Sweet potatoes and cheesecake all together.

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Recipe Summary

prep:
30 mins
cook:
1 hr 23 mins
additional:
3 hrs
total:
4 hrs 53 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Pour pecans into a blender; grind into a meal.

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  • Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.

  • Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.

  • Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.

  • Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.

  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.

  • Pour cream cheese mixture into the cooled crust.

  • Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

Nutrition Facts

546 calories; protein 8.4g 17% DV; carbohydrates 42.7g 14% DV; fat 39.8g 61% DV; cholesterol 128.6mg 43% DV; sodium 240.7mg 10% DV. Full Nutrition