eggs and 1 tsp vanilla until well incorporated, but don’t over mix
Peel and Boil sweet potatoes until soft, mix the sugar, butter, seasonings. Add milk, heavy cream and extracts. Last add eggs(don’t add first, heat from sweet potatoes will cook the eggs).
Bake in oven for hour on 350
Let me know if you try it and if there is anything else you would like for me to try.
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Easy Sweet Potato Pie Cheesecake |Desserts
Hey y'all check out my tutorial on how to make this amazing sweet potato pie cheesecake! Watch me combine two delicious desserts into one, that is perfect for the holidays!
#Sweetpotatopiecheesecake #sweetpotatopie #cheesecake #sweetpotatocheesecake #holidaydessert #Thanksgivingdessert #Christmasdessert
Ingredients:
Crust:
2-4 Cups Crushed Graham Crackers
1/2-1 Stick Butter, Melted
Cheesecake Filling:
2 Blocks Cream Cheese
1 - 14 oz. Can Sweetened Condensed Milk
1 Tbsp Vanilla Extract
2 Tbsp Flour
2 Eggs
Sweet Potato Filling:
1-2 Medium Sweet Potatoes
1 tsp Vanilla Extract
2-4 Tbsp Brown Sugar
2-4 Tbsp Granulated Sugar
1/2-1 tsp All Spice
1/2-1 tsp Ground Cinnamon
Optional: Prepared Rolled Pie Crust
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Sweet Potato Cheesecake
Sweet Potato Cheesecake | Taro Cheesecake – Something different and something new for me. I stumbled on pinterest on this taro cheesecake. It’s so delightful looking and appealing that I personally want to try it out. I’ve altered the recipe to my way and also added the eggless version for those who can’t or doesn’t like eggs. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Ingredients:
EGG VERSION:
20x10x7.5cm pan
• Sweet Potato Layer
350g sweet potatoes, after skin removed
30g [2 tbsp] caster sugar
45g [3 tbsp] butter
20g [2 tbsp] sweet potato powder
120g [½ cup] whole milk
• Cheesecake Layer
300g [1¼ cup] cream cheese, room temp
65g [¼ cup + 1 tbsp] caster sugar
2 large eggs, beaten
180g [¾ cup] whipping cream
10g [1 tbsp] cornstarch
• Frosting
300g [1¼ cup] whipping cream, in a chilled bowl
15g [1½ tbsp] powdered sugar
10g [1 tbsp] sweet potato powder
EGGLESS VERSION:
15cm or 6 inch loose pan
• Sweet Potato Layer
350g sweet potatoes, after skin removed
30g [2 tbsp] caster sugar
45g [3 tbsp] butter
20g [2 tbsp] sweet potato powder
120g [½ cup] whole milk
• Cheesecake Layer
300g [1¼ cup] cream cheese, room temp
15g [1 tbsp] caster sugar
60g [3 tbsp] condensed milk
180g [¾ cup] whipping cream
10g [1 tbsp] cornstarch
• Frosting
300g [1¼ cup] whipping cream, in a chilled bowl
15g [1½ tbsp] powdered sugar
10g [1 tbsp] sweet potato powder
Instructions:
EGG VERSION:
1. Cut or slice the sweet potato in chunk size, not too thick for easy steaming. Steam for about 20 minutes or until it’s softened.
2. Transfer the hot steamed sweet potatoes into a large bowl. Mash until smooth.
3. Add sugar, butter and sweet potato powder. Mix until well combined. Strain the mixture to get a smooth texture.
4. Transfer the dough into a prepared 20x10x7.5cm pan. Even out the surface. Set aside.
5. Preheat oven at 190°C/375°F.
6. In a large bowl, add cream cheese. Mix until it is softened. Add in the sugar. Mix until well ccombined.
7. Add in the egg in 2 batches. Mix until well combined.
8. Add in the cream. Mix until well combined.
9. Sift in the cornstarch. Mix until well combined.
10. Transfer the batter into the pan, on top of the sweet potota layer.
11. Bake in preheated oven at 190°C/375°F for 30 minutes.
12. Let it cool.
13. Cover with cling film and refrigerate for at least 6 hours or overnight.
• Frosting
1. In a large chilled bowl of whipping cream, sift in the powdered sugar and sweet potato powder.
2. Mix the cream until stiff, do not over whipped.
EGGLESS VERSION:
1. Cut or slice the sweet potato in chunk size, not too thick for easy steaming. Steam for about 20 minutes or until it’s softened.
2. Transfer the hot steamed sweet potatoes into a large bowl. Mash until smooth.
3. Add sugar, butter and sweet potato powder. Mix until well combined. Strain the mixture to get a smooth texture.
4. Transfer the dough into a prepared 15cm/6 inch pan. Even out the surface. Set aside.
5. Preheat oven at 190°C/375°F.
6. In a large bowl, add cream cheese. Mix until it is softened. Add in the sugar. Mix until well ccombined.
7. Add in the condensed milk. Mix until well combined.
8. Add in the cream. Mix until well combined.
9. Sift in the cornstarch. Mix until well combined.
10. Transfer the batter into the pan, on top of the sweet potota layer.
11. Bake in preheated oven at 190°C/375°F for 30 minutes.
12. Let it cool.
13. Cover with cling film and refrigerate for at least 6 hours or overnight.
• Frosting
1. In a large chilled bowl of whipping cream, sift in the powdered sugar and sweet potato powder.
2. Mix the cream until stiff, do not over whipped.
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Southern Sweet Potato Cheesecake takes Sweet Potatoes to A Whole New Level!
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Sweet Potato Cheesecake Pie | No Bake Desserts | Thanksgiving Recipes | Ep. 476 ????????
Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen; hope all of you are doing well, staying safe, healthy, and Halloween!!!
Recently I have reached another milestone, 27,000 Subscribers!!! Many thanks again my Friends for watching and enjoying my Southern Recipes and Hospitality; now we’re on to 28,000.
It’s that time of the year and one of my favorite Holidays, Thanksgiving!!! So today I am making a dessert that would be everyone’s new favorite, Sweet Potato Cheesecake Pie!
Simple and easy, full of Sweet Potato flavor, and the best part, no Oven required! A no bake dessert! This will be a hit and everyone will love and enjoy this!!!
Ellen’s Thanksgiving Recipes Playlist:
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Homemade Whipped Cream:
Homemade Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted
Grease a 9-inch deep dish pie plate with cooking spray and set aside. In a large bowl, add the graham cracker crumbs, sugar, and melted butter; stir until well combined. Pour the crust mixture into the pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
1 (8 oz) tub cream cheese spread, softened
1/2 cup white sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure orange extract
1 cup cooked sweet potatoes, mashed and cooled
2 cups fresh whipped cream or whipped topping
1 (9-inch) graham cracker crust (if using)
In a large bowl, add the cream cheese spread, sugar, pumpkin pie spice, salt, vanilla extract, orange extract, and the mashed sweet potatoes; stir until well combined (you may also use a hand mixer, cream on medium speed until well incorporated). Add and gently fold in the whipped cream (or whipped topping). Pour the sweet potato filling into the graham cracker crust and spread into a evenly layer. Place the pie in the refrigerator and chill overnight until firm. The next day, pipe the sides with whipped cream using a 1M star piping tip (optional), cut into slices, serve with whipped cream and dusting of pumpkin pie spice (if desired) and enjoy!
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Holiday Series: Sweet Potato Swirled Cheesecake (Cooking with Carolyn)
How to Make Sweet Potato Swirled Cheesecake Recipe
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