Rating: 4.5 stars
144 Ratings
  • 5 star values: 103
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
40 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 40 mins
Servings:
12
Yield:
1 9 1/2-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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).

  • 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. Store leftover cheesecake in the refrigerator.

Cook's Note:

This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato puree instead.

Nutrition Facts

619 calories; protein 8.9g; carbohydrates 57.6g; fat 40.9g; cholesterol 144.8mg; sodium 343.3mg. Full Nutrition
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