The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 12, 2012
Deelish. Used ginger snaps and added pumpkin pie spice to batter. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2012
I'm sure it is good as is, but I added 1.5 t of cinnamon, 1/2 t of nutmeg, 1/2 t of all spice, about 1/4 c of maple syrup (and reduced sugar amount). Even for the topping I added maple syrup and put less brown sugar. Also added bit of starch to thicken the topping. It was very good! I wish I had pureed sweet potato better as I could see few chunks here and there..lol Oh well, next time it will be closer to "perfection"! :D
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Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 17, 2012
Sooooo awesome! Yummy!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2011
this was a success with my family for thanksgiving. However I do think that the recipes filling creates more than what the pie filling can hold. I would reccomend cutting the wet ingredients in half. I also added nutmeg, cinnamon and ginger to my topping to create more holiday flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2011
My family loved this pie made it for thanksgiving
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Photo by Toni

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 12, 2011
OMG!!! I had never even heard of this recipe before but I couldn't get enough. It is so unbelievably good. I did add a touch more sugar(maybe a 1/4 cup) and I added cinnamon, nutmeg, and a few pats of butter to the sweet potato mixture. I baked the potatoes but I don't see why boiling them wouldn't work either. I also used just a regular store bought graham cracker crust just to save time and it was still crunchy and delicious with the cheesecake. You must try this recipe because it is wonderful!
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Photo by Mrs. Will

Cooking Level: Expert

Home Town: Auburn, Alabama, USA
Living In: Killeen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 11, 2011
I've received RAVE reviews for this recipe. I made this into cupcakes for my daughter's birthday party, and people are still talking about them. My only suggestion would be to bake the graham cracker crust for only 5 minutes (instead of 10 min) to avoid burning or overbrowning the crust when you cook it again.
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Home Town: Bridgeport, Connecticut, USA
Living In: Vandenberg Afb, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by judikay1962
Reviewed: Nov. 28, 2011
I made this for Thanksgiving this year (2011) and it was a HUGE hit!! I had run out of pecans, so had to substitute crushed walnuts, but it turned out very well.
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Photo by judikay1962
Home Town: Columbus, Indiana, USA
Living In: Anderson, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2011
While the cheesecake was very good, the sweet potato flavor was way too weak for me, and I put in the full 2 pounds. Next time, I will decrease cream cheese to 2 pkgs to hopefully get a stronger flavor. I also added 2 tsp cinnamon, a must need. The caramel topping is excellent, although it also does cover up the sweet potato flavor. I didn't bother leaving it in the oven for an hour after cooking. I cooked it like my favorite cheesecake recipe - I added 2 tbsp cornstarch to the sugar (mix so not lumpy) and cooked at 325 for 1 hour 10 minutes, then cool.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Photo by Lea M.
Reviewed: Nov. 25, 2011
I am a cheesecake purist, I love the taste of plain cheesecake, so the feature picture shown for this sweet potato cheesecake is misleading. It shows what looks like a marbled type cheesecake the kind a purist like me would like, pure cheesecake with small swirls of sweet potato, not the full on blended kind like this recipe suggests. As I started to create my cake I realized that there was no way I was going to combine the delicious delicate flavor of cream cheese with the heavy, fleshy sweet potato. So what I did was strain the sweet potato through a strainer (kept the fleshy part for pie) and took the smooth sweet potato, added cinnamon, nutmeg, and white sugar, all to taste, and smoothed it at the bottom of the pan over the crust THEN I put the creamy layer of cream cheese over that (omitted the pecan topping concoction) baked it in a water bath and it came out PERFECT! The best of both worlds without mixing them up. My 4 star rating is for misleading picture and mixing sweet potato with creamcheese. But TOTALLY 5 stars for the cheesecake recipe itself!!! AND, taking a tip from another commenter, rather than using graham cracker crust, next time I will try a biscotti crust. Yum!
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Photo by Lea M.

Cooking Level: Intermediate

Home Town: Studio City, California, USA
Living In: Chicago, Illinois, USA

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