This cheesecake was borne out of an overabundance of Sweet Potato Pie filling. The topping almost reminds me of German Chocolate Cake frosting minus the coconut. Delicious!
ingredients.
- 1 recipe for Oat Pie Crust, unbaked
- 1/2 recipe for Sweet Potato and Whiskey Pecan Pie sweet potato filling
- 3 8-oz packages of cream cheese, room temperature
- 1/2 c. sugar
- 1/4 c. heavy cream
- 2 eggs
- 3/4 c. packed brown sugar
- 1/4 c. butter
- 1/4 c. heavy whipping cream
- 1 c. chopped pecans
directions.
- Prepare Oat Pie Crust according to directions but pat into a greased eight-inch springform pan instead of into a pie dish. Do not precook the crust.
- In a mixer beat cream cheese, white sugar,and 1/4 cup heavy cream; beat until smooth. Beat in eggs one at a time, blending well after each. Add sweet potato pie filling and blend until mixed. Pour filling into crust.
- Bake until tester inserted in center comes out clean, about one hour to one hour and 15 minutes. Turn off the oven. Let cake stand one hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
I found it took quite a bit longer than an hour for my cheesecake to firm up. You don’t need it completely firm before turning off the oven as the cake will firm when it cools. I would say that you can consider your cheesecake done when it’s very, very slightly jiggly.
It is possible to make a cake that doesn’t sink in the middle and doesn’t crack, but you have to go to extra lengths (like baking the cake in a water bath) to do so. I personally like the cheesecake sunk in a bit in the middle – especially in this recipe. The topping evens out (and fills in!) the sunken in middle as well as any cracks that may have surfaced while baking. This topping is amazing. It takes the cake.
I prebaked the crust and would not recommend doing so. I couldn’t get the crust off the bottom of the pan, which is a shame. I thought the crust was going to be the best part of the cake!
Recipe rating:
Food Snob 