Sweet Potato Pecan Cheesecake Recipe
Sweet Potato Pecan Cheesecake Recipe photo by Taste of Home

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 sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. —Michelle Appleton-Walker, Chicago, Illinois
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES: 6 servings


  • 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
  • 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
  • 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

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.


  1. Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Sweet Potato Pecan Cheesecake in Cooking for 2 Winter 2009, p7

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Reviewed Nov. 15, 2013

"One 8oz and one three oz doesn't sound right I can't find 3oz packages of cream cheese,can I cut one in half?"

Reviewed Nov. 24, 2012

"So yummy! I didn't do a water bath for the cake because of logistics, so I just baked it. It was a big hit!"

Reviewed Nov. 13, 2012

"Have not tried the recipe yet, A C Moore craft store has small spring form pans, 2 to a pack by Wilton. I use them to make small cheesecakes for my bake stand."

Reviewed Nov. 11, 2012

"This is a wonderful recipe & I love the fact that it only makes a small size. I like to make a lot of different desserts for the holidays, without having way too many leftovers. To jackieg27, you can get 6" spring form pans from Amazon & they are very inexpensive. I personally have 4", 6", 8", 9" & 10", that way I can make any recipe that sounds good. For those that don't care for sweet potatoes, you can easily use canned pumpkin instead."

Reviewed Nov. 11, 2012

"Cannot find a 6" springform pan. Why do you keep showing recipes that use unusual size pans? The recipe looks very good, however I cannot find the right pan for it."

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