Go above and beyond the classic sweet potato pie and treat your family and guests to this incredible cheesecake. Imagine a buttery, graham cracker crust with a generous layer of sweet potato-infused cream cheese filling! Smart Recipes, American Recipes, Nuts Recipes, Recipes Nuts American Sweet Potato Cheesecake Sweet Potato Cheesecake Recipe | RecipeSavants.com PT3H40M Serves 8 Ingredients: 1.25 Cups Granulated Sugar 0.25 Cup Unsalted Butter 15 Graham Cracker Squares 2 Pounds Sweet Potatoes 0.33 Cup Sour Cream 1.5 Pounds Cream Cheese 0.25 Cup Heavy Whipping Cream 3 Large Eggs 0.75 Cup Brown Sugar 0.25 Cup Unsalted Butter 0.25 Cup Heavy Whipping Cream 1 Cup Pecans Preheat oven to 350 degrees. In the bowl of a food processor, pulse graham crackers, 1/4 cup sugar and 1/4 cup melted butter until it makes a dough. In the bottom of a 9 1/2-inch spring form pan, press dough evenly. Bake for 10 minutes, then remove from the oven and set aside. In a large baking dish, arrange potatoes and bake until fork tender, about 1 hour. Allow potatoes to cool enough to peel, and roughly chop. In the bowl of a food processor, pulse potatoes and puree until smooth. In the bowl of a stand mixer, combine cream cheese and 3/4 cup of sugar and blend until smooth. Pour in 1/4 cup cream, sour cream, and the potato puree. Blend until combined. Beat in eggs one at a time and continue beating until blended well. Pour the mixture into the crust. Bake at 350 degrees until a toothpick inserted near the center comes out clean, about 1 hour. The center may still be a little soft. Turn off the oven and leave the door open slightly. Allow cake to sit in oven for 1 additional hour. In a small saucepan over low heat, combine brown sugar and 1/4 cup of butter. Stir until the sugar is dissolved. Increase heat to medium-high heat and bring the mixture to a boil. Stir in 1/4 cup cream and the pecans. Pour the hot mixture over the cheesecake and serve.

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