Marbled Sweet-Potato Cheesecake
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Cookie Crumbs (gingersnap)1 cup
Unsalted Butter (melted)3 cup
Sugar1 tsp
Vanilla Extract3 large
Egg3 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
For Crust: Preheat oven to 350° F
2
Mix crumbs, pecans and butter in medium bowl until well blended
3
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan
4
Bake crust until set, about 8 minutes
5
Cool completely in pan on rack
6
Maintain oven temperature
7
For Filling: Puree sweet potatoes in processor
8
Measure 1 cup puree; reserve remainder for another use
9
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended
10
Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition
11
Transfer 1 cup cream cheese filling to small bowl
12
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth
13
Pour half of sweet potato filling into crust
14
Drizzle with half of plain filling
15
Swirl knife through batters to create marbled effect
16
Repeat layering with remaining sweet potato filling, then remaining plain filling
17
Swirl batters with knife again
18
Bake cake until filling is set, about 45 minutes
19
Cool
20
Refrigerate overnight
21
(Can be made 2 days ahead
22
Keep refrigerated
23
) Using snall sharp knife, cut around cake and release pan sides
24
Cut into wedges and serve cold
25
For Crust: Preheat oven to 350° F
26
Mix crumbs, pecans and butter in medium bowl until well blended
27
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan
28
Bake crust until set, about 8 minutes
29
Cool completely in pan on rack
30
Maintain oven temperature
31
For Filling: Puree sweet potatoes in processor
32
Measure 1 cup puree; reserve remainder for another use
33
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended
34
Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition
35
Transfer 1 cup cream cheese filling to small bowl
36
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth
37
Pour half of sweet potato filling into crust
38
Drizzle with half of plain filling
39
Swirl knife through batters to create marbled effect
40
Repeat layering with remaining sweet potato filling, then remaining plain filling
41
Swirl batters with knife again
42
Bake cake until filling is set, about 45 minutes
43
Cool
44
Refrigerate overnight
45
(Can be made 2 days ahead
46
Keep refrigerated
47
) Using snall sharp knife, cut around cake and release pan sides
48
Cut into wedges and serve cold