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Yam
Praeline Cheesecake |
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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
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