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Sweet Potato Pecan Cheesecake

 Sweet Potato Pecan Cheesecake
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
6 ServingsPrep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1/4 cup plus 2 tablespoons King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cold butter

2 of 2

Sweet Potato Pecan Cheesecake (continued)

Ingredients (continued)

  • 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.