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Sweet Potato Pecan Cheesecake Recipe

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Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent cheesecake from Michelle Appleton-Walker of Chicago, Illinois. This smooth, creamy dessert will leave everyone smiling.

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Sweet Potato Pecan Cheesecake Recipe

Prep: 30 min. Bake: 50 min. + chilling

Yield: 6 Servings

30 50 80

Ingredients

1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter
1 egg yolk
1 to 3 teaspoons water
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup mashed sweet potato
1/2 cup sugar
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped pecans

Directions

Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned.
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. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 6 servings.

Nutritional Facts 1 slice equals 480 calories, 31 g fat (17 g saturated fat), 179 mg cholesterol, 289 mg sodium, 45 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Sweet Potato Pecan Cheesecake in Cooking for 2 Winter 2009, p7

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Reviews for Sweet Potato Pecan Cheesecake (2)

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Sweet Potato Pecan Cheesecake

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Reviewed on Dec. 25, 2011 by Whisk-karrs

Christmas Eve Dinner, 2011. Taste similair to pumpkin pie, not 100% for sure I will fix again, but nice, small fun size for families who are not extreme dessert eaters... Merry CHRISTmas ... :)