This Sweet Potato Cheesecake is so good, and it’s really easy to make. It’s a little sticky and gooey, and the flavors are just wonderful. You can make this ahead of time, and keep it in the refrigerator until time to serve. It makes a stunning presentation, and everyone is going to love this. The Pie crust cutout leaves really make this cheesecake stunning!
Sweet Potato Cheesecake
FOR THE CRUST:
- 1 sleeve of graham crackers – crushed into crumbs
- 3 Tablespoons of butter – melted
- 1 Tablespoon of sugar
FOR THE CHEESECAKE:
- 3 – 8 ounce packages of cream cheese – softened
- 1 cup of sugar
- 2 Tablespoons of heavy cream
- 3 eggs
- 1/4 cup of Maple Syrup Pancake syrup
- 1/2 cup of Brown sugar
- 1 Tablespoon of Cinnamon
- 1 large sweet potato cooked in the microwave and mashed
- 1 Tablespoon of Brown Sugar
- Pinch of salt
FOR THE PIE CRUST LEAVES
- 1 package of prepared Pie Crust I used Pillsbury – found in the dairy section
- 1/4 cup of sugar
- 1/2 teaspoon of Cinnamon
- 2 Tablespoons of Butter – melted
- Leaf cut outs – I used Williams Sonoma – see link
- 1 can of Cheesecake frosting – Betty Crocker
- Stand mixer
- 7 inch Spring-form pan
- Parchment paper
- Pastry bag
- large fluted piping tip
- Food processor or blender
- Place the sleeve of graham crackers in a food processor, and pulse until they’re crumbs. Add the sugar, and pulse again until mixed. Melt the butter in the microwave, and pour the graham cracker crumbs into the butter, and mix well to blend. Line the bottom of a 7 inch Spring-form pan with Parchment paper, and place the graham cracker crumbs in the Spring-form pan, and press firmly and evenly to form the crust. Place the pan in the oven at 350 degrees for 10 min. Remove and cool.
- Scrub and dry the large Sweet Potato, and place in the microwave on the potato setting, and cook. Remove from the microwave, and let cool for a fe minutes. With a sharp knife, slice the sweet potato in half, and with a large spoon, scoop the sweet potato out of the skin, and place in a bowl. Add the 1 Tablespoon of Brown sugar, and a pinch of salt, and place the sweet potato in the food processor. Pulse the sweet potato until completely mashed.
- In the mixing bowl of a stand mixer, place the softened cream cheese, and add the cup of sugar, and heavy cream. Mix on low, with the whisk attachment, until smooth and creamy. Scrape down the sides of the bowl, and mix until well blended. Add the eggs, Maple Syrup, and 1/2 cup of brown sugar, Cinnamon, and mix until completely blended. Scrape the sides of the bowl, and blend again. Add the mashed sweet potato, and mix until well blended.
- Pour the Cheesecake into the Spring-form pan, and place in the oven at 350 degrees for 50 minutes. After 50 minutes, turn the temperature down to 300, and bake another 30 minutes. Middle may be a little jiggly, but will firm up, and set in the refrigerator. PLACE A SMALL DISH OF WATER ON THE RACK, UNDER THE CHEESECAKE, IN THE OVEN, WHILE BAKING TO PREVENT CRACKING! When finished baking, remove from the Oven, and place on a wire rack to cool. When completely cooled, cover with Parchment paper, and then with Foil, and place in the refrigerator overnight. (I like to leave mine for 24 hours before removing it to make sure it has time to completely chill, and set).
- When the Cheesecake is baking: place the prepared pie crust on Parchment paper on the counter, and cut out the leaves to top the cheesecake. Place cut out leaves on a Parchment lined cookie sheet. Brush with melted butter. Mix the Cinnamon and sugar together, and sprinkle the leaves with the Cinnamon and sugar. When the Cheesecake is finished baking, place the cut out leaves in the oven, and bake until golden brown, about 10 to 15 minutes – at 400 degrees.
- Before serving cheesecake, remove from the refrigerator, and remove the Spring-form from the pan. Place the cheesecake on a cake stand, or cake plate Place a large fluted tip in a pastry bag, and fill the pastry bag with the cream cheese frosting. Pipe large dollops of frosting around the top of the cheesecake, and small dollops all around the edge of the cake stand or cake plate (see photos). Place a baked cut out leaf in between the dollops of Frosting, on top of the cheesecake, and lay the remainder of the leaves all around the cake plate or cake stand to decorate cheesecake. Lay extra leave on plates when serving. If not serving immediately, place decorated cheesecake in refrigerator until time to serve. Serve, and Enjoy!
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