Recipe to get you past first base…

Women like to play games, if you give us a chance, we’ll usually take it. My brother’s always telling me stories about how he almost got this girl he’s liked for years.  He describes the perpetual cycle of her leading him on, then rejecting him so casually. It’s like he’s used to it. I recently shared some of my recipes with him in an effort to show the real key to a woman’s heart: effort. If he would only take the time to make this rich, savory cheesecake, I’m sure he’d no longer get rejected.This recipe. with a host of other sweets is sure to have her on her knees begging for more.


INGREDIENTS

FILLING
16 oz of plain cream cheese (Reduced Fat), softened
1/2 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
pinch of cayenne pepper
1 teaspoon of orange zest
2 Tablespoons of vanilla extract
3 Eggs
1/4 cup of light sour cream
1 cup of sweet potatoes, cooked & smashed

CRUST
2 cups of graham cracker crumbs
2 Tablespoons of sugar
1/2 cup of butter, melted & unsalted

PRALINE TOPPING
1/2 cup of pecans
1 Tablespoon of butter
2 Tablespoons of sugar
1/4 cup of brown sugar (or coconut palm sugar)
1/2 cup of heavy cream (or coconut cream)

DIRECTIONS

For the crust, Combine crust ingredients in a mixing bowl. Press the crumb mixture along the bottom & lower edges of a 9 inch cake pan. Chill the crust in the refrigerator for 20-30 minutes, allowing lose crumbs to set.

For the filling, preheat oven to 350 degrees F. Beat together cream cheese, brown sugar, cinnamon, nutmeg, orange zest, & vanilla. Add in eggs, one at a time. Add in sour cream & sweet potatoes. Pour into chilled crust, and smooth out the top. Bake for 40 minutes until firm. It should begin to crack. Let the cheesecake cool & then place it in the refrigerator for at least an hour to chill.

For the praline topping, while cake is chilling, melt your butter in a saucepan. Toss in pecans & cook for 2-3 minutes to lightly toast the nuts. Add in sugars & heavy cream. Remove cheesecake from its baking pan & place on a serving platter. Make sure it has completely cooled before taking this step. Pour the praline topping over your cheesecake, spreading pecans evenly. Chill it in the refrigerator for at least 30 minutes before serving. Serve with whipped cream & a glass of hot buttered rum!

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