Sweet Potato Cheesecake With Pecan Crumb Crust Recipe

Name: Sweet Potato Cheesecake With Pecan Crumb Crust
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 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

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!

Prep Time 30 mins

Cook Time 105 mins

Calories 529 kcal

Protein 16g

Rating 4.7 (3 Reviews)

Sweet Potato Cheesecake With Pecan Crumb Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.