Sweet potatoes have always been a great addition for cheesecakes, it has a rich, buttery flavor and a smooth texture. It’s addictive and you will definitely love it!
Preparation Time: 40 mins
Cook: 1 hr
Additional: 2 hrs
Servings: 12
Ingredients.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 2 pounds sweet potatoes
- 3 (8 ounce) packages cream cheese, softened
- ⅞ cup white sugar
- ⅓ cup sour cream
- 1/4 cup heavy whipping cream
- 3 eggs, room temperature
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup heavy whipping cream
- 1 cup chopped pecans
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C ).
Step 2.
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 for 10 minutes; remove from the oven and set aside. Keep the oven on.
Step 3.
Place potatoes in a baking dish. Bake until a knife inserted in the center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
Step 4.
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 the crust.
Step 5.
Bake in a 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).
Step 6.
Turn off the oven. Let the cake stand for 1 hour in the oven with the door ajar.
Step 7.
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.
