Sweet Potato & Pear CheesecakeFrom RABBIT HILL INN
Yield:Yields 1 - 10" X 2 ½" spring loaded pan
This particular cheesecake has garnered the most requests for the recipe than any side dish. It works well with beef, chicken, lamb, pork... whatever you like! Give it a try and have some Rabbit Hill Inn at home
From the recipe files of: Russell Stannard, Executive Chef
1/3 tsp nutmeg
1/3 tsp ground clove
2/3 tsp white pepper
1/3 tsp allspice
1 1/2 tsp salt
1 1/2 lbs cream cheese
2 egg yolks
2 diced pears
4 whole eggs
2/3 cup heavy cream
1 1/2 cups graham cracker crumbs
2 1/2 oz melted butter
2 lbs peeled, cooked, and pureed sweet potatoes
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 1½ hours or until a knife inserted through the center of the cake comes out clean.