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Sweet Potatoes Cheesecake
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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. 
Course Dessert / Treat
Cuisine cheesecake, holiday
Keyword Sweet Potato Cheesecake
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 1 hour 5 minutes
Servings 8 servings
Author I Heart Recipes

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!!!

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