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Sweet Potato Cheesecake

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

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( 46 Ratings)

46 Ratings

5 Stars 67%

4 Stars 17%

3 Stars

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1 Stars

Member Reviews ( 15 )

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Prep Time 45 min
Total Time 7 hr 30 min
Servings 16

Ingredients

Cheesecake

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

Crumb Topping

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

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Directions

1 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.
2 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.
3 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.
4 Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
5 Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
6 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.

EXPERT TIPS

Expert Tips

Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes.

Serve this rich dessert on plates dusted with cinnamon.

One of the earliest recipes for cheesecake appeared in a Philadelphia cookbook published during the 1850s. African-American caterers, well-known in the city for their culinary expertise, were very likely to have included their personal version of the cream cheese dessert on social event menus.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 295),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 17g, 17% ),
Cholesterol: 140mg; 140%;
Sodium: 220mg; 220%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 2g 2% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 86%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 12/27/2012 7:49:26 PM REPORT ABUSE artsydee said:

Rating:

Just took the cheesecake out of the oven and the dough on the sides looks raw. I used the water bath but two things occurred - one...I somehow missed the instructions that said the water bath should be VERY hot. I used cool tap water. AND it looked like the water seeped into the foil that I used to ensure that that wouldn't happen! Ideas?

This reply was: Helpful Inspiring

Posted 12/24/2012 8:10:02 AM REPORT ABUSE Ms_SJ-R said:

Rating:

I have been making this cheesecake for the past 2 years and it's always a highly requested at any holiday potluck that I attend. I've even had quite a few people request the recipe after tasting the delicious treat! I myself am not a fan of sweet potato pie but this cheesecake is to die for! Of course I will be making this tomorrow for Christmas because I will be quickly escorted out if I don't :-). You can't go wrong with this recipe and your family/guests will absolutely adore you for adding this to the dessert table!

This reply was: Helpful Inspiring

Posted 11/21/2012 12:01:36 AM REPORT ABUSE Ms_Berry said:

Rating:

I'm going to be baking this tomorrow for Thanksgiving. I hope it turns out! Except I will put foil around the spring form pan so that water doesnt creep in! Oh please turn out! This is my first time to bake cheese cake!

This reply was: Helpful Inspiring