Sweet Potato Cheesecake
Description
This sweet potato cheesecake has a smooth, creamy filling, buttery crust, and decadent pecan praline topping—perfect for a fall or winter dessert.
Ingredients
•
1 1/4 cups graham cracker crumbs
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1/4 cup white sugar
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1/4 cup butter, melted
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2 pounds sweet potatoes
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3 (8 ounce) packages cream cheese, softened
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7/8 cup white sugar
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1/3 cup sour cream
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1/4 cup heavy whipping cream
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3 eggs, room temperature
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3/4 cup packed brown sugar
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1/4 cup butter
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1/4 cup heavy whipping cream
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1 cup chopped pecans
Directions
1
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ).
2
Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½-inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on.
3
Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
4
Bake in the preheated 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.
5
To make the praline topping: Combine brown sugar and 1/4 cup butter 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 add pecans.
6
Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator.
7
Serve and enjoy!