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Praline Sweet Potato Cheesecake

 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


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 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
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans


  • 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

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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.
Nutritional 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.