sweet potato pie, coconut, pecan cheesecake

Name: Sweet Potato Pie, Coconut, Pecan Cheesecake
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 12
Ingredients: ## CRUST; 2 cup(s) graham crackers crumbs; 1 stick(s) unsalted butter; 1 tablespoon(s) light brown sugar; 1 tablespoon(s) granulated sugar; ## CHEESECAKE; 2 package(s) cream cheese; 1 1/2 cup(s) sugar; 4 large eggs; 1 pinch(es) salt; 1/2 cup(s) sour cream; 1/3 cup(s) all purpose flour; 1 teaspoon(s) vanilla extract; 2 tablespoon(s) ground cinnamon; ## SWEET POTATO MIXTURE; 2 large sweet potatoes; 1/2 cup(s) heavy cream; 2 tablespoon(s) ground cinnamon; 1 teaspoon(s) ground allspice; 1 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground ginger; 1 cup(s) chopped pecans; 1/2 stick(s) melted butter; 1 teaspoon(s) vanilla extract; ## CANIED PECANS; 2 tablespoon(s) sugar; 1 cup(s) pecans; 1/4 cup(s) melted butter; ## TOASTED COCONUT; 1 - handful shaved coconut

(2 RATINGS)

198 Pinches 1 Photo

Tony Austin

Pembroke Pines, FL

Updated on May 15, 2012

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.

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Sweet Potato Pie Cheesecake w/ Coconut and Pecans

prep time 1 Hr

cook time 1 Hr 15 Min

method ---

yield 12 serving(s)

Ingredients

CRUST
2 cups graham crackers crumbs
1 stick unsalted butter
1 tablespoon light brown sugar
1 tablespoon granulated sugar
CHEESECAKE
2 packages cream cheese
1 1/2 cups sugar
4 large eggs
1 pinch salt
1/2 cup sour cream
1/3 cup all purpose flour
1 teaspoon vanilla extract
2 tablespoons ground cinnamon
SWEET POTATO MIXTURE
2 large sweet potatoes
1/2 cup heavy cream
2 tablespoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped pecans
1/2 stick melted butter
1 teaspoon vanilla extract
CANIED PECANS
2 tablespoons sugar
1 cup pecans
1/4 cup melted butter
TOASTED COCONUT
1 - handful shaved coconut
1/3 cup sugar

How To Make sweet potato pie, coconut, pecan cheesecake

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

Let the cake cool completely in pan on rack for 30 minutes.
Step 6

For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
Step 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.
Step 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.
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