Sweet Potato Cheesecake

          

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.

Original recipe makes 1 9 1/2-inch cheesecake

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
 
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs, room temperature
 
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

  • PREP

    40 mins

  • COOK

    1 hr

  • READY IN

    3 hrs 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C ).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  7. 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.

Nutrition

Calories: 619 kcal
Carbohydrates: 57.6 g
Cholesterol: 151 mg
Fat: 40.9 g
Fiber: 3.4 g
Protein: 8.9 g
Sodium: 343 mg