How to Make Sweet Potato Cheesecake - A Step-by-Step Guide

Sweet Potato Cheesecake is a delightful twist on the classic cheesecake recipe, combining the creamy goodness of traditional cheesecake with the rich, sweet flavor of sweet potatoes. This decadent dessert is perfect for fall and winter gatherings, adding a touch of warmth and comfort to any occasion. Whether you're a fan of sweet potatoes or simply looking for a new and exciting dessert to try, this recipe is sure to impress.

The smooth and creamy texture of the sweet potato filling, ...

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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

Information

  • 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

  • Preheat oven to 350 degrees F (175 degrees C ).
  • 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.
  • 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.
  • 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.
  • 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).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • 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.
  • Nutrition

    619 cal.

    • Total Fat: 41g
    • Saturated Fat: 21g
    • Cholesterol: 145mg
    • Sodium: 343mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 3g
    • Total Sugars: 39g
    • Protein: 9g
    • Vitamin C: 2mg
    • Calcium: 110mg
    • Iron: 2mg
    • Potassium: 425mg