Sweet Potato Cheesecake

This sweet potato cheesecake has a smooth, creamy filling, buttery crust, and decadent pecan praline topping—perfect for a fall or winter dessert.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 619 Calories

Ingredients

• 1 cup chopped pecans
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs, room temperature
• 2 pounds sweet potatoes
• 0.25 cup butter
• 0.75 cup packed brown sugar
• 0.25 cup white sugar
• 0.25 cup butter, melted
• 1.25 cups graham cracker crumbs
• 0.33333334326744 cup sour cream
• 0.25 cup heavy whipping cream
• 0.875 cup white sugar

Recipe Instructions

Step 1

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ).

Step 2

Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½-inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on.

Step 3

Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Step 4

Bake in the preheated oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly). Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Step 5

To make the praline topping: Combine brown sugar and 1/4 cup butter 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 add pecans.

Step 6

Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator.