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
Read these 6 Tips to a Perfect Cheesecake for more tips and hints.
Mix veggies and cheesecake together? You will with now! #cheesecake #sweetpotato #dessert
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine softened
- 1/4 cup granulated sugar
- 1/2 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
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 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, 1/2 cup butter, 1/4 cup sugar, 1/2 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 1/8 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.
©MARILYN'S TREATS. All images are copyright protected.