Galatoire's Sweet Potato Cheesecake Recipe
Galatoires Sweet Potato Cheesecake is an indulgent and delectable dessert that will bring a touch of sweetness to any gathering. This sweet and creamy cheesecake is enhanced with layers of classic graham cracker crust, rich cream cheese filling, and spicy sweet potatoes. Topped off with crunchy candied pecans, this delicious dessert can be served with a drizzle of spiced caramel sauce for an added wow factor. Whether you’re entertaining or looking for a sweet treat, this Galatoires Sweet Potato Cheesecake is sure to be a hit!
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Servings: 6 people
Calories: 614kcal
Equipment
- 10-inch Bundt cake pan
- Electric mixer
- oven etc.
Ingredients
For the Crust:
- 1 cup of finely crushed artisanal graham cracker crumbs a golden foundation
- 4 tablespoons of velvety butter or margarine churned to perfection
- 2 tablespoons of ethereal icing sugar sifted from the clouds of sweetness
For the Cheesecake:
- 2.25 cups of cream cheese luxuriously softened at room temperature
- A pinch 1/16 tablespoon of hand-harvested Kosher salt, for the perfect balance
- 1 egg yolk a rich addition for creamy indulgence
- 3/4 cup of pure white sugar a sweet symphony
- 3 tablespoons of all-purpose flour finely milled for the silkiest texture
- 3 eggs each one a golden orb of culinary magic
- 1/4 cup of cultured sour cream a touch of sophistication
- 1.5 teaspoons of pure vanilla extract the essence of Madagascar orchids
- 1/8 tablespoon of ground cinnamon a fragrant dance in the batter
- 2 sweet potatoes properly baked, peeled, and passed through a culinary dream
- 1/8 tablespoon of ginger powder a hint of exotic warmth
- 1/16 tablespoon of nutmeg freshly grated for aromatic allure
For Candied Pecans:
- 1/2 cup of pristine white sugar or golden granulated sugar a sweet alchemy
- 1/2 tablespoon of artisanal butter a velvety kiss for greasing the pan
- 1/2 cup of toasted pecans a crunchy delight from sun-kissed orchards
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a bundt cake pan with butter.
- Prepare the crust. In a bowl, mix together the graham cracker crumbs and icing sugar. Melt the butter or margarine in the microwave and stir it into the dry ingredients until evenly blended. Press this mixture firmly onto the bottom and up the sides of the prepared pan.
- Prepare the cheesecake filling. In a large bowl, cream together the cream cheese, sugar, and salt until light and fluffy. Beat in eggs one at a time, then stir in sour cream, flour, vanilla extract, ginger powder, ground cinnamon and nutmeg. Fold in mashed sweet potatoes.
- Pour the cheesecake filling over the crust. Place this in a preheated oven and bake for 30 minutes or until the center is set and slightly golden brown. Let cool for 10-15 minutes before transferring to a serving plate.
- Prepare the candied pecans. In a skillet, heat sugar over medium heat until it melts and becomes a thick syrup. Add the pecans and stir to coat them completely. Continue cooking for about 3 minutes, stirring constantly, until all the sugar has melted and is evenly coating the nuts. Remove from heat and spread out on parchment paper or waxed paper to cool before serving.
Notes
- If you don't have a bundt pan, you can also use a springform pan for this recipe.
- If you find the cheesecake filling too thin, add an extra egg or two and mix until everything is well combined.
- Be sure to bake the sweet potato before adding it to the cheesecake mixture - this will help ensure that your cheesecake has a smooth texture.
- To make the candied pecans extra crunchy, fry them in a skillet with butter or margarine before coating them with sugar.