
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
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
Nutrition
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.
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
You are welcome. I am glad you like it. I hope you have a fantastic week!
Wow this looks right up my street. I have a huge cheesecake weakness! Absolutely delicious xxx
I am glad you like it Yvonne! Have a great week!
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.
Thank you Cristina. Pin and shares are appreciated. See you at the next #FamilyJoy
You have been featured (again!) on Smell Good Sunday! Thank you for sharing! Check it out when it opens tomorrow.
Wow! I am so excited! I will be there. Have a great week!
I sure would be willing to try it, lol :0)
Thanks Aileen. It really is a good mix. Like a pumpkin anything is.
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!
Thank you Jess!
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!!
No worries about calories! I take them out before I publish the recipe! LOL.Have a wonderful week!.
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
Works for me!! This was an amazing combination. Thx. Nikki. Have a wonderful week.
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
Thank you Bev. You are always so sweet!
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!
Thanks Beverly! I have a sweet potato pie post sitting around here too! I bet yours is delicious. #SnickerdoodleSunday
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 🙂
Thank you Lisa for the kind words! #TogetherOnTuesdays
Oooh, sweet potato cheesecake? I love this idea! Pinning to try soon!
Thank you for the pin Lisa! Much appreciated!
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
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!
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!
It is part of my trying to move to healthy. Slowly, but moving! Thanks Erin. Have a wonderful week!
OH that looks amazing! Pinned for sure!
Thanks do much Joanne. I appreciate the Pin! Have a wonderful week!
Thanks for sharing with us at Together on Tuesdays! Pinned to our boards there too.
You are welcome Joanne! #TogetherOnTuesdays
What a great combination of flavors! Unique and delicious, I am sure! Thank you for sharing at Celebrate Your Story!
I am glad you find it interesting! Have a geeat week. #CelebrateYourStory
I love how versatile sweet potatoes are! This sounds amazing! Thank you for sharing at Dishing It & Digging It!
MY family loves them too. This cheesecake was a hit! #DIDI
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
Thanks Shirley! I hope you give it a try and let me know what you think!
I’ve had sweet potato pie, but not cheesecake – sounds so good! Thanks for sharing at the What’s for Dinner link up!
Thank you Helen. You know nothing is safe from me when it comes to cheesecake! LOL. Have a great week.
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
You will love it then Janet. Have a wonderful week and thanks for visiting!
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! ♥
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!