I still have to keep up with my dessert plans, though. YUM! This year make a fun twist on classics and turn them into one delicious and festive dessert- Sweet Potato Cheesecake with Pecan Topping. This is just one of my tricks because I’m a savage when it comes to anything requiring finesse. I’ve never seen canned sweet potatoes in anything other than a syrup, but if you happen upon sweet potatoes in water, grab those instead. I’ve never had anything like this! Top the sweet potato cheesecake the day before you plan to serve it, or right before serving. Eat.. Roasted Beef Tenderloin with MushroomPort Sauce Recipe Roast Beef in Mushroom Sauce by Contis mushroom sauce for beef roast Roast Beef in Mushroom Sauce by Contis Elegant Port Wine Mushroom Sauce If you're looking for a stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. Once you have a good balance and a clumpy mixture, press it into a 9″ springform pan. What a delicious looking recipe! You can store the mashed sweet potato sealed in freezer storage bags in the freezer anywhere from 6 months to a year. I love the idea of this recipe, and it looks beautiful and super approachable! Just sayin’. I cannot wait to try this! To make the topping, in a heavy saucepan over medium heat melt the butter, stir in sugar until dissolve absolutely. Rinsing the potatoes gets rid of some of that sugary syrup they’ve been stored in. Preheat the oven to 350 F. Line bottom of 9-inch springform pan with parchment paper and grease with cooking spray. Mix until smooth, stopping to scrape down the sides of the bowl when necessary. I decided to flip the switch on the classic sweet potato pie. Pour warm water in roasting pan to fill it halfway via. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Stir in pecans and pour over cheesecake. The sides of the pot should look clean as whistle when you’ve finished. This post may include Amazon links. I thought the crust was going to be the best part of the cake! This cheesecake definitely screams Merry Christmas and satisfied holidays! Pulse graham crackers in a food processor to make fine crumbs. You should have about 5 cups. Add the unsalted butter to the toffee and stir rapidly- this is when the mixture will bubble up, so be careful! I must try this. After the crust has baked, leave the pan to cool down before wrapping it in two layers of heavy duty aluminum foil. Whisk in cinnamon and heavy cream and take away from the heat. Whisking occasionally, place over medium heat and bring to a simmer. Pull the sweet potato cheesecake from the fridge and drizzle the praline topping over all of the pecans. Add sweet potato pie filling and blend until mixed. Cool on a wire rack for 10 minutes. I don’t recommend freezing it with the praline topping because the texture changes upon thawing. Hi Kimberly! My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Scrape down sides with rubber spatula. It is possible to make a cake that doesn’t sink in the middle and doesn’t crack, but you have to go to extra lengths (like baking the cake in a water bath) to do so. I am a huge fan of cheesecake, but have never had one like this. I love how you showed all of the steps to make it too!! But, a cheesecake? Oreo crust, creamy peanut butter cheesecake filling loaded with chocolate chips, milk chocolate ganache with a pile of chopped Reese’s cups on top=pure bliss!!!

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