Sweet Potato Cheesecake recipe
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Ingredients
- 1 ¼ cups graham cracker crumbs ¼ cup white sugar ¼ cup butter, melted 2 pounds sweet potatoes 3 (8 ounce) packages cream cheese, softened ⅞ cup white sugar ⅓ cup sour cream ¼ cup heavy whipping cream 3 eggs, room temperature ¾ cup packed brown sugar ¼ cup butter ¼ cup heavy whipping cream 1 cup chopped pecans
Nutrition Info
- 618.7 caloriescarbohydrate: 57.6 gcholesterol: 144.8 mgfat: 40.9 gfiber: 3.4 gprotein: 8.9 gsaturatedFat: 21.4 gservingSize: -sodium: 343.3 mgsugar: 38.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes, remove from oven and set aside. Keep the oven on.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
Bake in 350 degrees F (175 degrees C) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.