Sweet Potato Cheesecake with a Pound Cake Crust
|Serves:||Makes 16 servings.|
|2 medium||sweet potatoes, peeled & chopped|
|2 Tbsp||melted butter|
get recipes @ goboldwithbutter.com
|1||loaf pound cake, cut into 20 thin slices|
|3 pkg||(8 oz each) cream cheese, room temperature|
|1 1/4 c||lightly packed brown sugar (*see note)|
|3 large||eggs, room temperature|
|1 c||heavy cream|
|2 tsp||vanilla extract|
|1 tsp||ground nutmeg|
|1 tsp||ground cinnamon|
|1/2 tsp||ground cloves|
|PRALINE TOPPING (OPTIONAL)|
|2 Tbsp||light brown sugar|
|2 Tbsp||corn starch|
|1 c||dark corn syrup|
|1/2 c||chopped pecans|
Try Diamond of California Nuts
|1 tsp||vanilla extract|
I was watching the show "$40 a Day" on the Food Network channel a few years ago, and they were in Atlanta. They featured Sweet Auburn Bread Co. and this sweet potato cheesecake that's made using pound cake as the crust instead of the normal graham cracker crust. I love sweet potatoes and homemade pound cake; so I just had to try it.
I love pecan struesel over sweet potato casserole, so I decided to add another dimension of "yumminess" to this recipe by drizzling it with a praline topping/sauce!
*When I made this, I didn't get a chance to take a picture; so the picture I'm using at this time is from the original recipe. I'll be making this again for the holidays, so I'll be sure to remember to take a good picture & post it at that time.
In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the pecans & vanilla. Cool slightly.