Reviewed: Apr. 12, 2012

Deelish. Used ginger snaps and added pumpkin pie spice to batter. Will make again.

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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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kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 17, 2012

Sooooo awesome! Yummy!!

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DreaLady

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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kirstenbeverly

Reviewed: Dec. 20, 2011

My family loved this pie made it for thanksgiving

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Toni

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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Mrs. Will

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Killeen, Texas, USA

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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Cookin' Mama

Home Town: Bridgeport, Connecticut, USA

Living In: Vandenberg Afb, California, USA

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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judikay1962

Home Town: Columbus, Indiana, USA

Living In: Anderson, California, USA

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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Ehleighen

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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