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Sweet Potato Pecan Cheesecake Recipe

Sweet Potato Pecan Cheesecake Recipe

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 YIELD:6 servings

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

  • 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.

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.