Ingredients for Sweet Potato Cheesecake
- 1 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- Egg Yolk
- 2 large sweet potatoes, cooked and mashed
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 4 large eggs
- Light Brown Sugar
- ½ cup pecan halves
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How to Make Sweet Potato Cheesecake
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter (cold and cut into cubes), ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and 1 large egg yolk. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add enough ice water (about 2-3 tablespoons) to form a dough that holds together.
- Press about ⅔ of the dough into the bottom of a 10-inch springform pan, creating a crust about ⅛ inch thick.
- Bake for 8-10 minutes, or until the crust is lightly golden.
- Reduce oven temperature to 300°F (150°C).
- Attach the sides to the springform pan. Press the remaining dough up the sides of the pan, forming a crust about 1 inch high.
- In a separate bowl, combine 2 large sweet potatoes (cooked and mashed), 1 tablespoon unsalted butter (melted), 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Beat with an electric mixer on low speed until well combined.
- In a large bowl, beat 16 ounces cream cheese (softened), 1 cup granulated sugar, and ¼ teaspoon salt with an electric mixer on medium speed until smooth and creamy.
- Reduce mixer speed to low and gradually add the sweet potato mixture. Beat until well combined.
- Add 4 large eggs, one at a time, beating well after each addition. Do not overmix.
- Pour the batter into the prepared springform pan.
- Place the springform pan in a larger roasting pan.
- Pour very hot water into the larger pan, filling it to about ⅓ the height of the springform pan.
- Bake for 1 hour and 30 minutes, or until the center is almost set. Add more hot water to the roasting pan as needed to maintain the water level.
- Meanwhile, prepare the pecan crumb topping:
- In a small bowl, combine ½ cup all-purpose flour, ½ cup packed brown sugar, ¼ cup (½ stick) unsalted butter (cold and cut into cubes), and ¼ teaspoon ground cinnamon. Mix until crumbly.
- Stir in ½ cup pecan halves.
- After 1 hour and 30 minutes of baking, sprinkle the pecan topping evenly over the cheesecake.
- Bake for an additional 20-30 minutes, or until the topping is golden brown and the cheesecake is completely set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
95g
Fat
85g
Carbs
12g
