Sweet Potato Cheesecake recipe

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Ingredients

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Nutrition Info

618.7 calories
carbohydrate: 57.6 g
cholesterol: 144.8 mg
fat: 40.9 g
fiber: 3.4 g
protein: 8.9 g
saturatedFat: 21.4 g
servingSize: -
sodium: 343.3 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes, remove from oven and set aside. Keep the oven on.

  3. Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.

  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.

  5. Bake in 350 degrees F (175 degrees C) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).

  6. Turn off the oven. Let cake stand 1 hour in oven with door ajar.

  7. Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Recipe Yield

1 9 1/2-inch cheesecake

Recipe Note

Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.

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