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Praline-Sweet Potato Cheesecake Recipe

Praline-Sweet Potato Cheesecake Recipe

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Ingredients:

Serving

cooking spray
1/3 cup granulated sugar
3 tbsp water
1 tbsp light corn syrup
1/2 tsp vanilla extract
3/4 cup pecans, chopped
2 tps. butter
1/4 tsp salt
1 3/4 cups graham cracker crumbs
3 tbsp granulated sugar
1 1/2 tbsp butter, melted
1 tbsp water
2 (15 oz) cans sweet potatoes in syrup, drained
1 cup dark brown sugar , packed
1 (8 oz) package reduced-fat cream cheese
1 (8 oz) package fat free cream cheese
1 (8 oz) container nonfat sour cream
1/4 cup all-purpose flour
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
2 large eggs
2 large egg whites

Directions:

FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes. Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until ground.
FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps. water in a bowl. Toss with a fork. Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray. Bake at 350F for 10 minutes. Cool on a wire rack. Reduce oven temperature ot 325°F.
FOR THE FILLING: Place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add puréed potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; plulse 3 times or until blended. Pour filling into crust. Bake 325F fo 55 minutes. Turn off oven. (Do not remove cheesecake from oven). Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	286.33 Kcal (1199 kJ)
Calories from fat	112.35 Kcal
		% Daily Value*
Total Fat	12.48g	19%
Cholesterol	27.9mg	9%
Sodium	187.83mg	8%
Potassium	105.04mg	2%
Total Carbs	40.95g	14%
Sugars	26.51g	106%
Dietary Fiber	2.03g	8%
Protein	4.42g	9%
Vitamin C	0.5mg	1%
Iron	1.2mg	7%
Calcium	39.8mg	4%

Amount Per 100 g
Calories	334.32 Kcal (1400 kJ)
Calories from fat	131.18 Kcal
		% Daily Value*
Total Fat	14.58g	19%
Cholesterol	32.58mg	9%
Sodium	219.31mg	8%
Potassium	122.64mg	2%
Total Carbs	47.82g	14%
Sugars	30.95g	106%
Dietary Fiber	2.37g	8%
Protein	5.16g	9%
Vitamin C	0.6mg	1%
Iron	1.4mg	7%
Calcium	46.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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