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Sweet Potato Cheesecake

Ingredients

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

Instructions

  • 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.