Marilyns Treats

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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

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.

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

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Comments

  1. blankMiz Helen says

    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

  6. blankJess says

    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

  7. blankMelissa says

    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

  8. blankNikki Frank-Hamilton says

    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

  10. blankBeverly says

    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

  11. blankLisa Ehrman says

    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

  13. blankLaurie says

    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

      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

    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

  21. blankVidya Sury says

    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

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