Sweet Potato Cheesecake
Trade your traditional sweet potato pie this autumn for a slice of Sweet Potato Cheesecake. The smooth and creamy sweet potato filling combined with fall flavors like cinnamon and nutmeg make this seasonal treat irresistible.
Makes: 8-10 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 7 hours 25 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 7 hours 25 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
Crust:
- 5 ounces (1 package) honey graham crackers, broken into small pieces
- 2 tablespoons sugar
- ½ cup pecan pieces
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup (1 stick) butter, melted
Filling:
- 3 medium sweet potatoes
- 8 ounces (1 package) cream cheese
- ¾ cup milk
- 1 ½ cups sugar
- ¼ cup brown sugar
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- Zest of 1 orange
Topping:
- ½ cup sour cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla
- Zest of 1 orange
- ¼ teaspoon nutmeg
Instructions
- Pierce sweet potato skins a few times with a fork and place in a covered, microwave-safe container with an air vent. Microwave on high for 10 minutes, rotating potatoes after 5 minutes, until fork-tender. Allow to cool, then peel and set aside.
- Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Line the inside with parchment paper and the outside with aluminum foil (to prevent water from seeping in when cheesecake is placed in a hot water bath). Set aside.
- In the bowl of a food processor, combine all crust ingredients except butter and process until mixture resembles fine crumbs. Add the butter and process again to combine. Press crust into the bottom of the prepared pan.
- In the same food processor bowl, combine the cooked sweet potatoes with all remaining filling ingredients and process until smooth. Pour filling into crust.
- Place cheesecake pan inside a large roasting pan and place on the oven rack. Carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 55 to 60 minutes or until cheesecake looks set with a slight jiggle.
- Remove cheesecake from the hot water bath and allow it to cool slightly. Carefully remove hot water bath from oven and discard water.
- In a small bowl, stir together all topping ingredients except orange zest and nutmeg. Spread the mixture on top of the cheesecake. Bake for an additional 5 minutes directly on the oven rack.
- Let cheesecake cool completely, then refrigerate for at least 6 to 8 hours. Sprinkle orange zest and nutmeg over the top before serving.
Nutrition Information
Calories: 699|Sodium: 453mg|Fat: 42.3g|Carbohydrates: 77.6g|Fiber: 5g|Protein: 7.9g|
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