I found this recipe for my husband to try and it turned out great. He added nutmeg and allspice like he was baking a sweet potato pie and he used only two packages of cream cheese instead of three. You can also buy a deep dish graham cracker crust if you want to skip a step. It's just as good as making your own from scratch. During baking, he sat the cheesecake in a shallow water bath to retain moisture. This cheese cake was great. It was not too rich and not over powering in taste. The praline topping really set it off. A good, good recipe!

This recipe made a very delicious basic cheesecake that filled up the entire springform pan. Would definitely make again. Things I did differently: Baked sweet potatoes in microwave, scooped out flesh and whipped them with a hand mixer - came out nice and smooth. Added cinnamon, nutmeg, and a splash of molasses to the filling. I'd argue heavy cream doesn't do much for the texture, and it would be okay if you omitted it. I did not make the praline topping, as the cake is already super rich, but did serve it with a homemade eggnog flavored whipped cream. Nice, reliable recipe!

Very good. Perfect balance between sweet potato pie and cheesecake. Great texture. I put a large pan of boiling water on the bottom oven rack for all my cheesecakes. Really good recipe.

This recipe was a hit for Thanksgiving. My family was so negative when told about the cheesecake that I had brought. They hadn't heard of this kind before. Once it was served, all chattering stopped! My grandmother "THE COOK" in the family asked me for the recipe. Only thing I added was a little nutmeg and cinnamon. Thanks for shutting up my family!

This is a great twist on a traditional Thanksgiving dessert. I made several changes, starting with a gingersnap crust rather than a graham cracker crust. I whirred commercial gingersnaps in the blender and then sieved them through a flour sifter. I added 1/4 c butter as recommended for the graham crust, but no sugar. In the filling I used 2 packages 1/3 less fat cream cheese. I made yogurt cheese by draining a nonfat thick Greek style yogurt for 24 hours and subbed that in for the third package of cream cheese to reduce the fat even more. It still had a great taste and texture; I didn't really notice any difference. As others suggested I added pumpkin pie type spices (vanilla, cloves, allspice, nutmeg, and cinnamon). I tried reducing the sugar, but this is one recipe that is not overly sweetened and I ended up using the full amount. I mixed all filling ingredients except for the sweet potatoes and reserved some plain filling. I used this plain filling on the top to create marbling (it didn't work great because of the thickness of the filling, but it still looked good). I made the praline topping, cooking it to 180 degrees F on my candy thermometer and served it warm on the side, rather than pouring over the top. I baked in a water bath; it finished in about an hour and 10 minutes. I used a 10 inch springform, but next time I will use a 7 inch because it's only about an inch and half thick and I like a loftier cheesecake.

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!

I prepared this recipe exactly as stated in the ingredients and it looks just like the picture on the recipe page! I was pleasantly surprised that it does not have a "veggie" taste, just a great cheesecake.

This cake was a hit with my family. Everyone loved it.

I wanted to make something to really dazzle my family on Thanksgiving and this recipes was just the thing. I added finely chopped pecans to the crust for a bit more taste. The topping was the most essential component though, it looked amazing. Thanks!

Made it for an open house!!!! Everyone Loved it!!!! Not just for the holidays!!! Would make again anytime

This recipe was the bomb! just awesome.. came out nice and high and the topping was perfect, just the right amount and it wasnt too runny either. I have tried many other cheesecake recipes and this is definately an all time favorite! my family fought over the last piece

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.

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.

This is a great recipe! I've made it for Thanksgiving 2yrs running and have gotten nothing but praise for it. I do agree the sweet potato taste is very subtle as written, so next time I'll use the suggestions of the other reviewers. Overall, it's still a great recipe.

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!

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!