Sweet Potato Cheesecake Recipe - Allrecipes.com
  • READY IN 6+ hrs

Sweet Potato Cheesecake

Read Reviews (11)

"Sweet potato pie and cheesecake combined. My family loves sweet potato pie and cheese cake so I combined them!" —  

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Original recipe makes 1 - 9 inch springform pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
  3. Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
  4. To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet.
  5. Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
  6. Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.
Kitchen-Friendly View
  • PREP 1 hr 10 mins
  • COOK 1 hr 5 mins
  • READY IN 6 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2003

Very good and not too sweet. I replaced the crust with a gingersnap/graham cracker crust.

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Most Helpful Critical Review
Apr 10, 2003

Either we didn't follow recipe completely or something was missing. It just didn't taste like cheesecake. Tasted more like pumpkin pie! Maybe too much flour or not enough heavy cream.

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11 Ratings

Apr 10, 2003

This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the crust--it was difficult to spread the crust on the bottom of the pan, and then later on, the sides. I think it could have cooked longer than the suggested 70 minutes. I know the recipe said cook until set, but I thought it was set at 70 minutes. Would recommend this only to experienced cooks due to the crust factor!

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Apr 10, 2003

The orange and lemon zests were the enjoyment of the cheesecake as they 'cut' the sweetness of the sweet potatoes. An excellent finished product that was light to the taste and tummy. Directions presented the entire picture and were easy to follow. I brought the cheesecake to work for 'testing.' Nary a crumb left and two requests for the recipe. Great product ...

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Apr 10, 2003

i made this potato cheesecake for a last minute christmas party and the whole family devouered it. i should have made more. yes it might look like alot of work but its real easy to make as well as fun. i completely recomend this recipe for everyone to try. the crust alone is scrumptious.

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Oct 28, 2003

I made this recipe for a farewell party. At first nobody wanted to try a slice because of the sweet potatoes, but at the end of the party everyone was asking for the recipe. I loved it myself and will add it to my favorite to make list. Derril

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Nov 01, 2006

Love this cheesecake. I made it once 4 years ago and everyone loved it.

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Jan 03, 2005

I have made this recipe several times and everyone I know loves it even a good friend who does not like sweet potatoes! The crust does pose a challenge so the past couple of times I used a pre-made graham cracker crust which yields three pies. I also added a little bit of lemon juice (not too much). I highly recommend this recipe.

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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