Sweet Potato Cheesecake with Praline Topping

This Sweet Potato Cheesecake with Praline Topping is a cheesecake lover’s dream! A decadent and creamy cheesecake has mashed sweet potatoes whipped in & then the entire thing is topped in a caramel pecan praline topping that takes it over the top!

Sweet Potato Cheesecake with Caramel Pecan Glaze

Several years ago, I ended up with a surplus of sweet potatoes. A farmer friend had a huge harvest and blessed my family with loads and loads of them. I had a lot of fun experimenting with different sweet potato recipes and this Sweet Potato Cheesecake is one of the best things that I came up with! To take it to an entirely different level, I made a praline topping for the cheesecake.

It ended up being one of the best desserts that I have created to date and one of the very best cheesecakes that I have ever eaten.


For the crust:

  • Graham crackers
  • White sugar
  • Melted butter

For the cheesecake:

  • Cooked & mashed sweet potatoes
  • Cream cheese
  • White sugar
  • Sour cream
  • Heavy whipping cream
  • Eggs

For the topping:

  • Brown sugar
  • Butter
  • Heavy whipping cream
  • Chopped pecans

How To Make Sweet Potato Cheesecake

  1. Preheat the oven to 350.
  2. Mix together the graham cracker crumbs, sugar, & melted butter. Press into the bottom of a springform pan. Bake 10 minutes.
  3. Combine mashed sweet potatoes, cream cheese, sugar, sour cream, & heavy cream. Beat in eggs. Pour the filling into the crust.
  4. Bake at 350 for 70 minutes. Let cool inside of the oven for an hour with the door ajar.
  5. Mix brown sugar & butter together in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil & then mix in cream & nuts.
  6. Pour the topping over the cheesecake while the topping is still warm. Refrigerate.

Sweet Potato Cheesecake


For the crust

  • 10 graham crackers, pulsed into crumbs
  • 1/4 Cup White sugar
  • 1/4 Cup Butter Melted

For the cheesecake

  • 1.5 Cups Cooked & mashed sweet potatoes
  • Three 8 Oz Packages of cream cheese At room temperature
  • 1 Cup white sugar
  • 1/3 Cup Sour cream
  • 1/4 Cup Heavy whipping cream
  • 3 Eggs

For the topping:

  • 3/4 Cup Packed brown sugar
  • 1/4 Cup Butter
  • 1/4 Cup Heavy whipping cream
  • 1 Cup Chopped pecans


  • 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.
  • 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.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.
  • 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.