Sweet Potato Cheesecake Recipe
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.
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
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
How to Make the Gingersnap Crust:
- In a medium-sized bowl, add the gingersnap crumbs and butter. Mix until well combined.2 1/2 cups gingersnap cookies, 3 tbsp melted butter or margarine
- Spray a pie pan with baking spray, then add in the gingersnap crumbs. Press the crumbs into the pie pan to form a crust.
- Bake the crust at 350 F for 5 minutes, then let cool.
How to Make the Sweet Potato Cheesecake Filling:
- Place the softened cream cheese into a large bowl and use a hand mixer to mix until the cream cheese is light and fluffy.16 oz softened cream cheese
- Add the white granulated sugar and mix until well combined.2/3 cup granulated sugar
- Next, add the eggs and vanilla extract. Mix until everything is well incorporated.3 large eggs, 1 tbsp vanilla extract
- In a separate bowl, add in the mashed sweet potatoes, 3 tbsp melted butter, 1 egg, and mix.1 1/2 cup mashed sweet potatoes, 3 tbsp melted butter, 1 egg
- Next, sprinkle in the brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth!1 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1 tsp vanilla extract, 1/4 cup brown sugar
- Pour the cheesecake filling into the pie pan. Drop spoonfuls of the sweet potato mixture into the cheesecake batter and use a kitchen utensil (butter knife or offset spatula) to swirl the sweet potato into the cheesecake.
- Bake the cheesecake at 350 F for 30-35 minutes. Once the cheesecake is done, set it to the side, and let it cool.
How to Make the Praline Topping:
- In a medium or large saucepan, melt butter with brown sugar, vanilla, and salt.4 tbsp butter, 3/4 cup brown sugar, 1/2 tsp salt, 1 tsp vanilla extract
- When the mixture starts to bubble, add in the heavy cream and stir continuously until well combined. Let the mixture lightly boil over medium heat for about 4 minutes.1/4 cup heavy cream
- In a small pan, toast the crushed/chopped pecans over medium heat for about 3 minutes. Toss the pecans into the caramel and stir to combine.1 cup toasted and crushed pecans
- Remove the praline sauce from the heat and let it cool slightly before pouring over the cheesecake.
- Once the topping on the cheesecake is cooled to room temperature, refrigerate the cheesecake for a minimum of 4 hours before serving.
- Serve and enjoy!!!