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Sweet Potato Cheesecake

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Betty Crocker Kitchens
Updated Jan 26, 2006
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A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Sweet Potato Cheesecake

  • Prep Time 45 min
  • Total 7 hr 30 min
  • Servings 16
  • Ingredients 18
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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
Make With
Gold Medal Flour

Instructions

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

Nutrition

480 Calories
33g Total Fat
7g Protein
39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
295
Total Fat
33g
0%
Saturated Fat
17g
0%
Cholesterol
140mg
0%
Sodium
220mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
2g
0%
Protein
7g
% Daily Value*:
Vitamin A
86%
86%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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