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Marilyns Treats

January 9, 2017 · 44 Comments

Sweet Potato Cheesecake with Pecans

Cheesecake· Recipe Archive

Sweet Potato Cheesecake with Pecans A perfect mix of dessert and veggies

Sweet Potato Cheesecake with Pecans

Mix veggies and cheesecake together?

You will with this recipe!

Next time the kiddos refuse to eat their veggies, hand them a slice of this Sweet Potato Cheesecake for dessert.

And they will be sure to finish not only their meal but dessert too..

These are the INGREDIENTS You will need:

Crust:

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk

Cheesecake:

  • 3 medium sweet potatoes cooked and mashed (about 2 cups)
  • 1 tablespoon butter or margarine melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs

Crumb Topping:

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed light brown sugar
  • 6 tablespoons butter or margarine softened
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

These are the INSTRUCTIONS For prepartation:

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

My kids don’t eat many sweets. (WHAT??? Yes, it is true). They don’t take after me!

In an ongoing effort to make dining together a satisfying experience for all, I have to think outside MY box.

I grew up to become a meat and potatoes gal. Eating veggies was not in my diet.

No matter how hard my parents tried to change my habits I was stubborn and declared an all out war on veggies.

I love raw veggies and any that come with a dip or cheese sauce but I still struggle to get the correct proportions of protein to veggies on my own plate.

I discovered sweet potatoes one Thanksgiving when they were slyly presented as brown sugar and marshmallows.

My mom called them Garden Delight. It worked and I took a small portion.

My husband uses a weight watcher recipe with maple syrup To add sweetness. Now I like sweet potatoes even more!

I am trying that same trick on my kids, but in reverse.

This cheesecake was my first attempt to utilize veggies in dessert.

Guess what? They LIKED it.

Your family will too. #cheesecake #sweetpotato #dessert

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Sweet Potato Cheesecake with Pecans A perfect mix of dessert and veggies

Sweet Potato Cheesecake with Pecans

Mix veggies and cheesecake together? You will with now! #cheesecake #sweetpotato #dessert
4 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, veggies
Method: Bake
Skill Level: Intermediate
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Adjust Servings: 16
Calories: 480kcal
Author: Marilyn
Prevent your screen from going dark

Ingredients

Crust:

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk

Cheesecake:

  • 3 medium sweet potatoes cooked and mashed (about 2 cups)
  • 1 tablespoon butter or margarine melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs

Crumb Topping:

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed light brown sugar
  • 6 tablespoons butter or margarine softened
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Instructions

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Video

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 480kcal (24%) | Carbohydrates: 39g (13%) | Protein: 7g (14%) | Fat: 33g (51%) | Saturated Fat: 17g (85%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 140mg (47%) | Sodium: 220mg (9%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankMiz Helen says

    January 25, 2017 at 10:55 AM

    Hi Marilyn,
    What a great combination for your delicious Cheesecake. We would really enjoy this recipe with two of our favorite ingredients, Sweet Potato and Pecans! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

    Reply
    • blankMarilyn says

      January 25, 2017 at 2:29 PM

      You are welcome. I am glad you like it. I hope you have a fantastic week!

      Reply
  2. blankYvonne says

    January 23, 2017 at 5:00 PM

    Wow this looks right up my street. I have a huge cheesecake weakness! Absolutely delicious xxx

    Reply
    • blankMarilyn says

      January 23, 2017 at 7:07 PM

      I am glad you like it Yvonne! Have a great week!

      Reply
  3. blankCristina at Ava's Alphabet says

    January 22, 2017 at 12:13 AM

    Yum! This is such a great idea, Marilyn! I can’t wait to try this recipe. Pinned and sharing! Thank you for joining us at Family Joy Blog Link-Up Party. I hope you will join our next party starting Sunday at noon EST.

    Reply
    • blankMarilyn says

      January 22, 2017 at 9:40 AM

      Thank you Cristina. Pin and shares are appreciated. See you at the next #FamilyJoy

      Reply
  4. blankJay @ JayTriedAndTrue says

    January 21, 2017 at 9:25 PM

    You have been featured (again!) on Smell Good Sunday! Thank you for sharing! Check it out when it opens tomorrow.

    Reply
    • blankMarilyn says

      January 22, 2017 at 9:38 AM

      Wow! I am so excited! I will be there. Have a great week!

      Reply
  5. blankAileen Stewart says

    January 20, 2017 at 3:27 PM

    I sure would be willing to try it, lol :0)

    Reply
    • blankMarilyn says

      January 20, 2017 at 3:57 PM

      Thanks Aileen. It really is a good mix. Like a pumpkin anything is.

      Reply
  6. blankJess says

    January 20, 2017 at 11:39 AM

    This sounds amazing! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn says

      January 20, 2017 at 2:14 PM

      Thank you Jess!

      Reply
  7. blankMelissa says

    January 19, 2017 at 9:13 PM

    Marilyn, this looks amazing! I can’t wait to try it. The fiber in the sweet potatoes will surely cancel out the fat and sugar right? Thanks for sharing this recipe with us at the Family Joy Blog Link Party this week!!

    Reply
    • blankMarilyn says

      January 20, 2017 at 9:21 AM

      No worries about calories! I take them out before I publish the recipe! LOL.Have a wonderful week!.

      Reply
  8. blankNikki Frank-Hamilton says

    January 19, 2017 at 12:02 PM

    With all the nutrition in this-veggies, protein from nuts, vitamins etc-I think we can officially claim this is a health food item? Right? It fills so many areas on the food pyramid I may have to have this as my new power breakfast. Pfft! Who needs a spinach smoothie when you could have this! LOL

    Reply
    • blankMarilyn says

      January 19, 2017 at 7:33 PM

      Works for me!! This was an amazing combination. Thx. Nikki. Have a wonderful week.

      Reply
  9. blankBeverly says

    January 18, 2017 at 8:41 PM

    I love sweet potatoes but never thought about putting them in a cheesecake, but if you made it, then it has to be good.
    Hugs,
    Bev

    Reply
    • blankMarilyn says

      January 18, 2017 at 10:02 PM

      Thank you Bev. You are always so sweet!

      Reply
  10. blankBeverly says

    January 18, 2017 at 8:11 PM

    This looks delicious, Marilyn. I make sweet potato pie, but now I want to try this. Thanks for sharing at Snickerdoodle. Pinning to my sweet treats board. I hope you’re having a lovely week!

    Reply
    • blankMarilyn says

      January 18, 2017 at 8:16 PM

      Thanks Beverly! I have a sweet potato pie post sitting around here too! I bet yours is delicious. #SnickerdoodleSunday

      Reply
  11. blankLisa Ehrman says

    January 18, 2017 at 4:27 PM

    I love sweet potatoes in every form. This cheesecake looks terrific, especially with the topping. I know all the readers here at Together on Tuesdays will agree. Thanks for sharing 🙂

    Reply
    • blankMarilyn says

      January 18, 2017 at 6:33 PM

      Thank you Lisa for the kind words! #TogetherOnTuesdays

      Reply
  12. blankLisa/Syncopated Mama says

    January 18, 2017 at 1:03 AM

    Oooh, sweet potato cheesecake? I love this idea! Pinning to try soon!

    Reply
    • blankMarilyn says

      January 18, 2017 at 3:56 PM

      Thank you for the pin Lisa! Much appreciated!

      Reply
  13. blankLaurie says

    January 17, 2017 at 9:57 PM

    Marilyn, This is such an interesting combination! I can’t pass up a good cheesecake recipe! Pinning to try soon! Thanks so much for taking the time to stop by and share your recipes with us at Brag About It! It’s great to reconnect with everyone after such a long absence. My sister has a long road of recovery ahead of her and we are thankful for every day we have with her. Hope you are having a wonderful week!
    ~Laurie

    Reply
    • blankMarilyn says

      January 17, 2017 at 10:04 PM

      Thank you Laurie. I am so glad to hear your sister is on her way. And that you are back. I have kept you both in my prayers. See you at #BragAboutIt. Have a wonderful week!

      Reply
  14. blankErin - Suburban Simplicity says

    January 17, 2017 at 9:15 PM

    Wow, what an interesting combination. I wouldn’t have thought to put sweet potatoes and cheesecake together, but looks like you managed to do it perfectly! It’s great when you can sneak a few veggies in and it still tastes good!

    Reply
    • blankMarilyn says

      January 17, 2017 at 9:37 PM

      It is part of my trying to move to healthy. Slowly, but moving! Thanks Erin. Have a wonderful week!

      Reply
  15. blankMother of 3 says

    January 17, 2017 at 5:48 PM

    OH that looks amazing! Pinned for sure!

    Reply
    • blankMarilyn says

      January 17, 2017 at 8:32 PM

      Thanks do much Joanne. I appreciate the Pin! Have a wonderful week!

      Reply
    • blankMother of 3 says

      January 18, 2017 at 10:11 AM

      Thanks for sharing with us at Together on Tuesdays! Pinned to our boards there too.

      Reply
      • blankMarilyn says

        January 18, 2017 at 10:54 AM

        You are welcome Joanne! #TogetherOnTuesdays

        Reply
  16. blankChloe Crabtree says

    January 17, 2017 at 8:18 AM

    What a great combination of flavors! Unique and delicious, I am sure! Thank you for sharing at Celebrate Your Story!

    Reply
    • blankMarilyn says

      January 17, 2017 at 11:03 AM

      I am glad you find it interesting! Have a geeat week. #CelebrateYourStory

      Reply
  17. blankLori says

    January 17, 2017 at 6:19 AM

    I love how versatile sweet potatoes are! This sounds amazing! Thank you for sharing at Dishing It & Digging It!

    Reply
    • blankMarilyn says

      January 17, 2017 at 11:02 AM

      MY family loves them too. This cheesecake was a hit! #DIDI

      Reply
  18. blankShirley Wood says

    January 16, 2017 at 9:32 PM

    I have never heard of Sweet Potato Cheesecake but I love sweet potatoes so much! I even have a Pinterest board devoted to sweet potatoes. Pinning!! #merrymonday

    Reply
    • blankMarilyn says

      January 17, 2017 at 11:00 AM

      Thanks Shirley! I hope you give it a try and let me know what you think!

      Reply
  19. blankHelen at the Lazy Gastronome says

    January 15, 2017 at 1:25 PM

    I’ve had sweet potato pie, but not cheesecake – sounds so good! Thanks for sharing at the What’s for Dinner link up!

    Reply
    • blankMarilyn says

      January 15, 2017 at 7:12 PM

      Thank you Helen. You know nothing is safe from me when it comes to cheesecake! LOL. Have a great week.

      Reply
  20. blankJanet Vinyard says

    January 15, 2017 at 11:09 AM

    Hi Marilyn, Wow, this sounds great! Love sweet potatoes but haven’t tried them in cheesecake (which I also love!). Thanks for sharing the recipe! Blessings, Janet

    Reply
    • blankMarilyn says

      January 15, 2017 at 12:06 PM

      You will love it then Janet. Have a wonderful week and thanks for visiting!

      Reply
  21. blankVidya Sury says

    January 14, 2017 at 12:02 AM

    This sounds delightful, Marilyn! I love sweet potatoes and have baked a cake with it, but I am eager to try this cheesecake. Must do it with an egg substitute though! Happy New Year to you! ♥

    Reply
    • blankMarilyn says

      January 14, 2017 at 8:36 PM

      Thank you Vidya. I am trying hard in 2017 to use veggies inside more recipes and not just plain as an after thought! Enjoy your week!

      Reply

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