Great crust, rich texture, and sweet potato flavor.

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Recipe Summary

prep:
30 mins
cook:
1 hr 55 mins
additional:
1 hr 10 mins
total:
3 hrs 35 mins
Servings:
12
Yield:
1 10-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.

  • Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.

  • Increase oven temperature to 450 degrees F (230 degrees C).

  • Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.

  • Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.

  • Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.

Cook's Note:

Substitute almond cookies for the graham crackers if desired.

Nutrition Facts

530 calories; protein 10.7g; carbohydrates 44.9g; fat 35.1g; cholesterol 185.7mg; sodium 403.9mg. Full Nutrition
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