Sweet Potato Cheesecake

Sweet Potato Cheesecake

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"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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3 h 40 m servings 619 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 108 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ha...

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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 ...

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...

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, an...

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 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...

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

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.

Excellent cheesecake! For the crust, I used a combination of graham crackers and vanilla wafers and did not add any additional sugar. Instead, I added a little cinnamon. I used a full cup of su...

I made this cake about a year ago and I got great reviews for it!!! People just didn't belive that it was my FIRST attempt at making cheesecakes!!! Go ahead, try it!!!

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