Sweet Potato Cheesecake Recipe

Sweet Potato Cheesecake Recipes

  • PREP 40 mins
  • COOK 1 hr
  • READY IN 3 hrs 40 mins


Original recipe makes 1 9 1/2-inch cheesecake

  •  1 1/4 cups graham cracker crumbs
  •  1/4 cup white sugar
  •  1/4 cup butter, melted
  •  2 pounds sweet potatoes
  •  3 (8 ounce) packages cream cheese, softened
  •  7/8 cup white sugar
  •  1/3 cup sour cream
  •  1/4 cup heavy whipping cream
  •  3 eggs, room temperature
  •  3/4 cup packed brown sugar
  •  1/4 cup butter
  •  1/4 cup heavy whipping cream
  •  1 cup chopped pecans


  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.
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