Sweet Potato Cheesecake With Pecan Crumb Crust Recette

Indulge in this decadent Sweet Potato Cheesecake, a holiday showstopper unlike any other! Its creamy, spiced sweet potato filling is perfectly balanced by a crunchy pecan crust. Skip the watery mess – this recipe ensures a flawlessly smooth texture. Prepare to impress your guests with this unforgettable dessert!

Préparation 30 min

Cuisson 105 min

Calories 529 kcal

Protéines 16g

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Sweet Potato Cheesecake With Pecan Crumb Crust

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Sweet Potato Cheesecake With Pecan Crumb Crust

3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
4 large eggs
Egg Yolks
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup heavy whipping cream
2 medium sweet potatoes, baked or microwaved until tender (about 2 cups mashed)
½ cup graham cracker crumbs
Butter
Pecans

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Comment préparer Sweet Potato Cheesecake With Pecan Crumb Crust

Preheat oven to 425°F (220°C).
**Make the crust:** In a medium bowl, combine 1 ½ cups pecan halves, ½ cup graham cracker crumbs, ¼ cup brown sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined. Press firmly into the bottom of a 10-inch springform pan.
**Prepare the filling:** In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth. Gradually add 1 ½ cups granulated sugar, beating until well combined. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
Gently fold in 1 cup heavy whipping cream.
In a separate bowl, whisk together ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger. Gradually add to the cream cheese mixture, mixing until just combined.
Add 2 cups cooked and well-mashed sweet potatoes (about 2 medium sweet potatoes, baked or microwaved until tender). Beat until smooth and well incorporated.
Pour the batter into the prepared crust.
Bake at 425°F (220°C) for 15 minutes.
Reduce oven temperature to 275°F (135°C) and bake for 1 hour, or until the cheesecake is set around the edges but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 2 hours to cool slowly. Alternatively, cool completely on a wire rack.
Refrigerate for at least 8-9 hours, or preferably overnight, to allow the cheesecake to fully set.
Serve chilled, topped with sweetened whipped cream or caramel sauce.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

94g

Fat

108g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Yams Sweet Potatoes Desserts Fruit Potatoes Vegetables Cheesecake Nuts Dietary Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Sweet Potato Cheesecake With Pecan Crumb Crust ?

Sweet Potato Cheesecake With Pecan Crumb Crust prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Sweet Potato Cheesecake With Pecan Crumb Crust ?

Sweet Potato Cheesecake With Pecan Crumb Crust contient environ 529 calories par portion, avec environ 16 g de protéines, 12 g de glucides et 61 g de lipides.

De quels ingrédients ai-je besoin pour Sweet Potato Cheesecake With Pecan Crumb Crust ?

Les principaux ingrédients de Sweet Potato Cheesecake With Pecan Crumb Crust sont Cream Cheese, Sugar, Eggs, Egg Yolks, Flour, Cinnamon. Consultez la liste complète avec les quantités ci-dessus.