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My review
Sweet Potato Cheesecake
MARBALET
"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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Ingredients
3 h 40 m servings 619 calsOriginal recipe yields 12 servings (1 9 1/2-inch cheesecake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C ).
- 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.
Footnotes
- 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
Per Serving: 619 calories; 40.9 g fat; 57.6 g carbohydrates; 8.9 g protein; 145 mg cholesterol; 343 mg sodium. Full nutrition
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Reviews
Read all reviews 103124 Ratings
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Most helpful positive review
9/17/2008
This cheesecake was AWESOME! My boyfriend is in love with the sweet potatoe cheesecake we get here at Glady's Knight Chicken & Waffles Restaurant. He asked me to try and duplicate it, well this ...
Most helpful critical review
9/3/2006
This was a nice experiment but I don't think I will make it again. Most of my guests thought it was good but some ate it and didn't want to touch a second bite! And I don't think people would ha...
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9/17/2008
This cheesecake was AWESOME! My boyfriend is in love with the sweet potatoe cheesecake we get here at Glady's Knight Chicken & Waffles Restaurant. He asked me to try and duplicate it, well this ...
1/29/2001
With a few modifications, this was an excellent cheesecake! I added some flavor(nutmeg, cinnamon, and allspice) to the sweet potato puree, as if I were making a sweet potato pie. I also cooked...
12/30/2002
I thought this recipe was great. I just made a few modifications. I treated the sweet potato puree like the filling for a pie. I added cinnamon, a squeeze of lemon, a drop of vanilla extract, an...
12/31/2004
This was a great starter recipe. I did add some cinnamon, nutmeg, and a pinch of allspice to the puree. I also omitted the pecans from the topping. The recipe did not call for a waterbath but...
10/12/2009
I made this chessecake because my husband saw it on the travel channel @ Glady Knight resturant. I'm glad I made it. It's very GOOOOOOD. I made a few changes just like the other reviewers. I...
1/11/2002
This is the ultimate cheesecake. I love cheesecake, sweet potato pie and pecan pie so this is heaven to me.
11/27/2002
Tried this because it sounded interesting. Loved the flavor and made it as directed with the exception of adding cinnamon and nutmeg. Really, really good! Thanks for sharing.
3/6/2011
Excellent cheesecake! For the crust, I used a combination of graham crackers and vanilla wafers and did not add any additional sugar. Instead, I added a little cinnamon. I used a full cup of su...