Sweet Potato Cheesecake Recipe - Allrecipes.com
Sweet Potato Cheesecake Recipe
  • READY IN 3+ hrs

Sweet Potato Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9 1/2-inch cheesecake Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr
  • READY IN

    3 hrs 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C ).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  7. 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.
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Footnotes

  • Cook's Note:
  • This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato puree instead.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2008

This cheesecake was AWESOME! My boyfriend is in love with the sweet potatoe cheesecake we get here at Glady's Knight Chicken & Waffles Restaurant. He asked me to try and duplicate it, well this one came out better, sorry Glady's! I did add a few ingredients to enhance the flavors. 1/2 c chopped pecans and 1/2 tea cinnamon to crust. I also added 1/4 cup brown sugar, 1/2 tea cinnamon, 1/4 tea nutmeg, 1/4 tea ginger and 2 tea vanilla to filling. I used 2 cups of mashed sweet potatoes (definately bake the potatoes adds flavor). Don't over beat the filling and put a shallow pan of water on the rack below the cake for a flawless cheesecake w/o cracks every time. Baked 1hr 10 mins in 9" pan, removed from oven immediately when center was almost set. This cake is super rich and delicious, absolutely worth the effort. If you love cheesecake and sweet potatoe pie, you'll love this cake. Will be making this often.

 
Most Helpful Critical Review
Sep 03, 2006

This was a nice experiment but I don't think I will make it again. Most of my guests thought it was good but some ate it and didn't want to touch a second bite! And I don't think people would have eaten it without the pecan topping (which is amazing, btw)... Taste and texture are okay but this makes avery heavy dessert. Not everybody is ready for that kind of cheesecake!

 
Sep 04, 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!

 
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!

 
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.

 
Oct 13, 2009

I made this chessecake because my husband saw it on the travel channel @ Glady Knight resturant. I'm glad I made it. It's very GOOOOOOD. I made a few changes just like the other reviewers. I added vanilla extract, nutmeg & cinnamon to the puree.

 
Apr 25, 2003

This is the ultimate cheesecake. I love cheesecake, sweet potato pie and pecan pie so this is heaven to me.

 
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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Nutrition

  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 343 mg
  • 14%

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

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