Sweet Potato Cheesecake Pie Recipes

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SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

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.

Provided by MARBALET

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

SWEET POTATO CHEESECAKE PIE



Sweet Potato Cheesecake Pie image

Sweet potatoes and cheesecake all together.

Provided by Pawel Tulinski

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 4h53m

Yield 10

Number Of Ingredients 16

1 ½ cups whole pecans
⅓ cup brown sugar
6 ½ tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter
1 egg, beaten
2 sweet potatoes, peeled and cubed
1 (8 ounce) package cream cheese, at room temperature
2 (3 ounce) packages cream cheese, at room temperature
1 cup brown sugar
½ cup sour cream
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 vanilla bean

Steps:

  • Pour pecans into a blender; grind into a meal.
  • Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
  • Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
  • Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
  • Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
  • Pour cream cheese mixture into the cooled crust.
  • Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 42.7 g, Cholesterol 128.6 mg, Fat 39.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 25.9 g

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 16 servings

Number Of Ingredients 9

1 medium sweet potato
1 loaf pound cake (about 20 thin slices)
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 eggs
1 cup heavy cream
1 teaspoon lemon extract
2 teaspoons vanilla extract
2 teaspoons ground nutmeg

Steps:

  • Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
  • Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
  • In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
  • Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST



Sweet Potato Cheesecake with Gingersnap Crust image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
  • Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
  • To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
  • Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
  • For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
  • Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h30m

Yield 16

Number Of Ingredients 18

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

Steps:

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 220 mg

SWEET POTATO-CHEESECAKE SQUARES



Sweet Potato-Cheesecake Squares image

Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Number Of Ingredients 9

2 medium sweet potatoes (1 1/2 pounds total)
18 graham crackers (9 ounces total)
1 cup sugar, divided
1 stick plus 3 tablespoons unsalted butter, melted, divided
Fine salt
1 1/2 cups ricotta
1/2 cup low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
  • In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
  • Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.

Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g

GALATOIRE'S SWEET POTATO CHEESECAKE



Galatoire's Sweet Potato Cheesecake image

This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

Provided by R. W. Apple Jr.

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 15

1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
¼ cup (50 g) sugar
⅓ cup (75 g) unsalted butter, melted
1 (8-ounce / 225-g) package cream cheese, softened
1 cup (200 g) sugar
¼ cup (55 g) packed light brown sugar
1 ¾ cups (270 g) mashed sweet potatoes (see note)
2 large eggs, slightly beaten
⅔ cup (165 ml) evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
⅓ cup (65 g) sugar
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
  • Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
  • Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 238 milligrams, Sugar 36 grams, TransFat 0 grams

HOLIDAY SWEET POTATO CHEESECAKE



Holiday Sweet Potato Cheesecake image

Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 22

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
SWEET POTATO FILLING:
1 cup mashed sweet potatoes (about 3/4 pound)
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon each ground cinnamon, cloves and nutmeg
1/8 tsp. salt
TOPPING:
3/4 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
Glazed chopped pecans, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

SWEET POTATO PECAN CHEESECAKE



Sweet Potato Pecan Cheesecake image

Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter
1 egg yolk
1 to 3 teaspoons water
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup mashed sweet potato
1/2 cup sugar
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped pecans

Steps:

  • Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE



PHILADELPHIA 3-STEP Sweet Potato Cheesecake image

Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 10 servings

Number Of Ingredients 11

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup drained canned sweet potato, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3/4 cup chopped pecans
2 Tbsp. maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour into crust; top with nuts.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

BASQUE-STYLE SWEET POTATO CHEESECAKE



Basque-style Sweet Potato Cheesecake image

This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.

Provided by Tara O'Brady

Yield Makes one 9"-diameter cake

Number Of Ingredients 15

2 lb. sweet potatoes (3-4 large), preferably garnet, scrubbed
Unsalted butter (for pan)
24 oz. cream cheese (not low-fat), room temperature
1 cup (200 g) granulated sugar
¼ cup (50 g) light brown sugar
3 large eggs
½ cup sour cream (not low-fat), room temperature
½ cup heavy cream, room temperature
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract
¼ cup (31 g) all-purpose flour
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
A 9"-diameter springform pan

Steps:

  • Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
  • Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
  • Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
  • Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
  • To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Make and share this Sweet Potato Cheesecake recipe from Food.com.

Provided by LizCl

Categories     Cheesecake

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 18

1 cup flour
1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/2 cup flour, sifted
1/2 cup light brown sugar, packed
6 tablespoons butter, softened
1 teaspoon cinnamon
1 cup chopped pecans

Steps:

  • Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
  • Reduce oven temperature to 300 degrees.
  • Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
  • Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
  • Beat in sweet potato mixture on low speed about 1 minute until blended.
  • Beat in eggs, one at a time.
  • Pour batter into springform pan.
  • Place springform pan in larger pan.
  • Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
  • Pecan Crumb Topping.
  • Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
  • Sprinkle Pecan Crumb Topping over cheesecake.
  • Bake about 30 minutes or until topping is set.
  • Cool.

Nutrition Facts : Calories 464.8, Fat 32.2, SaturatedFat 17.1, Cholesterol 140.1, Sodium 236.9, Carbohydrate 38.8, Fiber 1.9, Sugar 23.8, Protein 7.3

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From therecipes.info


SWEET POTATO PIE WITH CREAM CHEESE SWIRL RECIPE - EATINGWELL
Add brown sugar, 1/2 cup yogurt, eggs, egg yolk, cinnamon and nutmeg; pulse just until combined. Spread the sweet potato filling in the warm crust. Step 6. Clean and dry the …
From eatingwell.com


SWEET POTATO CHEESECAKE: A CRACKLING TWIST OF CINNAMON & CRACKERS
2020-10-26 To prepare the topping, simply whisk brown sugar and butter and spread it over the cheesecake and bake again for 5 more minutes. Refrigerate the cake for overnight or at least …
From onchees.com


AINT HELEN'S SWEET POTATO CHEESECAKE - MIDWEST LIVING
Bake in a 350º oven for 60 to 75 minutes, or until a 2 1/2-inch rim around outside edge appears set when gently shaken. Leave cheesecake in oven, but turn the oven off and leave the door …
From midwestliving.com


GRANDMA'S OLD FASHIONED SWEET POTATO PIE - A CLASSIC RECIPE
2022-06-30 Best Old Fashioned Sweet Potato Pie Recipe. Prepare oven. Preheat your oven to 350 degrees Fahrenheit. Mix. In a mixing bowl, gently mix your eggs and add your sugar. …
From cooksdream.com


SWEET POTATO PIE CHEESECAKE - PINCH ME TWICE
2015-11-22 Remove cheesecake from oven (center will jiggle) and allow to cool for 1 hour. Run a sharp knife or spatula around the edge to loosen cheesecake from pan. Cover cheesecake …
From pinchmetwice.com


SWEET POTATO CHEESECAKE - WILL COOK FOR SMILES
2019-10-11 Preheat oven to 325°. Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, …
From willcookforsmiles.com


SWEET ORANGE PIE - THERESCIPES.INFO
How To Make portokalopita - greek - sweet orange pie. 1. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. 2. Crumble the sheets of filo. 3. Put the olive …
From therecipes.info


SWEET POTATO CHEESECAKE - THE ITSY-BITSY KITCHEN
2020-08-10 Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside. Combine the graham cracker crumbs, butter, sugar, cinnamon, and salt in …
From itsybitsykitchen.com


SWEET POTATO CREAM CHEESE PIE RECIPE - THE SPRUCE EATS
2021-09-23 Preheat the oven to 350 F. In a mixing bowl with an electric mixer, combine the softened cream cheese, mashed sweet potato, and brown and granulated sugars. Beat until …
From thespruceeats.com


EASY SWEET POTATO CHEESECAKE ALREADY PIE CRUST
Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg. Beat in the eggs until smooth and well-blended. Spoon sweet potato cheesecake filling into the graham …
From therecipes.info


SWEET POTATO CHEESECAKE PIE RECIPE SOUL FOOD
Sweet Potato Stew Recipe Vegetarian ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic …
From recipeschoice.com


SWEET POTATO PIE CHEESECAKE RECIPES ALL YOU NEED IS FOOD
this sweet potato pie was outstanding! i used about a pound and 1/4 of steamed sweet potato slices, a 50/50 white and light brown sugar mixture totaling 3/4 cup which was the perfect …
From stevehacks.com


FOR THANKSGIVING, SWEET POTATO CHEESECAKE | HOMESICK TEXAN
Preheat the oven to 325° F. To make the crust, mix together the crushed ginger snaps, chopped pecans, and melted butter. Press the crust into a 9-inch spring-form pan, evenly covering the …
From homesicktexan.com


ROASTED SWEET-POTATO CHEESECAKE WITH MAPLE CREAM RECIPE
2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams) 1 tablespoon melted butter. Pecan Crust (recipe follows) 2 …
From myrecipes.com


SWEET POTATO PIE WITH CHEESECAKE FILLING - OH SWEET BASIL
2018-10-15 Add pureed sweet potato, egg, vanilla, cinnamon and salt, beat until thoroughly combined. Pour the filling into the par-baked pie crust, cover the edges with a strip of foil. …
From ohsweetbasil.com


SWEET POTATO CHEESECAKE | MYPLATE
In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. DO NOT OVER BEAT. 2. Stir in milk. Carefully …
From myplate.gov


SWEET POTATO PIE CHEESECAKE - MY FAMILY DINNER IDEAS
2020-09-22 SWEET POTATO PIE CHEESECAKE. This Sweet Potato Pie Cheesecake is so good, and it’s really easy to make. It’s a little sticky and gooey, and the flavors are just …
From myfamilydinnerideas.com


25 BEST SWEET POTATO DESSERTS - INSANELY GOOD RECIPES
2022-06-07 18. No-Churn Sweet Potato Pie Ice Cream. As far as ice creams go, this one is insanely creamy. It incorporates whipping cream, sweetened condensed milk, and full-fat …
From insanelygoodrecipes.com


SWEET POTATO CHEESECAKE WITH PECAN PRALINE TOPPING
2019-11-12 Prepare the Sweet Potato Cheesecake. Set a pot of water (about 4 cups) on the stove to boil for creating the water bath to bake your cheesecake in. In a small mixing bowl, …
From senseandedibility.com


CREAM CHEESE-SWEET POTATO PIE RECIPE - LIFEMADEDELICIOUS.CA
2010-09-24 Add egg; beat well. Stir in orange peel. Set aside. 3. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients …
From lifemadedelicious.ca


TRYING STOVETOP KISSES' SWEET POTATO PIE CHEESECAKE - YOUTUBE
If you want to bring peace on earth and good will towards men then I suggest you do what God loves and make this cheesecake! This thang was definitely thangi...
From youtube.com


NO-BAKE SWEET POTATO CHEESECAKE BARS | DUDE THAT COOKZ
2020-10-26 Drain sweet potatoes from water and add to a large bowl. Mash using a potato masher (paid link). Add all sweet potato layer ingredients into a large bowl. Blend until …
From dudethatcookz.com


PURPLE SWEET POTATO PIE | KING ARTHUR BAKING
Instructions. Preheat the oven to 375°F. To prepare the crust: Roll the pie dough into a 13" circle and transfer it to a 9” pie pan. Crimp the edges of the dough so they stand above the pan’s …
From kingarthurbaking.com


SWEET POTATO PIE CHEESECAKE - AMERICAN EGG BOARD
Recipes / Sweet Potato Pie Cheesecake Sweet Potato Pie Cheesecake 38.3333333333m total time . 60M prep time. 21 ingredients 6-8 servings Rating ...
From incredibleegg.org


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