When you like candy potato pie, you must do this brown sugar candy potato cheesecake! Made with candy potato puree, brown sugar, and loads of spices, the creamy cheesecake filling packs a ton of taste. And the crunchy graham cracker crust is the proper distinction to the silky easy meringue topping.
Candy Potato Pie Cheesecake
I prefer to take traditional Thanksgiving pie recipes and switch them into cheesecake recipes. I’ve turned 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 discover pie cheesecakes to be far more enjoyable than common pie… and far more scrumptious! However the most effective half about Thanksgiving cheesecakes? You can also make them weeks – or months – upfront and retailer within the fridge or freezer till wanted.
Why You’ll Love Brown Sugar Candy Potato Cheesecake
- Texture: Crunchy, creamy, and silky easy, this cheesecake has all the most effective textures. And also you get to expertise each 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 intensify with brown sugar, vanilla, loads of cinnamon, and heat spices like ginger, all-spice, and nutmeg.
- Comfort: Make a do-it-yourself cheesecake is unquestionably a labor of affection. And requires persistence, as a result of this recipe requires a number of hours of chilling. However that is really excellent news for anybody who likes to make dessert upfront! As a result of you may 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 can also be a complete showstopper! Between the brilliant orange filling and mile-high meringue topping, this dessert could have your visitors raving.
Roasted Candy Potatoes VS Candy Potato Puree
I take advantage of and advocate utilizing canned candy potato puree. My reasoning behind this advice is persuade. That being mentioned, it’s possible you’ll completely roast your individual candy potatoes! And they’re going to probably give the candy potato cheesecake scrumptious taste.
Simply remember to plan forward time clever for roasting the candy potatoes. Cool the candy potatoes utterly earlier than peeling them, mashing them right into a puree, and including them into the batter. You have to a meals processor or blender to create your individual 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 additional scrumptious. Listed here are just a few ideas that will help you make the most effective crust ever.
- Preheat the oven to 350 levels at the very least 20 minutes earlier than you propose on baking. This ensures the oven has sufficient time to achieve the right temperature!
- Prep your pan by spraying it with non-stick baking spray. Then wrap the underside and sides of the pan with heavy-duty additional large tinfoil. You wish to add just a few layers right here to make sure no water creeps by once you place the pan within the water bathtub. Right here’s my information on the way to make a simple water bathtub for a cheesecake.
- For ease, be happy to make use of pre-crushed graham cracker crumbs. Or, add graham crackers to a meals processor and pulse into advantageous crumbs, then measure and use as wanted.
- Partially bake the crust earlier than including the candy potato pie filling. This ensures a crunchy graham cracker crust.
Make the Candy Potato Pie Cheesecake Filling
- Remember to use room temperature elements! Crucial being the cream cheese, bitter cream, and eggs. If the cream cheese isn’t room temperature, once you attempt to beat the cream cheese it’ll clump up.
- Beat the cream cheese and bitter cream on medium-speed till utterly easy! You’ll must cease and scrape the edges and bowl a number of occasions throughout this course of to make sure there are not any lumps hiding.
- If you add the eggs, be certain your mixer is on the bottom velocity setting. Add the eggs one by one and blend till simply mixed. Over beating the eggs incorporates an excessive amount of air into the batter. This causes the batter to rise within the oven after which fall as soon as faraway from warmth.
- Bake in a water bathtub! Don’t skip this step or your cheesecake won’t bake up silky easy and creamy.
- After baking, permit the cheesecake to chill contained in the turned off oven. This helps the cheesecake cool slowly, which retains it creamy and helps keep away from cracking.
- Don’t take away cheesecake from the springform pan till you’re able to high and serve it! It wants to sit back IN the pan.
Make the Meringue Topping
To make this additional particular, high this cheesecake with a billowy meringue topping! Candy, silky easy, and a complete showstopper, it’s value the additional effort. Listed here are just a few ideas that will help 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 solely must crack 3 extra eggs open.
- I prefer to make the meringue topping the day I plan on serving the cheesecake. However to avoid wasting time, you are able to do it as much as 12 hours earlier than you propose on serving. You may high the utterly cooled cheesecake with the meringue topping after which retailer within the fridge till wanted.
- To toast the meringue topping, you’ll want a kitchen torch. I don’t advocate toasting the meringue beneath the broiler as a result of this can warmth the cheesecake again up. However in a pinch, you are able to do this technique. Then chill for at the very least half-hour.
- You may get fancy and pipe the meringue topping on the cheesecake. Or just use a spoon to swirl and unfold it cross the floor (which is my go-to technique).
Particular Tools for this Recipe
The Greatest Candy Potato Cheesecake
When you like candy potato pie, you must do this brown sugar candy potato cheesecake! Made with candy potato puree, brown sugar, and loads of spices, the creamy cheesecake filling packs a ton of taste. And the crunchy graham cracker crust is the proper distinction to the silky easy meringue topping.
Substances
For the Graham Cracker Crust:
- 2 cups (220g) graham cracker crumbs
- 1/3 cup (71g) mild 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 packages (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) mild 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 giant eggs room temperature
- 2 giant egg yolks room temperature
- 2 Tablespoons (28g) all-purpose flour
For the Meringue Topping:
- 5 giant 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 underside and sides of the pan with heavy-duty additional large tinfoil. I like to recommend doing a number of diligent layers right here to make sure no water creeps by once you place the pan within the water bathtub. 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 effectively to mix. Firmly pat the combination into the ready pan, urgent it firmly within the heart and barely up the perimeters of the pan (about 1-inch).
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Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and put aside when you put together the filling. Cut 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 utilizing a handheld electrical mixer, beat the cream cheese and bitter cream on medium-speed till utterly easy, scraping the bowl as wanted.
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Add within the candy potato puree, brown sugar, vanilla, and spices, and proceed beating on medium velocity till evenly mixed.
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Add within the eggs and egg yolks, one by one, and blend, on the bottom velocity setting, till simply mixed. Add within the flour and beat on low for 10 seconds, or till simply mixed. Don’t over combine right here or the batter will rise and fall within the oven!
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Pour the filling on high of the partially baked crust, and unfold evenly, smoothing the highest.
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Place the springform pan into a big baking pan (with excessive sides) and fill the pan with 3-inches of freshly boiled water – that is your water bathtub.
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Place the cheesecake within the oven and bake for 1 hour and half-hour. Then flip the oven off and let the cheesecake sit contained in 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. Place the cheesecake on a cooling rack and funky utterly.
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Switch to the fridge for at the very least 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 full with water. Carry to a simmer over reasonable warmth.
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In a heatproof bowl that matches snugly on high of the pan, whisk collectively the egg whites, sugar, cream of tartar, and salt.
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Set the bowl on high of the pan of boiling water and proceed whisking till the combination reaches 135 levels (F) on a sweet thermometer.
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Fastidiously take away the bowl from warmth. Utilizing a handheld electrical mixer, beat on medium-high velocity till smooth peaks have shaped.
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Enhance 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 high of the cooled cheesecake. Utilizing a kitchen torch, deeply brown the meringue. Slice and serve!
