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sweet potato pie, coconut, pecan cheesecake

(2 ratings)
tonyaustin avatar
Recipe by
Tony Austin
@tonyaustin
Pembroke Pines, FL

A dessert for for any occassion. Sweet potato pie, and cheesecake all in one. Can be eaten cold to enjoy a creamy cheesecake, or warm to have a southern sweet potato pie.

►
(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min

Ingredients For sweet potato pie, coconut, pecan cheesecake

  • CRUST
  • 2 c
    graham crackers crumbs
  • 1 stick
    unsalted butter
  • 1 Tbsp
    light brown sugar
  • 1 Tbsp
    granulated sugar
  • CHEESECAKE
  • 2 pkg
    cream cheese
  • 1 1/2 c
    sugar
  • 4 lg
    eggs
  • 1 pinch
    salt
  • 1/2 c
    sour cream
  • 1/3 c
    all purpose flour
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    ground cinnamon
  • SWEET POTATO MIXTURE
  • 2 lg
    sweet potatoes
  • 1/2 c
    heavy cream
  • 2 Tbsp
    ground cinnamon
  • 1 tsp
    ground allspice
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    ground ginger
  • 1 c
    chopped pecans
  • 1/2 stick
    melted butter
  • 1 tsp
    vanilla extract
  • CANIED PECANS
  • 2 Tbsp
    sugar
  • 1 c
    pecans
  • 1/4 c
    melted butter
  • TOASTED COCONUT
  • 1
    handful shaved coconut
  • 1/3 c
    sugar

How To Make sweet potato pie, coconut, pecan cheesecake

  • 1
    Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375’), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
  • 2
    Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
  • 3
    To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
  • 4
    Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 mins or until center is firm.
  • 5
    Let the cake cool completely in pan on rack for 30 minutes.
  • 6
    For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
  • 7
    Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
  • 8
    Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Sweet Potato Pie, Coconut, Pecan Cheesecake:

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