‹ Back to Holiday Sweet Potato Cheesecake

Print Options

Holiday Sweet Potato Cheesecake Exps Ft23 130259 Jr 1005 3

Holiday Sweet Potato Cheesecake

TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling YIELD: 12 servings.
Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts—sweet potato pie and cheesecake. I think the dessert tastes best if made 24 to 48 hours prior to serving. —Melanie Bauder, Manlius, New York

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • SWEET POTATO FILLING:
  • 1 cup mashed sweet potatoes (about 3/4 pound)
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon each ground cinnamon, cloves and nutmeg
  • 1/8 tsp. salt
  • TOPPING:
  • 3/4 cup sour cream
  • 3 tablespoons sugar
  • 1-1/2 teaspoons vanilla extract
  • Glazed chopped pecans, optional

Directions

  • 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.
  • 2. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up side of the prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • 4. In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes.
  • 5. Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
  • 6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

Nutrition Facts

1 piece: 489 calories, 31g fat (17g saturated fat), 131mg cholesterol, 350mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 7g protein.

© 2024 RDA Enthusiast Brands, LLC