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Sweet Potato Cheesecake

Servings:
Makes one 10-inch cheesecake Servings
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Ingredients

Crust
  • 5 1/2 cup finely ground graham crackers
  • 1/2 cup finely ground pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 1/4 pound (1 stick) unsalted butter, melted
Filling
  • 5 1/2 cup finely ground graham crackers
  • 1/2 cup finely ground pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 2 3/4 cup sugar
  • 4 cup eggs
  • 1 cup sweet potato puree (about 1 medium sweet potato, cooked, peeled, and pureed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
Sour Cream Topping
  • 5 1/2 cup finely ground graham crackers
  • 1/2 cup finely ground pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 2 3/4 cup sugar
  • 4 cup eggs
  • 1 cup sweet potato puree (about 1 medium sweet potato, cooked, peeled, and pureed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 2 cup sour cream
  • 1 cup sugar

Preparation

Baking Directions:

Preheat the oven to 325ºF.

To make the crust, combine all of the ingredients in medium bowl, mixing until crumbly.

Press into the bottom of a 10-inch springform pan and set aside while preparing the filling.

To make the filling, combine the cream cheese and sugar in a large bowl and beat on high speed using a hand mixer until smooth.

(You can also do this on a stand mixer using the paddle attachment.)

Add the eggs one at a time, mixing until incorporated and stopping occasionally to scrape the sides of the bowl.

Add the sweet potato puree, spices, and vanilla and beat until just incorporated.

Pour the filling into the prepared pan and bake until the center is almost completely set.

(The center will still jiggle slightly.)

Place the cheesecake on a wire rack to cool completely.

To make the sour cream topping, stir together the sour cream and sugar in a small bowl.

Serving Directions:

To serve, carefully remove the cooled cheesecake from the pan, place on a cake plate, and spread the sour cream topping over the top.