Sweet Potato Cheesecake with Caramel Pecan Glaze

Sweet Potato Cheesecake with Caramel Pecan Glaze – you have never had a cheesecake as fabulous as this one! It’s cheesecake perfection. 
Sweet Potato Cheesecake with Caramel Pecan Glaze

Yesterday, I told ya’ll how I stocked up on sweet potatoes with them being so cheap right now, and posted the recipe for Sweet Potato Bread.  When I baked the potatoes for the bread, I threw a couple more in the oven to prepare for the cheesecake I was going to bake today.

Sweet Potato Cheesecake with Caramel 'Pecan Glaze

Yes, you heard me right – I’m baking a cheesecake with sweet potatoes!  Then, I’m topping if off with a perfect pecan topping!  This cheesecake is luscious & delicious (deluscious?) – and the perfect addition to your Thanksgiving feast.

Here is what you need.

Sweet Potato Cheesecake with Caramel Pecan Glaze



Preheat your oven to 350 degrees.  Place the 10 graham crackers (large rectangles) in a food processor & pulse until you get crumbs.

Melt half of the stick of butter, & pour it into the crumbs – along with 1/4 cup of sugar.  Mix it all together, and press into a 9″ or 10″ springform pan. (I use a 10″)

Bake for 10 minutes.

Meanwhile, in a large bowl, combine sweet potatoes, cream cheese, scant cup of sugar (little less than a cup), 1/4 cup cream, & sour cream.  Beat until smooth.

Beat in one egg at a time, until all 3 eggs have been combined & the mixture is creamy.

Your graham cracker crust should be done now, so scoop the cheesecake filling into it – and spread evenly.

Bake for 70 minutes on 350, or until a toothpick in the center comes out clean.  Turn off the oven, & let the cheesecake sit in there with the oven door ajar for an hour.

Now, it’s time to make the pecan topping.  In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved.  Turn up the heat a little, and bring to a boil.

Whisk in 1/4 cup of cream…

Then mix in the pecans.

Pour the hot topping on top of the cheesecake, & refrigerate.

Once the topping is set, you can remove it from the springform pan.

Sweet Potato Cheesecake

Sweet Potato Cheesecake with Caramel 'Pecan Glaze

Sweet Potato Cheesecake with Caramel 'Pecan Glaze

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Sweet Potato Cheesecake
For the crust:
  • 10 graham crackers, pulsed into crumbs
  • ¼ cup white sugar
  • ¼ cup butter, melted
For the cheesecake:
  • 1.5 cups cooked, mashed sweet potatoes
  • 3 (8 ounce) packages cream cheese, softened
  • 1 scant cup white sugar
  • ⅓ cup sour cream
  • ¼ cup heavy whipping cream
  • 3 eggs
For the topping:
  • ¾ cup packed brown sugar
  • ¼ cup butter
  • ¼ cup heavy whipping cream
  • 1 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter. Press mixture into the bottom of a 9½ inch springform pan. Bake 10 minutes.
  2. Transfer 1½ cups of sweet potato puree to a large bowl. Add cream cheese, scant cup of sugar, sour cream and ¼ cup cream; beat until smooth. Beat in eggs one at a time, blending well after each until creamy. Pour filling into crust.
  3. Bake until toothpick inserted in center comes out clean- about 70 minutes. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  4. Combine brown sugar and ¼ cup butter in a small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in ¼ cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.