Aint Helen's Sweet Potato Cheesecake | Midwest Living
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Aint Helen's Sweet Potato Cheesecake

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Aint Helen's Sweet Potato Cheesecake

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  • Makes: 12 servings
  • Yield: 1 cheesecake
  • Prep 25 mins
  • Bake 1 hr
  • Cool 3 hrs
  • Cook 15 mins
  • Chill overnight

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Besides tinting the cake a lovely pale orange, sweet potatoes lend a pleasant texture to the rich, creamy filling. This recipe comes from Patty Pinner's cookbook Sweets (randomhouse.com).

Ingredients

    Crust
  • 1 1/4 cups graham cracker crumbs (about 22 crackers)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • Filling
  • 3 8 - ounces packages cream cheese, softened
  • 1 14 - ounce can sweetened condensed milk
  • 2 cups mashed cooked sweet potatoes
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Topping
  • 3/4 cup maple syrup
  • 1 cup whipping cream
  • 1/2 cup chopped pecans

Directions

  1. Lightly grease the bottom and sides of a 9-inch spring-form pan; set aside.
  2. For crust: In a large bowl, thoroughly mix together the graham cracker crumbs, sugar, and butter. Press mixture firmly into the bottom and 1 inch up the sides of the prepared pan.
  3. For filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until light and fluffy . Beat in condensed milk, followed by sweet potatoes, until smooth. Add eggs one at a time. beating well after each addition. Add the 1/4 cup maple syrup, the cinnamon, nutmeg and salt. Beat until blended. Pour filling into crust in pan. (The filling will come higher than the crust.)
  4. Bake in a 350 degrees oven for 60 to 75 minutes, or until a 2 1/2-inch rim around outside edge appears set when gently shaken. Leave cheesecake in oven, but turn the oven off and leave the door cracked. After 1 hour, remove the cake from the oven and carefully run a small knife around the rim of the pan to loosen the cake. Let cake cool in pan on a wire rack for 2 hours, then transfer to refrigerator and chill, covered, overnight.
  5. For topping: In a medium saucepan, combine 3/4 cup maple syrup and cream. Bring to boiling over medium heat, stirring often, until mixture thickens,about 15 minutes. Stir in pecans. Remove from heat; cool to room temperature.
  6. To serve, remove sides of pan. Spoon some topping over the whole cheesecake. Pass remaining topping. Chill leftovers.

Nutrition Facts

(Aint Helen's Sweet Potato Cheesecake)

Servings Per Recipe 12, Thiamin (mg) 0, Riboflavin (mg) 1, sodium (mg) 426, vit. C (mg) 8, Potassium (mg) 454, calcium (mg) 222, Fat, total (g) 39, chol. (mg) 158, iron (mg) 2, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 27, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 12, carb. (g) 63, Trans fatty acid (g) 0, Polyunsaturated fat (g) 3, sugar (g) 49, cal. (kcal) 634, fiber (g) 2, vit. A (IU) 9938, pro. (g) 10, sat. fat (g) 21

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