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Homemade Sweet Potato Cheesecake Recipe

User Rating 5 Star Rating (3 Reviews)

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This sweet potato cheesecake recipe is a rich and delicious cheesecake, perfect for a holiday dessert or party. 

Ingredients:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup whipping cream
  • 1 1/2 cups sweet potatoes, mashed
  • .
  • Graham Cracker-Pecan Crust
  • 2 cups finely crushed graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup finely chopped pecans

Preparation:

Preheat oven to 425°.

Crust

Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Filling

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.

Pour the batter into the prepared crust.

Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.

Serve with sweetened whipped cream or caramel sauce.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great use for leftover candied Sweet potatos, Member Copperhead89

I made 2 batches of my version of candied sweet potatoes with mandarin oranges, pecans, brown sugar, butter. I took about half the sweet potato liquid, all the man orange from the cans and reduced it with the brown sugar, butter, and about 2 oz of VSOP Cognac. Poured the thickened sauce over the sw potatoes add pecans and bake 35 min or so. I'd add a little pineapple but didn't have any. Well the sweet potatoes get people asking for the recipe but I had another pan for the folks I didn't get over to them. So we had a few servings and I started looking for ways to use leftover candied sw potatoes. Pancakes- nah, Cheesecake- ok I'll try it. Wow! I added a little honey and Cognac to the crust and mixed the batter. I didn't have whipping creams so I subbed 3/4 c 2% milk and a tbs butter. Then when I added the sweet potatoe mixture I carefully spread the stuff through the batter trying not to disturb the crust. I needed more time in the oven because I put the springform cheesecake pan on a pizza stone. I don't recommend that as the crust isn't as dry as it should be. I'll just put cheesecake pan on the rack next time. I tried it and the oranges, pecans and sweet taters in the cheesecake is fabulous. I didn't have any caramel sauce to try on it but that with a dab of sour cream would probably be a nice touch. Oh I just remembered I put a tbs of maple syrup in the batter too but I was just fooling around. I don't think I'll make my special candied sweet potatoes for Holidays anymore- This takes the cake!

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