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Sweet Potato Cheesecake
Sweet Potato Cheesecake
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Prep Time:
45 minutes
Total Time:
7 hours 30 minutes
Irresistible spicy sweet potato cheesecake with a crunchy nut topping.
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk
  • 3 medium sweet potatoes, cooked and mashed (about 2 cups)
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed light brown sugar
  • 6 tablespoons butter or margarine, softened
  • 1 cup chopped pecans
Instructions:
  • Preheat the oven to 400°F. Combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon, and the egg yolk in a medium bowl until a dough ball forms. Press about two-thirds of the dough onto the bottom of a 10-inch springform pan (with the side removed) to create a 1/8 inch thick bottom crust.
  • Bake for 8 to 10 minutes until the crust starts to brown at the edges. Lower the oven temperature to 300°F and press the remaining dough about 1 inch up the inside of the pan to attach the side.
  • In a medium bowl, use an electric mixer on low speed to blend sweet potatoes, 1 tablespoon of butter, 1 teaspoon of cinnamon, nutmeg, and vanilla; set aside. In a large bowl, mix cream cheese and 1 cup of sugar until smooth. Gently mix in the sweet potato mixture, then add eggs one at a time. Pour the batter into the crust in the pan, and place the springform pan in a larger pan on the oven rack. Fill the larger pan with very hot water to one-third the height of the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, adding very hot water to the larger pan as needed, until the center is set.
  • In a small bowl, mix flour, brown sugar, butter, and cinnamon until crumbly. Then, fold in the pecans and set the Crumb Topping aside.
  • Sprinkle the topping over the cheesecake and bake for an additional 30 minutes, or until the topping is set. Remove the cheesecake from the water bath and let it cool for 30 minutes. Loosen the sides of the pan and remove the cheesecake. Chill uncovered in the refrigerator for 3 to 4 hours until cold, then store covered in the refrigerator.

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