A wonderful cheesecake with a light sweet potato taste. Sweet potatoes give the cheesecake a rich buttery and light
sweet potato flavor.
Check out more of Linda's wonderful
Please read Linda's tips on
Baking A Perfect Cheesecake
before making and baking your cheesecake.
Sweet Potato Cheesecake
Yields: 10 to 12 servings
Prep time: 20 min
Crust cook time: 7 min
Cheesecake cook time: 75 min
Graham Cracker Crust (see recipe below)
2 pounds sweet potatoes
3 (8-ounce) packages cream cheese, room temperature*
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup sour cream
, room temperature
(see recipe below)
* To quickly bring
cream cheese to room temperature, place unwrapped cream cheese in a microwaveable
bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not
let it melt or get warm. Refrigerate if it does.
NOTE: Use a conventional oven rather than a convection oven in
baking your cheesecake. The forced hot air from the convection oven causes too
much browning and can often cause the center of the cheesecake to
Bake sweet potatoes 1 hour or until knife inserted in centers goes through
easily; remove from oven and let cool slightly. Peel and puree in blender or food processor.
Transfer 1 1/2 cups sweet potato puree to a large bowl. Add cream cheese, sugar, sour cream, and whipping cream; beat, on low speed, just until smooth.
Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air
into the mixture. Too much air will make the cheesecake fall.
Pour sweet potato filling into prepared graham cracker crust, using the back of a spoon to spread evenly over the crust
(this helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake approximately 1 1/4 hours or until edges are light
brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues
to cook when it is removed from the oven.
How to tell when cheesecake is done cooking:
The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. For a perfect
cheesecake, use a cooking thermometer and take it out of the oven when the cheesecake reaches
150 degrees F. at the center to avoid over baking. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.
How to prevent cracks in your cheesecake: When the internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent this from happening, use an
instant-read cooking thermometer to test its doneness. Take it out of the oven when the cheesecake reaches
150 degrees F. at the center to avoid over baking.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Remove from oven and let
cool slightly on a wire rack.
NOTE: A wonderful
looking baked cheesecake (with no cracks), can crack as it
sits on the cooling rack because the cake shrank during
cooling and clung to the sides of the springform pan. To
avoid this from happening, cool the cheesecake for only a
few minutes, and then, using a paring knife, free it from
the sides of the pan before allowing it to cool completely.
Prepare Nut Topping (see recipe below). Pour hot Topping over slightly cooled cheesecake.
Cool cheesecake completely on a wire rack before refrigerating. Cover with
plastic wrap and refrigerate 12 to 24 hours before cutting (the
cheesecake will solidify to a perfect consistency during this time).
To serve, slide a small knife around edge of cake to
loosen it and remove sides of the springform pan; transfer onto a cake plate.
Makes 10 to 12 servings.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated
1/4 cup butter, melted
Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems).
Lightly grease (butter) a 9-inch
In a small bowl, combine graham cracker crumbs, sugar, and butter. Mix well and press firmly onto bottom of prepared pan.
Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack.
Reduce oven temperature to 325 degrees F.
3/4 cup firmly-packed brown sugar
1/4 cup butter
1/4 cup whipping
1 cup chopped toasted pecans
In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to
a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping over baked cheesecake.
More Delicious Cheesecake Recipes:
Chocolate Hazelnut Swirl Cheesecake
This cheesecake is for serious chocophiles. Imagine the hazelnut spread on a bed of crunchy nuts and a piping hot cup of coffee - it's a sweet temptation.
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! This delightful combination of flavors will
remind you of one of your favorite childhood candy bars.
Perfectly Plain Cheesecake
This is just a basic cheesecake recipe, but it can be used as the base for many other
varieties. Change the crust, add some chocolate, or just get creative!
Never again make a pumpkin pie for the holiday. This cheesecake is absolutely wonderful. Let your
family be the judge!
Sweet Potato Cheesecake
A wonderful cheesecake with a light sweet potato taste.