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Sweet Potato Cheesecake
SUBMITTED BY:
MARBALET
PHOTO BY:
SunFlower
"Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table."
RECIPE RATING:
Read Reviews
(25)
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Original recipe yield 1 - 9 1/2 inch cheesecake
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. 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. Refrigerate.
FOOTNOTE
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REVIEWS
Reviewed on Sep. 4, 2003 by NICOLEISADIVA
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NICOLEISADIVA
Sep. 4, 2003
With a few modifications, this was an excellent cheesecake! I added some flavor(nutmeg, cinnamon, and allspice) to the sweet potato puree, as if I were making a sweet potato pie. I also cooked this in a waterbath, which added to the silky texture. And finally, I added a bit of cinnamon to the topping, which was the perfect touch! Great recipe for those who love sweet potato pie!
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14 users found this review helpful
With a few modifications, this was an excellent cheesecake! I added some flavor(nutmeg,...
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Reviewed on Dec. 31, 2004 by BEYOND7
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BEYOND7
Dec. 31, 2004
This was a great starter recipe. I did add some cinnamon, nutmeg, and a pinch of allspice to the puree. I also omitted the pecans from the topping. The recipe did not call for a waterbath but I used one anyway. Before I added the eggs, I tasted the mix and decided I needed a bit more sweet potato because the flavor was a bit weak. I ended up putting about a third of a cup more potato puree. This for Christmas dessert and it was a huge hit. My first ever cheesecake was a definite success.
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8 users found this review helpful
This was a great starter recipe. I did add some cinnamon, nutmeg, and a pinch of allspice to...
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Reviewed on Apr. 25, 2003 by
JAZZY-GIRL
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JAZZY-GIRL
Apr. 25, 2003
Tried this because it sounded interesting. Loved the flavor and made it as directed with the exception of adding cinnamon and nutmeg. Really, really good! Thanks for sharing.
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8 users found this review helpful
Tried this because it sounded interesting. Loved the flavor and made it as directed with the...
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Reviewed on Apr. 25, 2003 by
cassborn
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cassborn
Apr. 25, 2003
This is the ultimate cheesecake. I love cheesecake, sweet potato pie and pecan pie so this is heaven to me.
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8 users found this review helpful
This is the ultimate cheesecake. I love cheesecake, sweet potato pie and pecan pie so this is...
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Reviewed on Apr. 25, 2003 by
MONALYSEE
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MONALYSEE
Apr. 25, 2003
I thought this recipe was great. I just made a few modifications. I treated the sweet potato puree like the filling for a pie. I added cinnamon, a squeeze of lemon, a drop of vanilla extract, and a tablespoon or two of butter (sinful I know). I made if for Thanksgiving (with the topping) and Christmas (without the topping) and the family loved them both. I think this will be a new holiday favorite!
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7 users found this review helpful
I thought this recipe was great. I just made a few modifications. I treated the sweet potato...
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Reviewed on Nov. 13, 2002 by
TIFFHODGES
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TIFFHODGES
Nov. 13, 2002
You can't fail with this receipe. I am a novice cook and the cake was a hit.
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6 users found this review helpful
You can't fail with this receipe. I am a novice cook and the cake was a hit.
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Reviewed on Apr. 25, 2003 by Wayne W
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Wayne W
Apr. 25, 2003
I made this cake about a year ago and I got great reviews for it!!! People just didn't belive that it was my FIRST attempt at making cheesecakes!!! Go ahead, try it!!!
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4 users found this review helpful
I made this cake about a year ago and I got great reviews for it!!! People just didn't belive...
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Reviewed on Dec. 10, 2004 by redheadmama
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redheadmama
Dec. 10, 2004
This was my first attempt at making a cheesecake. The recipe was simple to follow and the results were fantastic. I didn't add anything not in the original recipe but I may try that in the future. I took it to a holiday party and it was a success.
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3 users found this review helpful
This was my first attempt at making a cheesecake. The recipe was simple to follow and the...
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Reviewed on Nov. 26, 2004 by KRBS
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KRBS
Nov. 26, 2004
I made this for thanksgiving and it was a big hit. I added butter, cinnamon, and nutmeg to the sweet potato puree, which seemed to work out well. I also only used 1/2 cup of pecans in the topping (that's all I had), but it still tasted great. Thanks for the fabulous recipe!
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3 users found this review helpful
I made this for thanksgiving and it was a big hit. I added butter, cinnamon, and nutmeg to the...
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Reviewed on Nov. 29, 2002 by LAWAN
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LAWAN
Nov. 29, 2002
This cake was great. The texture is perfect. The taste of the sweet potato was too subtle, however, and could use a little more flavor.
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3 users found this review helpful