Sweet Potato Cheesecake Squares with Cashew Crumble Topping and Crust

April 13, 2010 § 2 Comments

 

 

Although the name is a mouth full and the ingredients and preparation list look a little tedious they are very easy to make. I promise you they are so worth it. Enjoy.

Sweet Potato Cheesecake Squares with Cashew Crumble Topping and Crust

Crust:

  • 1 cup all-purpose flour
  • 3/4 cup (packed) Dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 1 cup cashews (about 4 ounces)
  • 3/4 cup old-fashioned oats

Filling:

  • 1 (8-ounce) package cream cheese, room temperature
  • 1 large Sweet Potato (3/4 cup)
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon all spice

Topping:

  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract

 

For crust:
Preheat oven to 350°.  Butter a 9x9x2-inch square metal baking pan and set a side for the crust. Line rimmed baking sheet with parchment and set a side for the topping. Using a food processor, blend first 4 ingredients until coarse meal forms. Add cashews and process until nuts are chopped. Add oats process until mixture is moistened but not clumping. Press 3 1/2 cups crumbs on to bottom of prepared square pan. Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 25 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling: *If you don’t want to use fresh sweet potato you can buy canned.
Boil sweet potato in the skin for about 30 min. Peel and measure about 3/4 cup. Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about, 4 hours. But is best when refrigerated overnight. Cut into squares.

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