Print Options

Back to Praline Sweet Potato Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Praline Sweet Potato Cheesecake

Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping.—Henrietta Gilbert, Simmesport, Louisiana

12 ServingsPrep: 55 min. Bake: 65 min. + chilling

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 pound medium sweet potatoes
3 packages (8 ounces each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup heavy whipping cream
1/3 cup sour cream
3 eggs, lightly beaten
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
1 cup chopped pecans

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan. In a small bowl, combine the cracker crumbs, sugar and butter;
press onto the bottom of prepared pan. Place pan on a baking sheet.
Bake at 350° for 10 minutes.
Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe

2 of 2

Praline Sweet Potato Cheesecake (continued)

Directions (continued)

plate. Microwave, uncovered, on high for 10-13 minutes or until
tender, turning once.
Place springform pan on a wire rack. Reduce oven temperature to
325°. When potatoes are cool enough to handle, peel and mash;
set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat
on low speed just until combined. Pour over crust. Place springform
pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 65-75 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer.
For topping, in a small heavy saucepan, combine brown sugar and
butter. Cook and stir over low heat until sugar is dissolved. Bring
to a boil over high heat; stir in whipping cream. Remove from the
heat; stir in pecans.
Spoon topping over cheesecake to within 1/2 in. of edge. Cool;
refrigerate overnight. Remove side of pan. Yield: 12 servings.

Nutrition Facts: 1 slice equals 591 calories, 42 g fat (21 g saturated fat), 153 mg cholesterol, 316 mg sodium, 49 g carbohydrate, 2 g fiber, 8 g protein.