Sweet Potato-Coconut Streusel Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups round buttery cracker crumbs |
1/2 cup finely chopped pecans |
1/3 cup flaked coconut |
1/3 cup butter or margarine, melted |
1/4 cup all-purpose flour |
1 tablespoon brown sugar |
2 tablespoons butter or margarine |
1/2 cup flaked coconut |
1/2 cup pecan pieces |
3 (8-ounce) packages cream cheese, softened |
1 cup firmly packed brown sugar |
1 cup cooked, mashed sweet potato |
1/2 cup kahlúa or other coffee-flavored liqueur |
3/4 teaspoon ground cinnamon |
3 large eggs |
garnishes: sweetened whipped cream, ground cinnamon |
Directions:
1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 up sides of a 9 springform pan. Bake at 350° for 10 to 12 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325°.
2. Combine flour and 1 tablespoon brown sugar; then cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in 1/2 cup coconut and 1/2 cup pecan pieces. Set mixture aside.
3. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup brown sugar, beating well. Add sweet potato, Kahlúa, and 3/4 teaspoon cinnamon; beat at low speed until blended. Add eggs, one at a time, beating after each addition. Pour batter into prepared crust.
4. Bake at 325° for 45 minutes. Remove cheesecake from oven and sprinkle coconut mixture over top. Bake 25 additional minutes. Let cheesecake cool to room temperature in pan on a wire rack. Cover and chill. Before serving, remove sides of pan. Garnish, if desired.
5. Note: Sprinkling cinnamon over two intricately shaped forks offers an appetizing invitation to enjoy this luscious slice.
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