Skip to main content New<> this month
Get the Allrecipes magazine

Rich Sweet Potato Cheesecake

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"Great crust, rich texture, and sweet potato flavor."
Added to shopping list. Go to shopping list.


3 h 35 m servings 530
Original recipe yields 12 servings (1 10-inch cheesecake)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.
  3. Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.
  4. Increase oven temperature to 450 degrees F (230 degrees C).
  5. 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.
  6. Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.
  7. 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

Per Serving: 530 calories; 35.1 44.9 10.7 186 404 Full nutrition

Explore more


Read all reviews 0