Sweet Potato Cheesecake

4.7
(149)

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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Prep Time:
40 mins
Cook Time:
1 hr
Additional Time:
2 hrs
Total Time:
3 hrs 40 mins
Servings:
12
Yield:
1 9 1/2-inch cheesecake

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

  • cup white sugar

  • 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

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 Tip

This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato purée.

Nutrition Facts (per serving)

619 Calories
41g Fat
58g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 619
% Daily Value *
Total Fat 41g 52%
Saturated Fat 21g 107%
Cholesterol 145mg 48%
Sodium 343mg 15%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 12%
Total Sugars 39g
Protein 9g 18%
Vitamin C 2mg 2%
Calcium 110mg 8%
Iron 2mg 11%
Potassium 425mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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