Reviewed: May 20, 2013

This was one of the best cheesecakes I have ever made and I was told not to be surprised if it turned up on the restaurant menu of the head chefs I served it too.

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Reviewer:

rascal

Reviewed: Dec. 24, 2012

The only modification I make to this recipe is adding nutmeg, cinnamon and ginger to the sweet potato puree and also using a water bath. I am consistently asked to bring this to functions. This is a fantastic recipe.

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Reviewer:

Ron'sWifey

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 3, 2012

I have eaten at Gladys Knights which is why I LOVE this cheesecake so much. AFter I left ATlanta I looked for recipes and this is the second I tried and the best so far. Like other users I added cinnamon, nutmeg and butter to my fresh puree before mixing with the cheesecake mix since I was looking for an authentic sweet potatoe pie flavor. (I didn't do that with the other recipe and it wasn't as tasty.) I also saved a step and used caramel ice cream topping and pecans. Delightful! This is my go to recipe from now on.

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Reviewer:

sista_burns

Cooking Level: Expert

Home Town: Danville, Illinois, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 23, 2012

This was a solid recipe to work off of. I never made a sweet potato anything before so it came out good for first timer in the sweet potato category. Like everyone else, I added the nutmeg, cinnamin, and a little bit of ginger powder to the mixture. Agree, that it would have been bland without it. Also, I used ginger snaps and graham crackers for my crust. I also add walnuts to the food processor to add a nuttiness to the crust and it really makes it taste good. My husband is very critical of food and always gives me honest feedback and said he could eat the crust all day. The only complaint would be that the cake cake out a bit dry. Not sure what I could have done to make it moister. Also, I made this for a bake off and it didn't win because they said they could not taste the sweet potato. I think it's there and it's subtle but maybe add more next time. Topping tasted great with it.

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Reviewer:

sasha

Cooking Level: Intermediate

Reviewed: Sep. 16, 2012

Awesome recipe. I made some changes to mine, using brown sugar instead of white, but this is a BIG BIG hit every time i make it.

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Reviewer:

JULIARC1

Cooking Level: Expert

Reviewed: Apr. 12, 2012

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

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Reviewer:

Mrsrlc

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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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 17, 2012

Sooooo awesome! Yummy!!

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Reviewer:

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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