Sweet Potato Cheesecake With Praline Topping

Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.

Ingredients Nutrition

Directions

  1. Crust:.
  2. Butter 9-inch springform pan.
  3. In medium-size bowl, mix crumbs, sugar and salt.
  4. Drizzle with butter; stir until dry ingredients are evenly moist.
  5. Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
  6. Refrigerate 30 minutes.
  7. Preheat oven at 350 degrees.
  8. Filling:.
  9. In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
  10. With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
  11. Blend in sweet potatoes.
  12. Scrape filling into chilled crust; smooth top.
  13. Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
  14. Topping:.
  15. Coarsely chop pecans.
  16. In small skillet, melt butter.
  17. Add pecans; sprinkle with sugar.
  18. Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
  19. Spoon mixture around edge of cheesecake.
  20. Refrigerate until time to serve.

Reviews

(1)
Most Helpful

Also came across this reciepe in ESSENCE last year and made it on a whim for Thanksgiving Dinner. It was a huge hit and has been requested again this year. Very flavorful, we loved it!

susospecialties November 21, 2007

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