Sweet Potato Coconut Streusel Cheesecake

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Ingredients (Crust)

  • 26 round buttery crackers (Ritz), crumbled
  • 1/4 c. finely chopped pecans
  • 1/4 c. flaked coconut
  • 3 tbsp butter, melted

Ingredients (Filling)

  • 3 tbsp all-purpose flour
  • 1 tbsp brown sugar
  • 2 tbsp butter
  • 1/4 c. flaked coconut
  • 1/4 c. pecan pieces
  • 2 8-oz. Philadelpha cream cheeses, softened
  • 1/2 c. light brown sugar
  • 1/2 c. cooked, mashed sweet potato
  • 1/4 c. Kahlua liqeur
  • 1/4 tsp ground cinnamon
  • 2 large eggs

Equipment

  • 7-inch springform pan

Method (Crust)

  1. Heat oven to 350.
  2. Combine crust ingredients; stir well.
  3. Firmly press crust mixture onto bottom and 1" up sides of pan.
  4. Bake for 10 to 12 minutes; remove to wire rack and cool.

Method (Filling)

  1. Heat oven to 325.
  2. Combine flour and brown sugar.
  3. Cut in butter with a pastry blender until mixture is crumbly.
  4. Stir in coconut and pecan pieces.
  5. Set mixture aside; cover and chill.
  6. Beat cream cheese at medium speed until creamy.
  7. Gradually add brown sugar, beating well.
  8. Add sweet potato, Kahlua, and cinnamon; beat at low speed until blended.
  9. Add eggs, 1 at a time, beating after each addition.
  10. Pour batter into prepared crust.
  11. Bake for 50 minutes.
  12. Remove cheesecake from oven; sprinkle coconut mixture over top.
  13. Bake for another 25 minutes.
  14. Let cheesecake cool to room temperature in pan on a wire rack.
  15. Cover and chill;

Serving

  • Gently run a knife around edge to release from sides of pan.
  • Garnish with whipped cream, ground cinnamon.

Note

  • Sprinkling cinnamon over two intricately shaped forks offers an appetizing invitation to enjoy a luscious slice.