Sweet Potato Butter Cheesecake

If you have never savored sweet potato butter then you are missing out on one of life's simplest but tastiest treasures. I've actually tried two local versions of this same great product (Southern Gardens/Carolina Cherry Co in Yemasee and Lowcountry Produce in Lobeco) and enjoyed both tremendously. This is a must for Thanksgiving celebrations either solo or transformed into another scrumptious delight (such as the cheesecake below).

Guilt-Free Sweet Potato Cheesecake (Lowcountry Produce)

You will need an 8-by-3-inch springform pan and a larger pan to use for a water bath. This cheesecake is best made a day in advance to chill properly.

1 cup Lowcountry Produce Sweet Potato Butter 2 pounds (4, 8-ounce packages) low-fat cream cheese, completely softened and at room temperature 2 teaspoons vanilla extract 3 teaspoons ground ginger 1 1/2 cups Splenda 4 extra large eggs 3/4 cup graham cracker crumbs 2 tablespoons butter

FOR THE CRUST

Preheat oven to 300 degrees. Grease an 8-by-3-inch springform pan. Combine butter, graham cracker crumbs and 1 teaspoon ginger into a microwaveable container. Heat for 45 seconds in the microwave. Press mixture uniformly into the bottom of springform pan. Bake for 15 minutes and allow to cool.

FOR THE FILLING

Cream softened cream cheese in mixer. Add Splenda very slowly while you are smoothing your cream cheese. Add the remaining 2 teaspoons of ginger, vanilla, Lowcountry Produce Sweet Potato Butter and four eggs, one at a time. As soon as the last egg is blended, turn off the mixer. Using a spatula, pour the mixture into the pan. Place springform pan into the larger pan. Add water to larger pan to create water bath. Bake for 2 hours, or until it is an even golden brown with small cracks forming.

Variation: For just a little guilt, add 7 ounces of goat cheese and 2 tablespoons of bourbon to the cheesecake mixture.

From Lowcountry Produce


Read more: http://www.islandpacket.com/2010/11/03/1429477/local-ingredients-help-lowcountry.html#ixzz14EIhKOEu