Sweet Potato Pecan Cheesecake Recipes

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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.

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 WITH PECAN-CRUMB CRUST



Sweet Potato Cheesecake With Pecan-Crumb Crust image

Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! --- make certain to only oven-bake the sweet potatoes boiling in water will cause a watery mixture.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h45m

Yield 1 10in cheesecake, 12 serving(s)

Number Of Ingredients 12

3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, oven-baked, peeled and well mashed
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans

Steps:

  • Set oven to 425 degrees.
  • FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
  • Beat cream cheese, sugar and all eggs until smooth.
  • Mix in whipping cream.
  • Beat in flour, cinnamon and ginger.
  • Beat in well-mashed sweet potatoes until well combined.
  • Pour the batter into prepared crust.
  • Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
  • Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
  • Leave in fridge for 8-9 hours, or overnight to set.
  • Serve with sweetened whipped cream or caramel topping.

Nutrition Facts : Calories 529, Fat 40.1, SaturatedFat 21.6, Cholesterol 213.5, Sodium 359.1, Carbohydrate 36.1, Fiber 1.4, Sugar 23.7, Protein 8.2

SWEET POTATO CHEESECAKE WITH CANDIED PECANS



Sweet Potato Cheesecake with Candied Pecans image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 18

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
8 tablespoons melted butter
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

Steps:

  • To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
  • Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
  • To make the cheesecake batter: Raise oven temperature to 450 degrees F.
  • In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
  • For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
  • Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

PRALINE SWEET POTATO CHEESECAKE



Praline Sweet Potato Cheesecake image

Wonderful for autumn and winter holidays, this sweet potato cheesecake has a smooth, creamy texture and a delightful pecan topping. -Henrietta Gilbert, Simmesport, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 pound medium sweet potatoes
3 packages (8 ounces each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup heavy whipping cream
1/3 cup sour cream
3 large eggs, lightly beaten
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
1 cup chopped pecans

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, sugar and butter; press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes., Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-13 minutes, turning once., Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 65-75 minutes. 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., For topping, in a small heavy saucepan, combine brown sugar and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil over high heat; stir in whipping cream. Remove from the heat; stir in pecans., Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan.

Nutrition Facts : Calories 591 calories, Fat 42g fat (21g saturated fat), Cholesterol 153mg cholesterol, Sodium 316mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 8g protein.

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