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Sweet Potato & Pear Cheesecake

Tired of the same old side dishes? Try this amazing savory cheesecake side dish. It works well with beef, poultry, lamb, pork… whatever you like.
Recipe courtesy of Rabbit Hill Inn Bed & Breakfast
Yield : 1 - 10" X 2 ½" spring loaded pan
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Ingredients
Ingredients
  • Part I
  • 1/3 tsp. nutmeg 1/3 tsp allspice
  • 1/3 tsp. ground clove 1 ½ tsp salt
  • 2/3 tsp. white pepper
  • Part II
  • 1 ½ lbs cream cheese 4 whole eggs
  • 2 egg yolks 2/3 cup heavy cream
  • 2 diced pears
  • Part III
  • 1 ½ cups graham cracker crumbs 2 ½ oz melted butter
  • Part IV
  • 2 lbs peeled, cooked, and pureed sweet potatoes

Preparation
Preparation
After having cooked and pureed the sweet potatoes in PART IV, add and incorporate the spices in PART I. Set aside.

With your electric mixer, set to medium high, beat cream cheese in PART II until soft. In a separate bowl, combine eggs, yolks, and cream and mix until incorporated. Add this to the cream cheese until well blended. Fold in the sweet potato mix. Stir in the diced pears.

Combine graham cracker crumbs and melted butter from PART III and mix until ingredients adhere. Coat spring pan with a vegetable shortening spray. Spread graham cracker mixture evenly on the bottom of the pan. Add the cream cheese-sweet
potato mix. Cover the pan with aluminum foil and place in a water bath. Cook in a 325° F oven for about 1 ½ hours or until a knife inserted through the center of the cake comes out clean.