Praline Sweet Potato Cheesecake Recipe

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Praline Sweet Potato Cheesecake Recipe

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Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping.—Henrietta Gilbert, Simmesport, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 65 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Praline Sweet Potato Cheesecake in The Taste of Home Cookbook 2011, p78

Nutritional Facts

1 slice: 591 calories, 42g fat (21g saturated fat), 153mg cholesterol, 316mg sodium, 49g carbohydrate (38g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
  2. Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning once.
  3. Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan. Yield: 12 servings.
Originally published as Praline Sweet Potato Cheesecake in The Taste of Home Cookbook 2011, p78

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