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Sweet Potato Cheesecake

SUBMITTED BY: MRSWILDTHING

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

RECIPE RATING:

Read Reviews (9)

Review/Rate This Recipe

PREP TIME	1 Hr 10 Min
COOK TIME	1 Hr 5 Min
READY IN	6 Hrs 40 Min
Original recipe yield 1 - 9 inch springform pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1/2 cup butter, chilled
1/2 cup flaked coconut
1 egg yolk, beaten
1 tablespoon water
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cooked and mashed sweet potatoes
4 eggs
1/4 cup heavy cream

What to Drink?
	Sparkling wine
	Coffee

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
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.

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REVIEWS

Reviewed on Apr. 10, 2003 by YBRICK423

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

Reviewed on Apr. 10, 2003 by JANICELAUGHTON

Either we didn't follow recipe completely or something was missing. It just didn't taste like... MORE

Reviewed on Apr. 10, 2003 by KARENAGILMORE

This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the... MORE

Reviewed on Apr. 10, 2003 by HUGHES1115

The orange and lemon zests were the enjoyment of the cheesecake as they 'cut' the sweetness of... MORE

Reviewed on Apr. 10, 2003 by TIAMOC

i made this potato cheesecake for a last minute christmas party and the whole family devouered... MORE

Reviewed on Oct. 28, 2003 by KLANKELSIE

I made this recipe for a farewell party. At first nobody wanted to try a slice because of the... MORE

Reviewed on Jan. 3, 2005 by Paulywog

I have made this recipe several times and everyone I know loves it even a good friend who does... MORE

Reviewed on Nov. 1, 2006 by Mrs. C

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

Reviewed on Nov. 3, 2005 by Tia

I have been making this cheesecake every holiday season, for birthdays and special events in... MORE