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Sweet Potato Cheesecake Recipe
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Sweet Potato Cheesecake with Pecan Crust

Try this creamy Sweet Potato Cheesecake recipe with its nutty pecan crust and warm spices. It’s rich, smooth, and surprisingly easy. Perfect for the holidays!
Prep Time20 minutes
Cook Time1 hour
Chilling Time4 hours
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: sweet potato cheese cake, Sweet Potato Cheesecake, Sweet Potato Cheesecake recipe
Servings: 16
Author: Jennifer Pallian BSc, RD

Ingredients

OAT-PECAN CRUST

  • ⅔ cup whole pecans
  • ⅓ cup large flake oats
  • ⅓ cup brown sugar packed
  • ¼ cup all-purpose flour
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • ⅓ cup butter melted

CHEESECAKE FILLING

  • ½ cup sour cream
  • 3 large eggs
  • 1 cup cooked cooled sweet potato
  • 1 ½ lbs. cream cheese room temperature
  • 1 cup brown sugar packed
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • ½ tsp.ground ginger
  • ¼ tsp. ground cloves

BROWN SUGAR WHIPPED CREAM

  • 2 cups cold whipping cream
  • 2 Tbsp. brown sugar packed
  • 1 tsp. pure vanilla extract
  • cinnamon for dusting

Instructions

For crust:

  • Preheat oven to 350º. Combine pecans, oats, brown sugar, flour, cinnamon and salt in blender (or food processor) container and secure lid. Blend for 5 seconds until mixture resembles coarse crumbs. Pour the melted butter through the lid opening and pulse a few times, until mixture comes together.
  • Transfer crust mixture to a 9” springform pan, pressing it into the bottom and about 1” up the sides. Bake for 12 minutes, then place pan on wire rack to cool.

For cheesecake filling:

  • Combine all ingredients in blender container or food processor in order listed and secure lid. Blend for 10 seconds, pausing to scrape down sides and push ingredients down toward blades as needed.
  • Bring two quarts of water to a boil in a kettle or on the stovetop. Position the springform pan inside a large baking dish. Pour filling into crust. Create a water bath by pouring boiling water into the outer baking dish until it reaches 1” up the side of the cheesecake.
  • Carefully transfer cheesecake and water bath to oven and bake 50-60 minutes, until edges are firm and center is just set. Remove springform pan from the water bath and cool cheesecake on wire rack for 1 hour, then transfer to refrigerator to cool completely, about 4 hours. Run a thin knife around inside of pan to release cake. Remove pan sides.
    DO AHEAD: Can be made 1 day ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.

For whipped cream:

  • Just before serving, whip cream, brown sugar and vanilla (if doing it in the blender, blend for about 8 seconds on high, just until soft peaks form - be careful not to over-process). Pile the whipped cream onto the cooled cheesecake and use a fine-mesh sieve to dust cinnamon over top, if desired.

Nutrition

Calories: 445kcal | Carbohydrates: 27g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 305mg | Potassium: 181mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1228IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg