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Caramel Sweet Potato Cheesecake
Caramel Sweet Potato Cheesecake
- Recipe Submitted by maryjosh on 03/27/2019
Ingredients List
- 250g digestive biscuits, coarsely broken
- 100g unsalted butter, melted
- 3 teaspoon ground ginger
- 650g sweet potato, peeled, chopped
- 500g cream cheese, at room temperature, chopped
- 140g (2/3 cup, firmly packed) brown sugar
- 380g can Nestlé Top ‘n’ Fill Caramel
- 3 eggs
- Double cream, to serve
- Chopped pecans, to serve
- CARAMEL SAUCE
- 165g (3/4 cup, firmly packed) brown sugar
- 125g (1/2 cup) crème fraîche
- 20g butter, chopped
Directions
Step 1
Release the base of a 23cm (base measurement) springform pan and invert. Line the base with baking paper and secure in the pan, allowing the edges to overhang.
Step 2
Process the biscuits in a food processor until finely crushed. Add butter and 1 tsp ginger and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan, leaving a 1cm border at the top. Place in the fridge for 30 minutes to chill.
Step 3
Meanwhile, steam the sweet potato for 20 minutes or until tender. Set aside to cool slightly. Process in a clean food processor until smooth. Transfer to a bowl.
Step 4
Preheat the oven to 160C/140C fan forced. Process the cream cheese and sugar in a clean food processor until smooth. Add the sweet potato, caramel and remaining 2 tsp ginger and process until well combined. Add the eggs and process until smooth and well combined.
Step 5
Pour cream cheese mixture into prepared pan. Bake for 50 minutes or until the centre wobbles slightly. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours to chill.
Step 6
To make the caramel sauce, heat the sugar, crème fraîche and butter in a small saucepan over low heat, stirring, until melted. Increase the heat and simmer for 2 minutes or until thickened. Cool slightly.
Step 7
Serve the cheesecake topped with double cream and pecans, and drizzled with the caramel sauce.
Release the base of a 23cm (base measurement) springform pan and invert. Line the base with baking paper and secure in the pan, allowing the edges to overhang.
Step 2
Process the biscuits in a food processor until finely crushed. Add butter and 1 tsp ginger and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan, leaving a 1cm border at the top. Place in the fridge for 30 minutes to chill.
Step 3
Meanwhile, steam the sweet potato for 20 minutes or until tender. Set aside to cool slightly. Process in a clean food processor until smooth. Transfer to a bowl.
Step 4
Preheat the oven to 160C/140C fan forced. Process the cream cheese and sugar in a clean food processor until smooth. Add the sweet potato, caramel and remaining 2 tsp ginger and process until well combined. Add the eggs and process until smooth and well combined.
Step 5
Pour cream cheese mixture into prepared pan. Bake for 50 minutes or until the centre wobbles slightly. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours to chill.
Step 6
To make the caramel sauce, heat the sugar, crème fraîche and butter in a small saucepan over low heat, stirring, until melted. Increase the heat and simmer for 2 minutes or until thickened. Cool slightly.
Step 7
Serve the cheesecake topped with double cream and pecans, and drizzled with the caramel sauce.
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