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Ingredients
| graham cracker crumbs: 1 1/4 cups |
| granulated sugar: 1/4 cup |
| salted butter: 1/4 cup (melted) |
| sweet potatoes: 2 lbs |
| cream cheese: 3 8oz packages (softened) |
| granulated sugar: 7/8 cup |
| sour cream: 1/3 cup |
| heavy whipping cream (fluid): 1/4 cup |
| eggs: 3 |
| light brown sugar (packed): 3/4 cup |
| salted butter: 1/4 cup |
| heavy whipping cream (fluid): 1/4 cup |
| pecans (chopped): 1 cup |
Sweet Potato Cheesecake
Credit: AllRecipes
User rating:
"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
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
- Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake until tester inserted in center comes out clean, 1 hour. 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. Refrigerate.