Sweet Potato Cheesecake with Praline topping!

Table of Contents

1. A Heavenly Recipe for Sweet Potato Cheesecake with Praline Topping!
2. Sweet Potato Cheesecake with Praline Topping

 

A Heavenly Recipe for Sweet Potato Cheesecake with Praline Topping!

Sweet Potato Cheesecake with a gingersnap cookie crust and drizzled with a rich Praline candied topping! Need I say anymore, hunny?! 😀

Last month when I asked my followers on Facebook what they’d liked me to make during the holidays (I think that was the question 😐 ), one of my sweeties made a very SPECIFIC request. She wanted me to make a Sweet Potato Cheesecake WITH a Gingersnap Crust! While I read her request, my husband was standing behind me, obviously reading as well because he immediately shouted out ” BABY YOU HAVE TO MAKE THAT!!!! AND TELL WHOEVER REQUESTED IT THAT I APPRECIATE THEM!” LOL.. almost immediately I wrote Jackie back and told her that I would indeed answer that request! I mean how could I not? It sounded too darn good to not make, and let’s not forget that my hubby was all in my ear about it! LOL!

When it came to this cheesecake, I kept is really simple. I wanted to make sure that ya‘ll could make this without a headache, so instead of using a spring pan, I used a pie pan. It’s much easier to remove the cheesecake in my opinion. Also, I realize that not a lot of people have spring pans.

So for the Sweet Potato part, you can use canned sweet potatoes (like I did…ain’t no shame in my game baby!) OR you can boil or bake a fresh sweet potato. It really doesn’t matter. Do whatever your preference is.

For my cheesecake, I add scoops of the sweet potatoes to the cheesecake, then lightly mixed it in. If you are not a fan of the two textures, you CAN definitely mix the sweet potatoes with the cheesecake filling!

Sweet Potato Cheesecake with Praline Topping

Sweet potato pie, cheesecake, and a sweet praline topping – you can’t get much more southern than that! This holiday treat is the ultimate southern dessert. It’ll disappear at your holiday table. 

Watch Video Print Recipe Pin Recipe

Course Dessert / Treat

Cuisine cheesecake, holiday

Keyword Sweet Potato Cheesecake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

Crust

• 2 1/2 cups gingersnap cookies crushed
• 3 tbsp melted butter or margarine

Cheesecake Filling

• 16 oz softened cream cheese
• 2/3 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract yes 1 TBSP! LOL

Sweet Potato Mixture

• 1 1/2 cup mashed sweet potatoes
• 3 tbsp melted butter
• 1 egg
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup brown sugar dark or light

Praline Topping

• 1 cup toasted and crushed pecans
• 4 tbsp butter
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

• In a medium-sized bowl, add the gingersnap crumbs, and butter.
• Mix until well combined. Spray a pie pan with baking spray, then add in the gingersnap crumbs.
• Press the crumbs into the pie pan, and form a crust.
• Bake the crust on 350 F, for 5 minutes, then let cool.
• Place the cream cheese into a large bowl, and begin to mix until the cream cheese is light and fluffy.
• Pour in 3/4 granulated sugar, and mix until well combined.
• Next, add in 3 eggs, mix, then add in 1 TBSP of vanilla extract, and mix until everything is well incorporated.
• In a separate bowl, add in the mashed sweet potatoes, 3 tbsp melted butter, 1 egg, and mix. Next sprinkle in the brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth!
• Pour the cheesecake filling into the pie pan, then add in scoops of the sweet potato mixture. Use a kitchen utensil to make swirls.
• Bake the cheesecake on 350 F for 30-35 minutes.
• Once the cheesecake is done, set it to the side, and let it cool.
• Meanwhile place 4 tbsp of butter, 3/4 cup brown sugar, 1/2 tsp salt, and 1/4 cup heavy cream into a large saucepan.
• Mix the ingredients, then place the pan over medium-high heat. Let the mixture bubble over the medium heat for about 4 minutes.
• Toast the pecans in a small pan over medium heat for about 3 minutes.
• Toss the pecan into the sugar and cream mixtures, and mix.
• Remove the praline sauce from the heat, and add in the 1 tsp of vanilla extract. Mix well!
• Pour the praline sauce all over the cheesecake, and let cool.
• Once the topping is cool, cover the cheesecake, and refrigerate for a minimum of 4 hours.
• Serve the cheesecake and enjoy!!!

Video

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© 2023 I Heart Recipes

Recipe by: I Heart Recipes

If you enjoyed this Sweet Potato Cheesecake recipe, check out these other sweet treats!

OLD FASHIONED CHESS PIE

STRAWBERRIES & CREAM PIE JELLO SHOTS

SOUL FOOD SWEET POTATO PIE

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