Sweet Potato Pecan Cheesecake Recipe

Name: Sweet Potato Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 2 tablespoons cold butter; 1 egg yolk; 1 to 3 teaspoons water; 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened; 1 cup mashed sweet potato; 1/2 cup sugar; 1 teaspoon butter, melted; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract; 2 eggs, lightly beaten; 2 tablespoons brown sugar; 1 tablespoon all-purpose flour; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon cold butter; 1/4 cup chopped pecans

Servings: persons

1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter
1 egg yolk
1 to 3 teaspoons water
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup mashed sweet potato
1/2 cup sugar
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped pecans

1
Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan.
2
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 400u00b0 for 10-13 minutes or until lightly browned. Cool on a wire rack.
3
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.
4
Bake at 325u00b0 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.
5
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.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt, and more.

Yes, Sweet Potato Pecan Cheesecake 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.

Sweet Potato Pecan Cheesecake

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