Sweet Potato Cheese Cake

Top Secret Pie

Yesterday, I was watching an episode of The Best Thing I Ever Ate on the Food Network. The problem with the show is that I want to go to all the places immediately. I did eat at Giada’s favorite place in Los Angeles for Chicken Pot Pie. Anyway, there is this place in Inglewood, California called Harriet’s Cheesecakes Unlimited. They make a Sweet Potato Cheese cake that looks amazing. The only people that work there are her sons and nephews because the recipe is “top secret”. I want to drive down there and buy one and probably will soon. Anyway, here is one version. It’s not Harriet’s, but it looks good too!

Sweet Potato Cheese Cake

Serves 12

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
2 lbs sweet potatoes
3 (8 oz) packages cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Preheat oven to 350˚.  Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch spring form pan. Bake 10 minutes. Cool. Don’t turn the oven off.

Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don’t turn oven off. Cool sweet potatoes enough to handle, peel, and puree.

Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.


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