Family Sites | Photos | Movies | Mom's Kitchen | Links
   
 
Yam Praeline Cheesecake
Ingredients
The crust:
1 3/4 cups - Graham cracker crumbs (Mama Tillie used Zwieback crumbs)
1/3 cup - Granulated sugar
1/3 cup - Butter, melted
1/4 cup - Pecans, chopped fine
1-2/3 lb - Cream cheese

The filling
1/3 cup - Granulated sugar (again)
2/3 cup - Brown sugar
3 - Eggs (whole)
1 - Yolk
1 tsp - Vanilla extract
1 - Yam (large), peeled and boiled
2 oz - Triple sec
2/3 cup - Pecan pieces

Instructions
The crust
Mix all ingredients and press into 9" spring form pan.

The Filling
Cream the sugar with the cream cheese. Slowly add the eggs, then the vanilla. Mix in the pecans, and then fill into the pan with the crust.

Puree the yam with the triple sec. Spoon the yam mixture across the top and swirl into the cake. Bake on a cookie sheet at 225 degrees for about 2 hours or until firm.

From Mama Tilly

 

 

 

   

© 2008 Grueskin. All Rights Reserved.