Sweet Potato Cheesecake with Candied Pecans Recipe

Name: Sweet Potato Cheesecake with Candied Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup confectioners' sugar; 8 tablespoons melted butter; 2 pounds cream cheese, softened; 1 1/2 cups granulated sugar; Pinch salt; 5 large eggs; 2 egg yolks; 1/2 cup sour cream; 3 tablespoons flour; 1 teaspoon vanilla; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; 4 sweet potatoes, baked, peeled, and passed through a food mill; 1 cup sugar; 1 cup toasted pecans; Butter, for greasing the pan

Servings: persons

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
8 tablespoons melted butter
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

1
To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
2
Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
3
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
4
Butter or spray a pan with vegetable spray.
5
To make the cheesecake batter: Raise oven temperature to 450 degrees F.
6
In the bowl of an electric mixer, place cream cheese.
7
Use paddle attachment and beat until smooth.
8
Continue to mix and add sugar and salt.
9
Add the eggs 1 at a time, then add sour cream, flour, and spices.
10
Lower speed and add sweet potato puree.
11
Pour the batter into crust lined pan.
12
Place a baking pan of hot water under cheesecake pan.
13
Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
14
For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated.
15
Pour onto buttered baking pan.
16
Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
17
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled.
18
Loosen pan sides and remove cheesecake.
19
Carefully slice cake with knife dipped in hot water, then wiped.
20
Garnish with candied pecans.

2323

kcal

Calories

155

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/4 cup confectioners' sugar, 8 tablespoons melted butter, 2 pounds cream cheese, softened, and more.

Yes, Sweet Potato Cheesecake with Candied Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cheesecake with Candied Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions