Sweet potatoes and cheesecake all together.
Ingredients
- ½ cups whole pecans: 1 piece
- brown sugar: 0.33333 cup
- ½ tablespoons all-purpose flour: 6 piece
- ground cinnamon: 0.5 tsp
- salt: 0.25 tsp
- unsalted butter: 0.5 cup
- egg: 1 piece (beaten)
- sweet potatoes: 2 piece (cubed)
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- cream cheese, at room temperature: 2 packages (3 ounce packages)
- brown sugar: 1 cup
- sour cream: 0.5 cup
- eggs: 2 piece
- ground cinnamon: 1 tsp
- ground ginger: 1 tsp
- vanilla bean: 1 piece
Metric Conversion
Stages of cooking
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Pour pecans into a blender; grind into a meal.
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Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
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Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
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Preheat oven to 325 degrees F (165 degrees C).
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Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
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Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
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Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
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Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
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Pour cream cheese mixture into the cooled crust.
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Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.