More About Sweet Potato Cheesecake
Prep Time: 20minutes minutesCook Time: 1hour hour Servings: 12 Calories: 421kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
Crust
▢1 ¼ cups graham cracker crumbs
▢¼ cup white sugar
▢¼ cup salted butter melted
▢1/2 cup chopped pecans
▢1/2 teaspoon cinnamon
Filling
▢3 8 ounce packages cream cheese softened
▢3/4 cup white sugar
▢1/4 cup brown sugar
▢1 1/2 teaspoons pumpkin pie spice
▢⅓ cup sour cream
▢2 teaspoons vanilla extract
▢¼ cup heavy whipping cream
▢2 cups baked sweet potatoes mashed
▢3 large eggs room temperature
Topping
▢¾ cup packed brown sugar
▢¼ cup salted butter
▢¼ cup heavy whipping cream
▢1 cup chopped pecans
Instructions
Preheat oven to 350°F.
Mix together the crust ingredients and 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.
Beat the cream cheese, white sugar, brown sugar and pumpkin pie spice until smooth.
Mix in the sour cream, vanilla extract, whipping cream and sweet potatoes until fully combined. Beat in the eggs one at a time, mixing well after each. Gently pour the filling into the crust.
Bake in the oven for 50-60 minutes, until a tester inserted near the center comes out clean.
Turn off the oven and open the oven door a crack. Let the cheesecake stand in the oven cooling for one hour.
To make the topping, add the brown sugar and salted butter to a small saucepan. Over medium heat, heat and melt the butter and sugar together until smooth. Bring to a low boil then stir in the whipping cream and pecans.
Remove from the heat and pour over the cheesecake top. Store the cheesecake in a closed container in the refrigerator.
Notes
You can skip the topping and use whipped cream if you like!
Nutrition
Calories: 421kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 170mg | Potassium: 210mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3646IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
Crust
▢1 ¼ cups graham cracker crumbs
▢¼ cup white sugar
▢¼ cup salted butter melted
▢1/2 cup chopped pecans
▢1/2 teaspoon cinnamon
Filling
▢3 8 ounce packages cream cheese softened
▢3/4 cup white sugar
▢1/4 cup brown sugar
▢1 1/2 teaspoons pumpkin pie spice
▢⅓ cup sour cream
▢2 teaspoons vanilla extract
▢¼ cup heavy whipping cream
▢2 cups baked sweet potatoes mashed
▢3 large eggs room temperature
Topping
▢¾ cup packed brown sugar
▢¼ cup salted butter
▢¼ cup heavy whipping cream
▢1 cup chopped pecans
Instructions
Preheat oven to 350°F.
Mix together the crust ingredients and 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.
Beat the cream cheese, white sugar, brown sugar and pumpkin pie spice until smooth.
Mix in the sour cream, vanilla extract, whipping cream and sweet potatoes until fully combined. Beat in the eggs one at a time, mixing well after each. Gently pour the filling into the crust.
Bake in the oven for 50-60 minutes, until a tester inserted near the center comes out clean.
Turn off the oven and open the oven door a crack. Let the cheesecake stand in the oven cooling for one hour.
To make the topping, add the brown sugar and salted butter to a small saucepan. Over medium heat, heat and melt the butter and sugar together until smooth. Bring to a low boil then stir in the whipping cream and pecans.
Remove from the heat and pour over the cheesecake top. Store the cheesecake in a closed container in the refrigerator.
Notes
You can skip the topping and use whipped cream if you like!
Nutrition
Calories: 421kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 170mg | Potassium: 210mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3646IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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