Coconut-Sweet Potato Cheesecake Recipe

Name: Coconut-Sweet Potato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams); 1 cup water; 1/4 cup orange juice; 3 tablespoons sugar; 3 tablespoons (packed) golden brown sugar; 2 teaspoons unsalted butter; 2 teaspoons fresh lemon juice; 1 teaspoon (packed) finely grated orange peel; 1 teaspoon (packed) finely grated lemon peel; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Pinch of ground nutmeg; 1 large egg; 2 tablespoons whipping cream; Powdered sugar; 1 1/2 cups graham cracker crumbs; 5 tablespoons unsalted butter, melted; 2 1/2 8-ounce packages cream cheese, room temperature; 3/4 cup whole-milk ricotta cheese; 3/4 cup sugar; 4 large eggs; 1 15-ounce can sweetened cream of coconut (such as Coco Lopez)*; 2 tablespoons fresh lemon juice; 1 teaspoon (packed) finely grated lemon peel; 1 teaspoon vanilla extract; 1 cup sweetened flaked coconut; Additional sweetened flaked coconut, toasted

Servings: persons

4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons (packed) golden brown sugar
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 large egg
2 tablespoons whipping cream
Powdered sugar
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 large eggs
1 15-ounce can sweetened cream of coconut (such as Coco Lopez)*
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
Additional sweetened flaked coconut, toasted

1
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
2
Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
3
Preheat oven to 350u00b0F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
4
Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
5
Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
6
*Available in the liquor section of most supermarkets.

1329

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams), 1 cup water, 1/4 cup orange juice, 3 tablespoons sugar, and more.

Yes, Coconut-Sweet Potato Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Sweet Potato Cheesecake

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