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Dessert for 12

Sweet Potato Cheesecake

Cream cheese and sweet potatoes fill a pecan graham crust, then bake until set and finish with a warm pecan topping.

$1.47per serving $
80 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetDessertsFall

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/4 cup salted butter
  • 1/2 cup chopped pecans
  • 1/2 tsp cinnamon
  • 3 packages (8 oz) cream cheese
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 2 cups baked sweet potatoes
  • 3 large eggs
  • 3/4 cup packed brown sugar
  • 1/4 cup salted butter
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans

Steps

  1. Heat the oven to 350 F and grease a 9-inch springform pan.
  2. Mix the graham crumbs, white sugar, melted butter, chopped pecans, and cinnamon, then press the mixture into the pan.
  3. Bake the crust for 10 minutes, then cool it while preparing the filling.
  4. Beat the cream cheese, white sugar, brown sugar, pumpkin pie spice, sour cream, vanilla, heavy cream, sweet potatoes, and eggs until smooth.
  5. Pour the filling over the crust and bake for 50 minutes, until the center is nearly firm.
  6. Melt the remaining butter with brown sugar and heavy cream in a saucepan for 5 minutes, then stir in the pecans.
  7. Spread the topping over the cheesecake, cool it for 15 minutes, and chill until firm.

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