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    You are in: Home / Recipes / Sweet Potato Cheesecake Recipe
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    Sweet Potato Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    bengi's Note:

    I found this in the Atlanta Constitution years ago and have made it several times with great success and I always receive compliments, even from people who don't like sweet potatoes. To help keep the cake from cracking I usually put a pan of water on the rack below to keep the oven humid. I like to top it with rum-flavored whipped cream.

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    Ingredients:

    Yield:

    cheesec ...

    Units: US | Metric

    Crust

    • 1 1/2 cups pecans, finely chopped
    • 1 cup sugar
    • 1 egg white

    Filling

    Directions:

    1. 1
      You need a 10" springform pan or 9" with 3" sides.
    2. 2
      Preheat oven to 325 degrees.
    3. 3
      Crust.
    4. 4
      Mix pecans and sugar.
    5. 5
      Beat egg whites until frothy.
    6. 6
      Add enough egg white to the mixture so that nuts and sugar hold together in a ball.
    7. 7
      Spray pan with oil, and press mixture into pan.
    8. 8
      (OR you can use a graham cracker crumb crust).
    9. 9
      Filling.
    10. 10
      Cook bourbon or rum in a small pan until reduced by half.
    11. 11
      Cook sweet potatoes and mash the pulp until smooth.
    12. 12
      Measure 1 cup pulp and set aside.
    13. 13
      In a mixing bowl, blend cream cheese with the sugar until smooth.
    14. 14
      Add the flour and blend together.
    15. 15
      Add the eggs and yolks; blend until smooth.
    16. 16
      Scrape down sides of the bowl to prevent lumps.
    17. 17
      Add bourbon, sweet potato puree, cinnamon and nutmeg.
    18. 18
      Blend completely.
    19. 19
      Pour batter into pan over crust.
    20. 20
      Bake at 325 degrees for 1 1/2 hours.
    21. 21
      The cheesecake should be firm and slightly colored on top.
    22. 22
      Nothing should stick to finger when the center is touched.
    23. 23
      Remove from oven and let cool for one hour.
    24. 24
      Run a knife around the edge of the pan.
    25. 25
      Refrigerate overnight or at least 2 hours.
    26. 26
      Keep refrigerated until serving.
    27. 27
      Serve with whipped cream.
    28. 28
      Tips:.
    29. 29
      If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
    30. 30
      Vanilla or coconut rum can also be used in this recipe.

    Ratings & Reviews:

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    Nutritional Facts for Sweet Potato Cheesecake

    Serving Size: 1 (2605 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8311.0
     
    Calories from Fat 4966
    59%
    Total Fat 551.8 g
    848%
    Saturated Fat 271.5 g
    1357%
    Cholesterol 2894.0 mg
    964%
    Sodium 3991.6 mg
    166%
    Total Carbohydrate 662.1 g
    220%
    Dietary Fiber 24.6 g
    98%
    Sugars 522.1 g
    2088%
    Protein 156.5 g
    313%

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