When you like candy potato pie, you will have to take a look at this brown sugar candy potato cheesecake! Made with candy potato puree, brown sugar, and a variety of spices, the creamy cheesecake filling packs a ton of taste. And the crunchy graham cracker crust is the very best distinction to the silky clean meringue topping.
Candy Potato Pie Cheesecake
I love to take vintage Thanksgiving pie recipes and switch them into cheesecake recipes. I’ve grew to become pecan pie into pecan pie cheesecake and pumpkin pie into pumpkin pie cheesecake. And now, I’ve made candy potato pie into candy potato pie cheesecake!
I in finding pie cheesecakes to be far more a laugh than common pie… and far more scrumptious! However the most efficient phase about Thanksgiving cheesecakes? You’ll lead them to weeks – or months – upfront and retailer within the refrigerator or freezer till wanted.
Why You’ll Love Brown Sugar Candy Potato Cheesecake
- Texture: Crunchy, creamy, and silky clean, this cheesecake has the entire highest textures. And also you get to enjoy every one in each chunk of cheesecake!
- Taste: This brown sugar candy potato cheesecake packs SO a lot taste in each chunk! The candy potato puree is simply the bottom taste. Which we accentuate with brown sugar, vanilla, a variety of cinnamon, and heat spices like ginger, all-spice, and nutmeg.
- Comfort: Make a do-it-yourself cheesecake is for sure a exertions of affection. And calls for endurance, as a result of this recipe calls for a number of hours of chilling. However that is if truth be told excellent information for any person who loves to make dessert upfront! As a result of you’ll be able to make the crust, submitting, and topping as much as 48 hours upfront.
- Wow Issue: Certain, the textures and flavors on this candy potato cheesecake are out-of-this-world. However this dessert may be a complete showstopper! Between the brilliant orange filling and mile-high meringue topping, this dessert may have your visitors raving.
Roasted Candy Potatoes VS Candy Potato Puree
I take advantage of and suggest the usage of canned candy potato puree. My reasoning in the back of this advice is persuade. That being mentioned, chances are you’ll completely roast your personal candy potatoes! And they’re going to most likely give the candy potato cheesecake scrumptious taste.
Simply be sure you plan forward time smart for roasting the candy potatoes. Cool the candy potatoes totally sooner than peeling them, mashing them right into a puree, and including them into the batter. You are going to desire a meals processor or blender to create your personal do-it-yourself candy potato puree. Ensure there are not any lumps or chunks.
Make the Graham Cracker Crumb Crust
A graham cracker crust provides a lot wanted texture distinction to the creamy cheesecake filling… and tastes divine! Made with melted butter, brown sugar and spices, this one is further scrumptious. Listed below are a couple of pointers that can assist you make the most efficient crust ever.
- Preheat the oven to 350 levels no less than 20 mins sooner than you intend on baking. This guarantees the oven has sufficient time to succeed in the right kind temperature!
- Prep your pan via spraying it with non-stick baking spray. Then wrap the ground and facets of the pan with heavy-duty further large tinfoil. You wish to have so as to add a couple of layers right here to verify no water creeps thru whilst you position the pan within the water tub. Right here’s my information on make a very easy water tub for a cheesecake.
- For ease, be happy to make use of pre-crushed graham cracker crumbs. Or, upload graham crackers to a meals processor and pulse into nice crumbs, then measure and use as wanted.
- In part bake the crust sooner than including the candy potato pie filling. This promises a crunchy graham cracker crust.
Make the Candy Potato Pie Cheesecake Filling
- You’ll want to use room temperature substances! A very powerful being the cream cheese, bitter cream, and eggs. If the cream cheese isn’t room temperature, whilst you attempt to beat the cream cheese it’ll clump up.
- Beat the cream cheese and bitter cream on medium-speed till totally clean! You’ll want to forestall and scrape the edges and bowl a number of occasions all over this procedure to verify there are not any lumps hiding.
- While you upload the eggs, be certain that your mixer is at the lowest velocity environment. Upload the eggs one after the other and blend till simply mixed. Over beating the eggs accommodates an excessive amount of air into the batter. This reasons the batter to upward thrust within the oven after which fall as soon as got rid of from warmth.
- Bake in a water tub! Don’t skip this step or your cheesecake is not going to bake up silky clean and creamy.
- After baking, permit the cheesecake to chill within the grew to become off oven. This is helping the cheesecake cool slowly, which helps to keep it creamy and is helping keep away from cracking.
- Don’t take away cheesecake from the springform pan till you’re in a position to best and serve it! It wishes to cool IN the pan.
Make the Meringue Topping
To make this additional particular, best this cheesecake with a billowy meringue topping! Candy, silky clean, and a complete showstopper, it’s price the additional effort. Listed below are a couple of pointers that can assist you alongside the way in which:
- You’ll want 5 egg whites for the topping. Save the two egg whites from the cheesecake filling to make use of within the meringue topping recipe. That approach you best want to crack 3 extra eggs open.
- I love to make the meringue topping the day I plan on serving the cheesecake. However to save lots of time, you’ll be able to do it as much as 12 hours sooner than you intend on serving. You’ll best the totally cooled cheesecake with the meringue topping after which retailer within the refrigerator till wanted.
- To toast the meringue topping, you’ll desire a kitchen torch. I don’t suggest toasting the meringue beneath the broiler as a result of this may increasingly warmth the cheesecake again up. However in a pinch, you’ll be able to do that means. Then kick back for a minimum of half-hour.
- You’ll get fancy and pipe the meringue topping at the cheesecake. Or just use a spoon to swirl and unfold it go the outside (which is my go-to means).
Particular Apparatus for this Recipe
The Absolute best Candy Potato Cheesecake
When you like candy potato pie, you will have to take a look at this brown sugar candy potato cheesecake! Made with candy potato puree, brown sugar, and a variety of spices, the creamy cheesecake filling packs a ton of taste. And the crunchy graham cracker crust is the very best distinction to the silky clean meringue topping.
Elements
For the Graham Cracker Crust:
- 2 cups (220g) graham cracker crumbs
- 1/3 cup (71g) gentle brown sugar packed
- 1/4 teaspoon floor ginger
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Candy Potato Cheesecake Filling:
- 3 8 ounce applications (681g) brick-style cream cheese room temperature
- 3/4 cup (170g) bitter cream room temperature
- 1 15 ounce can candy potato puree
- 1 and 1/2 cups (319g) gentle brown sugar packed
- 2 teaspoons vanilla extract
- 2 teaspoons floor cinnamon
- 1 and 1/2 teaspoons floor ginger
- 1/2 teaspoon floor all-spice
- 1/4 teaspoon floor nutmeg
- 3 massive eggs room temperature
- 2 massive egg yolks room temperature
- 2 Tablespoons (28g) all-purpose flour
For the Meringue Topping:
- 5 massive egg whites room temperature
- 1 cup (199g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Directions
For the Graham Cracker Crust:
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Preheat the oven to 350 levels (F). Flippantly spray a 9″ springform pan with non-stick spray.
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Wrap the ground and facets of the pan with heavy-duty further large tinfoil. I like to recommend doing a number of diligent layers right here to verify no water creeps thru whilst you position the pan within the water tub. Set the pan apart.
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In a big bowl, mix graham cracker crumbs, brown sugar, ginger, nutmeg, salt, and melted butter; stir smartly to mix. Firmly pat the combination into the ready pan, urgent it firmly within the heart and fairly up the sides of the pan (about 1-inch).
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Bake in a preheated oven for 10 mins. Position in part baked crust on a cooling rack and put aside when you get ready the filling. Scale back the oven temperature to 300 levels (F).
For the Candy Potato Cheesecake Filling:
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In a big meals processor or in a big bowl the usage of a hand held electrical mixer, beat the cream cheese and bitter cream on medium-speed till totally clean, scraping the bowl as wanted.
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Upload within the candy potato puree, brown sugar, vanilla, and spices, and proceed beating on medium velocity till flippantly mixed.
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Upload within the eggs and egg yolks, one after the other, and blend, at the lowest velocity environment, till simply mixed. Upload within the flour and beat on low for 10 seconds, or till simply mixed. Don’t over combine right here or the batter will upward thrust and fall within the oven!
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Pour the filling on best of the in part baked crust, and unfold flippantly, smoothing the highest.
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Position the springform pan into a big baking pan (with excessive facets) and fill the pan with 3-inches of freshly boiled water – that is your water tub.
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Position the cheesecake within the oven and bake for 1 hour and half-hour. Then flip the oven off and let the cheesecake sit down within the oven, undisturbed, for half-hour.
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Take away cheesecake from the oven, and run a knife very gently across the fringe of the cake. Position the cheesecake on a cooling rack and funky totally.
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Switch to the fridge for a minimum of 6 hours, or as much as 2 days.
For the Meringue Topping:
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Fill a big saucepan ⅓ of the way in which complete with water. Deliver to a simmer over average warmth.
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In a heatproof bowl that matches snugly on best of the pan, whisk in combination the egg whites, sugar, cream of tartar, and salt.
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Set the bowl on best of the pan of boiling water and proceed whisking till the combination reaches 135 levels (F) on a sweet thermometer.
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In moderation take away the bowl from warmth. The usage of a hand held electrical mixer, beat on medium-high velocity till cushy peaks have shaped.
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Building up the velocity to excessive and proceed beating till very stiff however spreadable peaks have shaped.
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Unfold and swirl the meringue on best of the cooled cheesecake. The usage of a kitchen torch, deeply brown the meringue. Slice and serve!
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