My¬†November Goal post revealed my food goal for November, which is to explore and test my Thanksgiving recipes instead of winging them the night before or day of. So I have been in¬†search for the perfect Thanksgiving dessert recipe¬†-something new and different that my family has yet to try. ¬†To find this recipe, I have been reading tons of magazines and blogs. While browsing Bon Appetit I finally came across a Sweet¬† Potato Cheesecake Recipe.
I don’t bake much, but I have been lately. Having a Kitchen Aid Mixer and a Vitamix has made me more adventurous in the Kitchen. These tools are must haves and I can’t believe I use to cook and attempt to bake with out them. They save me in the kitchen.
Okay, lets talk about Sweet Potatoes…
When baking this recipe there were so many firsts for me.
It was my first time making a Cheesecake and using a springform pan. First time ever using sweet potato as a dessert. And it was my first time doing a water bath.
So lets define some important tools you must know before you continue on…
Springform pan: is a type of bakeware which features sides that can be removed from the base. This is a must have when making cheesecake. Like any product, you can find one to fit your budget. I got mine at Sur La Table¬†for under $15.
Water bath: At this point your cheesecake is already assembled in the springform pan. Now you are going to place it (cheesecake springform pan and all) in a bigger baking pan. You will boil water over the stove. Once water comes to a boil you will pour the boiling water into the bigger baking pan until it is about 1 inch deep up the side of the springform pan. Then you will transfer the cheesecake and water bath to the oven and bake. The¬†water bath¬†keeps the cheesecake moist and prevents drying and cracking.
So there are two parts to this cake, the Oat-Pecan Crust and the Cheesecake Filling.
all ingredients are organic
- 2/3 cup whole pecans
- 1/3 cup large rolled oats (aka old fashioned oats.)
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/3 cup unsalted butter, melted
- Preheat oven to 350 F
- Combine all dry ingredients in Vitamix.
- Select Variable 1, push start, slowly increase to Variable 6 for 5 seconds.
- Bring back down to Variable 1 and pour melted butter in though the lid opening.
- Pulse until everything is blended.
- Transfer crust mixture to a 9″ springform pan, pressing it into the bottom and 1″ up the sides.
- Bake for 12 minutes.
- Place on wire rack to cool.
All ingredients are organic
- 1/2 cup sour cream
- 3 large eggs
- 1 cup sweet potato, cooked and cooled
- 1.5 lbs or 24 oz. cream cheese, room temperature
- 1 cup brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- Peel and Cup the sweet potatoes, boil them until soft.
- Combine all ingredients in Vitamix.
- Select Variable 1, push start, increase to variable 10 until all is blended
- Start water bath, (for additional notes check above) bring 2 quarts of water to a boil.
- Position the springform pan inside large baking pan/dish.
- Pour filling into crust.
- Pour water in the outer baking pan/dish until it reaches 1″ up the springform pan.
- Transfer cheesecake in the water bath to the oven and bake for 60 minutes, until edges are firm.
- Remove cheesecake from water bath and cool cheesecake on cooling rack for 1 hour.
- Then transfer cake to refrigerator and cool completely for 4 hours.
- When ready, run a thin knife around sides, remove springform pan sides.
- Serve with whipped cream.
Important note: Make sure your cream cheese is room temperature. If it is cold the eggs will not mix well. It will be lumpy.
¬†Wondering how this taste!? Well it turned out delicious. I brought it to work and it was gone in 5 minutes.¬†
What is your favorite Thanksgiving dessert? What are you making for Thanksgiving? Have your tried sweet potatoes as a dessert?
¬© 2014 sweat1xdaily