Recipes Desserts Cakes Cheesecake Recipes Sweet Potato Cheesecake 4.7 (150) 124 Reviews 78 Photos 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. Submitted by MARBALET Updated on September 6, 2023 Save Rate Print Share Add Photo 78 78 78 78 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 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 Directions 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. Recipe Tip This recipe uses fresh roasted sweet potatoes, but you may substitute 1 1/2 cups canned sweet potato purée. I Made It Print 383 home cooks made it! Nutrition Facts (per serving) 619 Calories 41g Fat 58g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 619 % Daily Value * Total Fat 41g 52% Saturated Fat 21g 107% Cholesterol 145mg 48% Sodium 343mg 15% Total Carbohydrate 58g 21% Dietary Fiber 3g 12% Total Sugars 39g Protein 9g 18% Vitamin C 2mg 2% Calcium 110mg 8% Iron 2mg 11% Potassium 425mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.