Traditional rice pudding can be replaced with brown rice that has been perfectly sweetened with brown sugar and peaches. Will be ideal with additional nuts as well. It can be made vegan if the butter is omitted.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 9 1/2-inch cheesecake |
Ingredients
- 1 ¼ cups graham cracker crumbs
- ¼ cup white sugar
- ¼ cup butter, melted
- 2 pounds sweet potatoes
- 3 (8 ounce) packages cream cheese, softened
- ⅞ cup white sugar
- ⅓ cup sour cream
- ¼ cup heavy whipping cream
- 3 eggs, room temperature
- ¾ cup packed brown sugar
- ¼ cup butter
- ¼ cup heavy whipping cream
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C ).
- 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.
- 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.
- 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.
- 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).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- 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.
- This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato purée.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 343 mg |
| Sugars | 39 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I use almond windmill cookies for th e crust instead of Graham crackers. Never bring home any left overs.
Just two quick notes: did anyone ever figure out exactly what 7/8 cup + 2 tablespoons equals? I saw that, and my brain shorted out a bit. Also, all those comments mention adding spices to the sweet potato puree, even though none are mentioned in the ingredients list. While I was typing this, there’s a video to my right illustrating how to make this recipe. What’s the cook adding to the sweet potatoes there before mashing them!! Recipes like this make me very suspicious. I just made the cake for Thanksgiving dinner tomorrow. We’ll see how it goes!
I am allergic to corn, so no graham crackers. I substituted ground pecans for the crust, lightly toasted with a tiny bit of salt for added flavor. We shall see how it freezes…if there are leftovers!
Not yet to make still looking at others cheesecake recipes. Will Not be making anything for the top
I MADE IT! Thanks to the postings by reviewers. I followed cutiepie’s modifications and the family LOVED IT. This was my first time making a cheesecake and yes, I impressed myself.
It was wonderful everyone enjoyed it
This was my very first attempt at making a cheesecake or using a springform pan. I made a few changes, but nothing major. I didn’t put the nuts on it since I’m not a fan. I used a 9.5” springform pan and lined it with parchment paper (sides and bottom, this made it super easy to remove the cake). I used pure cane sugar and added in some almond extract as well. It also took a little longer to cook for some reason, which was fine. I let it chill in the refrigerator overnight and it came out perfect. My daughter and son-in-law thought it was great even though they are big fans of sweet potatoes. For my first try, I think this was an excellent recipe to use. Even though I didn’t follow it to the letter, it provided an excellent starting point for me.
I made this for thanksgiving and again for a work party and it was the first desert to disappear! It was a show stopper! I will definitely make this again! It was Delicious
I added a pinch of vanilla extract and lemon juice it adds flavor to the sweet potato and cream cheese. Otherwise, this an awesome recipe. The cook timing was dead on. Will be repeating this recipe again soon.
Good base recipe. I used canned sweet potatoes for the purée and seasoned it with a bit of cinnamon, nutmeg, and I tiny bit of allspice. I skipped the topping in the recipe and instead candies my pecans and sprinkled them on top. FANTASTIC
Made this as is. The topping is very, very good. The texture wasn’t as smooth as, say, a New York style cheesecake, but it was still very, very good. I also prefer, in the future, to leave out the pecans, but that’s just a matter of taste.
Added toasted ground pecans to crust, cinnamon to batter, 2 tsp of vanilla, absolutely wonderful
I make this every year for thanksgiving, my family loves it!
I used suggestions from all the other reviews!
I made this for a coworkers birthday and everyone LOVED it! I had a request from someone else so I will be making it again very soon!
This is a delicious and easy to follow recipe. My husband loves this cheesecake.
OMG as a person who loves cheesecake and sweet potato pie this was awesome! Like other reviewers I “seasoned” the sweet potato mix before adding to the cheesecake (cinnamon, ginger, nutmeg, and butter). It was a definite hit @ Thanksgiving. My bf suggested that next time I half the topping to swirl it thru the cheesecake instead of putting it on top to better incorporate the flavors. WARNING: this cheesecake is very rich so if you don’t like cheesecake or prefer those no bake versions then this might not be the recipe for you
I’ve made this recipe twice. Once exactly according to the recipe (good but not great) and again this past Thanksgiving with some changes. This time I used crushed gingersnap cookies as a crust and instead of mixing the sweet potato puree into the cheesecake mixture, I layered them. My family loooooved it and actually fought over the last few pieces (all in good fun of course). Next time I will double the sweet potato layer and reduce the cheesecake layer by half. I also added some cinnamon, nutmeg, cloves, and ginger into the sweet potato layer and about a tsp of vanilla into the cheesecake. I did use a water-bath and also let the cheesecake cool for an hour in the oven as instructed. I made the sauce without nuts due to family allergies. It was very good and set up quickly. This recipe as is is pretty good but it doesn’t become 5 star good until adding in the changes I made this year.
Very good. Serve with fresh raspberries and whipped cream. I used two Graham cracker pie crusts. Cut cook times by 15 or 20 minutes.
I made a few changes. Instead of adding the sweet potato puree into the cheese mixture, I layered the sweet potato puree,on top of the cheese mixture. This gave me three distinct flavors and a tri-level appearance! from the graham crust, cheesecake layer, and a beautiful vibrant orange sweet potatoe color. Also I prepared the sweet.potoes as.if I were making a pie, with ground cloves, cinnamon, nutmeg , brown sugar and butter. My family is still raving!
Labor intensive and super rich, but so worth it. A small slice of this will send your eyes rolling back into your head!