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Sweet Potato Cheesecake
Sweet Potato Cheesecake
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
220 minutes
Indulge in decadent sweet potato cheesecake with rich, buttery flavor and velvety texture - a cozy seasonal treat.
Ingredients:
  • 1.25 cups graham cracker crumbs
  • 0.25 cup white sugar
  • 0.25 cup butter, melted
  • 2 pounds sweet potatoes
  • 3 (8 ounce) packages cream cheese, softened
  • 0.875 cup white sugar
  • 0.33333334326744 cup sour cream
  • 0.25 cup heavy whipping cream
  • 3 eggs, room temperature
  • 0.75 cup packed brown sugar
  • 0.25 cup butter
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, sugar, and melted butter, then firmly press into a 9 1/2-inch springform pan. Bake for 10 minutes, then set aside. Leave the oven on.
  • Place the sweet potatoes in a baking dish and bake for about 1 hour, or until a knife inserted in the center goes through easily. Allow the sweet potatoes to cool until you can handle them, then peel and puree.
  • In a bowl, blend cream cheese with 3/4 cup plus 2 tablespoons white sugar until smooth. Add in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Mix in eggs one at a time until well combined. Pour the filling into the crust.
  • Bake at 350 degrees F (175 degrees C) until a tester in the center comes out clean, approximately 1 hour (center may be slightly jiggly).
  • Allow the cake to cool in the turned-off oven with the door slightly open for 1 hour before removing.
  • In a small heavy saucepan, melt brown sugar with 1/4 cup of butter or margarine over low heat until sugar dissolves. Increase heat and boil. Add 1/4 cup cream and nuts. Pour hot topping over cheesecake and refrigerate any leftovers.

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