Mix veggies and cheesecake together? You will with this recipe! Next time the kiddos refuse to eat their veggies, hand them a slice of this Sweet Potato Cheesecake. My kids don’t eat many sweets. (WHAT??? Yes, it is true). In an ongoing effort to make dining together a satisfying experience for all, I have to think outside MY box. I grew up to become a meat and potatoes gal. Eating veggies was not in my diet. No matter how hard my parents tried to change my habits I was stubborn and declared an all out war on veggies. I love raw veggies and any that come with a dip or cheese sauce but I still struggle to get the correct proportions of protein to veggies on my own plate. I discovered sweet potatoes one Thanksgiving when they were slyly presented as brown sugar and marshmallows. My mom called them Garden Delight. It worked and I took a small portion. I am trying that same trick on my kids, but in reverse. This cheesecake was my first attempt. Guess what? They LIKED it. Your family will too. #cheesecake #sweetpotato #dessert
Mix veggies and cheesecake together? You will with now! #cheesecake #sweetpotato #dessertClick To Tweet
- 1 cup Gold Medal™ all-purpose flour
- ½ cup butter or margarine, softened
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 egg yolk
- 3 medium sweet potatoes, cooked and mashed (about 2 cups)
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- Crumb Topping:
- ½ cup Gold Medal™ all-purpose flour
- ½ cup packed light brown sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- Heat oven to 400°F. In medium bowl, stir 1 cup flour, ½ cup butter, ¼ cup sugar, ½ teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust ⅛ inch thick.
- Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
- In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
- Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
- Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
- Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
Serving Calories 480; (Calories from Fat 295),
Total Fat 33g;
Saturated Fat 17g;
Total Carbohydrate 39g;
Dietary Fiber 2g;
% Daily Value*: Vitamin A 86%; Vitamin C 4%; Calcium 6%; Iron 10%
2 Starch; 0 Fruit; ½ Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6½ Fat
Carbohydrate Choice 2½
*Percent Daily Values are based on a 2,000 calorie diet.
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