Sweet Potato Cheesecake with Bourbon Whipped Cream Imperial Sugar


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Add pureed sweet potato, egg, vanilla, cinnamon and salt, beat until thoroughly combined. Pour the filling into the par-baked pie crust, cover the edges with a strip of foil. Reduce oven temperature to 350ยฐF. Bake pie for 45 mins until the filling is set, it should jiggle very slightly in the middle.


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Preparing the Crust. Begin by preheating your oven to 325ยฐF (160ยฐC). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated with the butter and the mixture is crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.


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1. Place cookie sheet on oven rack. Heat oven to 350ยฐF. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside. 2. Place sweet potatoes in food processor; cover and process until smooth.


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Steps to Make It. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. The Spruce Eats / Diana Chistruga. In a large bowl with an electric mixer, add the cream cheese and beat until smooth. Add the sweet potato, and brown and granulated sugars.


Sweet Potato Cheesecake with Bourbon Whipped Cream Imperial Sugar

Preheat oven to 375 degrees F. Pierce each sweet potato deeply with a fork or sharp knife a few times on each side at approximately 1-inch intervals. This allows the steam to escape during the baking. Place sweet potatoes on a foil-lined baking sheet and bake for 25-35 minutes, or until tender.


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Add the eggs one at a time and mix until well incorporated before adding the next. Add the sweet potatoes and blend into the mixture. Add the flour, vanilla, ground cinnamon, and nutmeg to the bowl. Mix on low just until combined. Pour the cheesecake mixture into the springform pan.


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STEP FIVE: Add the heavy cream, egg, vanilla extract, and ground cinnamon to the mashed yams. Pulse again until everything is thoroughly combined. Make sure to scrape down the sides of the bowl as needed. STEP SIX: Gently spoon the sweet potato mixture over the cream cheese layer in the pie crust. Try to keep a clear separation between the two.


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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.


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Step 1: beat the softened cream cheese in a large bowl on low speed until it's smooth and creamy. Step 2: add your brown sugar and cornstarch and mix until they're combined. Step 3: Add sour cream, maple syrup and vanilla extract and mix that in thoroughly. Step 4: add your eggs one at a time.


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Preparation. For Crust: Preheat oven to 350ยฐ F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform.


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Instructions. Preheat oven to 350 F. To make sweet potato filling, beat sweet potatoes with sugar and eggs. Add milk and mix until thoroughly combined. Add cinnamon, nutmeg, cloves and salt. Mix until thoroughly combined. To make cheesecake batter, beat cream cheese, ricotta cheese and eggs until well mixed. Add sugar, flour and orange extract.


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Preheat oven to 400 degrees F. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 1/4 hours. Carefully unwrap and set aside to cool. Reduce oven temperature to 350 degrees . Process gingersnaps in a food processor until finely ground.


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Set the pan aside. In a large bowl, combine graham cracker crumbs, brown sugar, ginger, nutmeg, salt, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan, pressing it firmly in the center and slightly up the edges of the pan (about 1-inch). Bake in a preheated oven for 10 minutes.


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Bake for 10 minutes. Set aside to cool. 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.


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Transfer the sweet potato to a large bowl. Add in the cream cheese and sugar, and beat with a hand mixer until smooth. Add in the eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until just combined and smooth. Pour the filling into the pan, and place the pan on a baking sheet.