*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 one came out better, sorry Glady's! I did add a few ingredients to enhance the flavors. 1/2 c chopped pecans and 1/2 tea cinnamon to crust. I also added 1/4 cup brown sugar, 1/2 tea cinnamon, 1/4 tea nutmeg, 1/4 tea ginger and 2 tea vanilla to filling. I used 2 cups of mashed sweet potatoes (definately bake the potatoes adds flavor). Don't over beat the filling and put a shallow pan of water on the rack below the cake for a flawless cheesecake w/o cracks every time. Baked 1hr 10 mins in 9" pan, removed from oven immediately when center was almost set. This cake is super rich and delicious, absolutely worth the effort. If you love cheesecake and sweet potatoe pie, you'll love this cake. Will be making this often.
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 this in a waterbath, which added to the silky texture. And finally, I added a bit of cinnamon to the topping, which was the perfect touch! Great recipe for those who love sweet potato pie!
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, and a tablespoon or two of butter (sinful I know). I made if for Thanksgiving (with the topping) and Christmas (without the topping) and the family loved them both. I think this will be a new holiday favorite!
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 I used one anyway. Before I added the eggs I tasted the mix and decided I needed a bit more sweet potato because the flavor was a bit weak. I ended up putting about a third of a cup more potato puree. This for Christmas dessert and it was a huge hit. My first ever cheesecake was a definite success.
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 added vanilla extract nutmeg & cinnamon to the puree.
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 sugar in the batter and like many other members I added cinnamon nutmeg and ginger. I've never made sweet potato anything without these seasonings. To me it would have been bland without them. I was afraid the pecan topping was going to make the cheesecake too sweet but it was perfect. This recipe goes into my permenant files.
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 have eaten it without the pecan topping (which is amazing btw)... Taste and texture are okay but this makes avery heavy dessert. Not everybody is ready for that kind of cheesecake!