1/4cupicing sugar(I use confectioners' icing sugar)
8tbspbutter or margarine
For the cheesecake
4.5cupscream cheesesoftened at room temperature
1.5cupwhite sugar
1/8tbspKosher salt
6eggs
2egg yolks
1/2cupsour cream
6tbspall-purpose flour
1tbspvanilla extract
1/4tbspginger powder
1/4tbspground cinnamon
1/8tbspnutmeg
4sweet potatoesproperly baked, peeled, and passed
Candied Pecans
1cupwhite sugar or granulated sugar
1cuptoasted pecans
1tbsp Butter for greasing the pan
Instructions
Preparing the crust:
Take out a mixing bowl. Add sugar, graham cracker crumbs, along with melted butter in the bowl, and mix very finely.
With a spoon, press the mixture into the 10-inch Bundt cake pan and let chill in the refrigerator for 30 minutes.
Now, you need to set the oven for preheating at the temperature of 350 degrees F.
Bake the prepared crust for 10 minutes to 12 minutes. Then allow the crust to cool.
With a non-stick cooking spray, grease the ban lightly.
Preparing the cheesecake batter:
You need to raise the oven temperature to 450 degrees F.
Also, bring out an electric mixer and in the bowl of that mixer. Add cream cheese.
Using the paddle attachment, beat the cheese for 3 minutes to 5 minutes or until super smooth.
Continue the mixing process and one by one add salt along with sugar.
Pour one egg at a time. Then, place all-purpose flour, sour cream, vanilla extract, ginger powder, cinnamon, along with nutmeg.
Put the speed of the mixer on low and mix properly. When smooth, add sweet potato and continue mixing.
Transfer the batter into the crust-lined pan. Also, you need to place a baking pan filled with hot water, under the cheesecake pan.
Set the baking time for 15 minutes to 17 minutes at the temperature of 450 degrees F.
Lowering the temperature to 250 degrees F, continue baking for 1 hour 30 minutes or until the cheesecake becomes firm.
Preparing candied pecans:
Start by melting the white sugar. Heat up until the temperature reaches to 310 degrees F.
Add nuts and stir until finely coated.
Now, pour on the top of the buttered baking pan and try to keep the nuts in separated pieces in the food processor.
Keep the pan on the wire rack and let cool it. This will take about 30 minutes.
Wrap the cheesecake in plastic and keep it in the refrigerator.When chilled, serve using topping and enjoy!
Tips
In this recipe, we have used fresh roasted sweet potatoes, instead, you can use 2 cups of sweet potato puree (canned) as a substitute.
The cream cheese should not be too soft, in case it will mix with the potato layer.
You can also use frozen sweet potatoes not roasted, but do mash with a spoon before adding to the food processor.
If you want to have pumpkin cheesecake, then the whole procedure is the same. Instead of sweet potatoes, just add pumpkin puree and instead of white sugar add brown sugar. That’s it!
Nutrition
Nutrition Facts
Galatoire's Sweet Potato Cheesecake Recipe
Amount per Serving
Calories
620
% Daily Value*
Fat
47
g
72
%
Saturated Fat
21
g
131
%
Trans Fat
0
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
15
g
Cholesterol
213
mg
71
%
Sodium
647
mg
28
%
Potassium
458
mg
13
%
Carbohydrates
81
g
27
%
Fiber
3
g
13
%
Sugar
57
g
63
%
Protein
12
g
24
%
Vitamin A
12389
IU
248
%
Vitamin C
2
mg
2
%
Calcium
158
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.