Why You’ll Love this Sweet Potato Cheesecake With Praline Topping Recipe
If you’re looking for a dessert that’s both comforting and indulgent, you’re going to love this Sweet Potato Cheesecake with Praline Topping.
This recipe combines the creamy richness of cheesecake with the warm, earthy flavor of sweet potatoes, creating a unique and delightful experience. The praline topping adds a crunchy texture and a hint of sweetness that perfectly complements the smooth filling.
I promise, each bite feels like a warm hug. Plus, it’s an excellent way to impress your guests at gatherings or simply treat yourself on a cozy evening.
Trust me, you won’t want to miss this one!
Ingredients of Sweet Potato Cheesecake With Praline Topping
When it comes to making a dessert that feels like a warm hug, this Sweet Potato Cheesecake with Praline Topping hits all the right notes. Seriously, what’s not to love? You get a creamy, dreamy cheesecake base infused with the deliciousness of sweet potatoes, topped off with a crunchy, caramel-like praline that’s just heavenly.
You’ll want to gather your ingredients and get ready to impress not just your taste buds but anyone lucky enough to share this treat with you. So, let’s plunge into the list of ingredients you’ll need to whip up this delightful dessert.
Ingredients:
- 1 3/4 cups graham cracker or gingersnap crumbs
- 3 tablespoons sugar
- 1 pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 lb cream cheese, at room temperature
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup sweet potato puree
- 1/2 cup pecan halves
- 1 tablespoon butter
- 2 tablespoons brown sugar, packed
Now that you have your ingredients lined up, let’s chat about a couple of things. First off, if you’re feeling adventurous, consider using gingersnap crumbs for the crust instead of graham crackers. It adds a lovely zing that pairs beautifully with the sweet potato flavor.
Also, make sure your cream cheese is at room temperature before you start mixing; this helps achieve that super smooth texture we all adore in a cheesecake. And if you’re like me and occasionally forget to take things out of the fridge on time, just give it a quick nuke in the microwave for about 15-20 seconds.
Just keep an eye on it so it doesn’t melt – we want creamy, not gooey. Happy baking!
How to Make Sweet Potato Cheesecake With Praline Topping
Alright, let’s get this sweet potato cheesecake party started. First things first, you’ll want to tackle the crust. Grab 1 3/4 cups of either graham cracker or gingersnap crumbs—if you’re feeling adventurous, go for the gingersnap. It adds a delightful kick.
Now, mix those crumbs with 3 tablespoons of sugar and just a pinch of salt in a medium-sized bowl. Drizzle in 1/4 cup of melted unsalted butter and stir everything together until it’s all nice and moist. Pour this mixture into a 9-inch springform pan that you’ve buttered up, and press it firmly into an even layer on the bottom and up the sides. This part can be a bit messy, but hey, it’s all part of the fun, right?
Once that’s ready, pop it in the fridge for 30 minutes while you preheat your oven to a cozy 350 degrees.
Now, onto the filling, which is where the magic really happens. In a large bowl, beat 1 pound of cream cheese at medium speed until it’s creamy and dreamy. Scrape down the sides of the bowl to make sure everything is getting mixed in.
With the mixer running, gradually add in 3/4 cup of packed light brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This is where your kitchen will start to smell like a holiday dream.
Next, add in 2 teaspoons of pure vanilla extract and then the eggs, one at a time, mixing well after each addition. Finally, blend in 1 cup of sweet potato puree. If you’re like me and can sometimes forget the basics, make sure your sweet potato is smooth and lump-free.
Once your filling is ready, pour it into the chilled crust and smooth the top with a spatula. Bake this beauty in the oven for about 40 minutes, or until it’s set. Let it cool on a wire rack and resist the urge to indulge right away—trust me, it’s worth the wait.
While your cheesecake is cooling, let’s make that praline topping. Coarsely chop 1/2 cup of pecan halves and melt 1 tablespoon of butter in a small skillet over medium heat. Toss in the pecans, sprinkle them with 2 tablespoons of packed brown sugar, and cook while stirring until the sugar melts and the nuts are beautifully caramel-coated.
It’s like a little dance of deliciousness happening in your pan. Once your cheesecake is completely cooled, spoon that praline mixture around the edge and let it chill in the fridge until you’re ready to serve.
And there you have it—a sweet potato cheesecake that not only looks impressive but tastes like a slice of heaven. Enjoy!
Sweet Potato Cheesecake With Praline Topping Substitutions & Variations
Now that your delicious sweet potato cheesecake is baked and cooled, let’s explore some fun substitutions and variations to personalize it.
Instead of graham crackers, try using crushed gingersnaps for a spicier kick. If you’re dairy-free, swap cream cheese for a vegan alternative like cashew cream.
For the topping, consider using walnuts or almonds instead of pecans. You can also add a splash of maple syrup to your sweet potato puree for extra sweetness.
Finally, experiment with spices—adding cardamom or allspice can create a unique flavor profile. Enjoy making it your own!
What to Serve with Sweet Potato Cheesecake With Praline Topping
While I enjoy savoring my sweet potato cheesecake with praline topping on its own, pairing it with the right accompaniments can elevate the experience even further.
I love serving it with a dollop of fresh whipped cream, which adds a light and airy texture. A scoop of vanilla ice cream on the side brings a creamy contrast that complements the cheesecake’s flavors beautifully.
For a bit of tartness, a drizzle of caramel or chocolate sauce works wonders.
Finally, I sometimes add a sprinkle of cinnamon or nutmeg on top for an extra touch that ties everything together perfectly.
Enjoy!
Additional Tips & Notes
To guarantee your sweet potato cheesecake with praline topping turns out perfectly, I’ve gathered a few tips that can help enhance the overall experience.
Make sure your cream cheese is at room temperature; it blends better and guarantees a smooth filling.
Don’t skip refrigerating the crust; this step helps it set nicely.
For the praline topping, keep an eye on the pecans while cooking to avoid burning.
If you want a richer flavor, consider adding a splash of bourbon to the filling.
Finally, allow the cheesecake to cool completely before slicing—this will help maintain its shape and make serving easier.
Enjoy!