Sweet Potato Cheesecake W Caramel Pecan Sauce Recipes

Steps:

• Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Steps:

• 1. pre heat oven to 375 degress
• 2. place pot onto the stove 6c of water. peel yam and dice into small cubed squares. place into the pot let boil for 10mins.
• 3. combine wafer cumbs and melted butter.into a round cake pan pack the crumbs evenly at the bottom and around the sides.place pan into oven for about 5mins.remove from oven and set a side.
• 4. place 3 8oz cream cheese into a bowl. Add 1/4c sour cream,3/4c sugar. Mix together until fluffy creamy texture. add eggs one at a time mixing well. Make sure each eggs is completely mixed in for add next egg.
• 5. remove yams from the stove a drain water. place yams into a food processer adding 1tbsp cinnamon,1tbsp molasses,1/4c heavy whipping cream,1/2c sugar,1/2c brown sugar,1tsp nutmeg,2tbsp cornstarch,and llg egg.puree until texture is thick an creamy.
• 6. place half of cream cheese evenly at the bottom of cake pan then add yam mixer into the center then the rest of the cream cheese on top of the yam mixer. creating a three layer cake. you will also need a square cooking pan to place the cake pan into filling it half way with water. this will keep the moisture into the center of the cheesecake and want dry it out.place cake into the oven a cook for 1 hr on 375.
• 7. while cake is in the oven you can prepare the caramel sauce. on a medium fire place sauce pan onto the stove place 1c butter into the pan let butter melt then add the 1c sugar let sugar completely dissovlves.stirring ocassionally but keeping a close eye on the stove sugar will start to caramelize should take about 10 mins. once caramel is formed should be a nice brown glossy texture.place caramel into a food processer it will be very hot so be careful not to burn your self and make sure you don't get caramel onto your skin. once caramel is in the processer add 4oz cream cheese and 1/4c heavy whipping cream. It will be very hot so before blending place a kitchen towel over the top of blender. blend until caramel is anice a smooth texture.
• 8. once cake is done turn off oven and let cake rest for 10mins with the oven door open. then remove cheesecake from the oven gently place caramel sauce onto the cheesecake evenly adding 1c pecan pieces as the finishing touches. place cheesecake into he freeze for 30min to cool and harden. Then remove from oven and you are ready to sure. Bon Appetti!!!

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Steps:

• Beat butter and sugar at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour and baking soda.
• Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
• Add remaining half of flour mixture, and beat until blended.
• Add vanilla and next 5 ingredients, beating at medium speed until smooth.
• Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
• 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 5 minutes.
• Remove warm cakes from pan, and sprinkle with toasted pecans.
• Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
• Serve with vanilla ice cream or ice-cold heavy cream, if desired.
• *Caramel-Pecan Sauce:.
• Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
• Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
• Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.