SWEET POTATO PECAN CHEESECAKE
Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
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rabinder sharma
[email protected]I'm not a big fan of sweet potato, but this cheesecake was surprisingly good! The flavors were well-balanced and the texture was perfect.
Blesso Nsikak
[email protected]This cheesecake was easy to make and turned out great! I used a gluten-free crust and it was still delicious. I will definitely be making this again.
david parchem
[email protected]I made this cheesecake for my wife's birthday and she loved it! The crust was perfect and the filling was creamy and delicious. I would definitely recommend this recipe.
rafiuddin k
[email protected]This cheesecake was delicious! The sweet potato layer was moist and flavorful, and the pecan topping was the perfect touch. I would definitely recommend this recipe.
Laura Fellin
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I will definitely be making this again.
Mu'aaz Abbaa maccaa
[email protected]This cheesecake was a bit too sweet for my taste, but my kids loved it! I would recommend using less sugar in the filling if you don't like your desserts too sweet.
R Moocher
[email protected]I'm not a big fan of sweet potato, but this cheesecake was surprisingly good! The flavors were well-balanced and the texture was perfect.
Timothy Agi
[email protected]This cheesecake was easy to make and turned out great! I used a gluten-free crust and it was still delicious. I will definitely be making this again.
RamenMaraton KDramaAddicted
[email protected]I made this cheesecake for my wife's birthday and she loved it! The crust was perfect and the filling was creamy and delicious. I would definitely recommend this recipe.
Abdulbasit Suleiman
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The sweet potato layer was moist and flavorful, and the pecan topping was the perfect touch. I will definitely be making this again.