Name: Sweet Potato Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Graham cracker crumbs - 1 ¼ cups; White sugar - ¼ cup; Butter, melted - ¼ cup; Sweet potatoes - 2 pounds; Cream cheese, softened - 3 (8 ounce) packages; White sugar - ⅞ cup; Sour cream - ⅓ cup; Heavy whipping cream - ¼ cup; Eggs, room temperature - 3; Packed brown sugar - ¾ cup; Butter - ¼ cup; Heavy whipping cream - ¼ cup; Chopped pecans - 1 cup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Cheesecake

1. Graham cracker crumbs - 1 ¼ cups

2. White sugar - ¼ cup

3. Butter, melted - ¼ cup

4. Sweet potatoes - 2 pounds

5. Cream cheese, softened - 3 (8 ounce) packages

6. White sugar - ⅞ cup

7. Sour cream - ⅓ cup

8. Heavy whipping cream - ¼ cup

9. Eggs, room temperature - 3

10. Packed brown sugar - ¾ cup

11. Butter - ¼ cup

12. Heavy whipping cream - ¼ cup

13. Chopped pecans - 1 cup

How to cook deliciously - Sweet Potato Cheesecake

1. Stage

Preheat oven to 350 degrees F (175 degrees C ).

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Turn off the oven. Let cake stand 1 hour in oven with door ajar.

7. Stage

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.