Best 4 Sweet Potato Cheesecake With Praline Topping Recipes

Indulge in a culinary masterpiece that harmoniously blends the rustic charm of sweet potatoes with the creamy decadence of cheesecake, topped with a symphony of praline. This delectable creation is not just a dessert; it's an experience that tantalizes the taste buds and captivates the senses. Within this article, you'll find a treasure trove of sweet potato cheesecake recipes, each offering a unique twist on this classic combination. From the traditional to the innovative, these recipes cater to every palate and dietary preference, ensuring that everyone can savor the magic of this extraordinary dessert. So, embark on a culinary adventure and discover the perfect sweet potato cheesecake recipe that will become your new favorite indulgence.

Let's cook with our recipes!

SWEET POTATO CHEESECAKE WITH CANDIED PECANS

Sweet Potato Cheesecake with Candied Pecans image

Provided by Food Network

Categories dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 18

Ingredients

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
8 tablespoons melted butter
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

Steps:

To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
To make the cheesecake batter: Raise oven temperature to 450 degrees F.
In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

SWEET POTATO CHEESECAKE

Sweet Potato Cheesecake image

Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.

Provided by MARBALET

Categories Desserts Cakes Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C ).
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

SWEET POTATO CHEESECAKE WITH PECAN-CRUMB CRUST

Sweet Potato Cheesecake With Pecan-Crumb Crust image

Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! --- make certain to only oven-bake the sweet potatoes boiling in water will cause a watery mixture.

Provided by Kittencalrecipezazz

Categories Cheesecake

Time 1h45m

Yield 1 10in cheesecake, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, oven-baked, peeled and well mashed
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans

Steps:

Set oven to 425 degrees.
FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
Beat cream cheese, sugar and all eggs until smooth.
Mix in whipping cream.
Beat in flour, cinnamon and ginger.
Beat in well-mashed sweet potatoes until well combined.
Pour the batter into prepared crust.
Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
Leave in fridge for 8-9 hours, or overnight to set.
Serve with sweetened whipped cream or caramel topping.

Nutrition Facts : Calories 529, Fat 40.1, SaturatedFat 21.6, Cholesterol 213.5, Sodium 359.1, Carbohydrate 36.1, Fiber 1.4, Sugar 23.7, Protein 8.2

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING

Sweet Potato Cheesecake With Praline Topping image

This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.

Provided by BootyDC316

Categories Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 cups graham crackers or 1 3/4 cups gingersnap crumbs
3 tablespoons sugar
1 pinch salt
1/4 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt (optional)
1 lb cream cheese, at room temperature
2 teaspoons pure vanilla extract
3 large eggs
1 cup sweet potato puree
1/2 cup pecan halves
1 tablespoon butter
2 tablespoons brown sugar, packed

Steps:

Crust:.
Butter 9-inch springform pan.
In medium-size bowl, mix crumbs, sugar and salt.
Drizzle with butter; stir until dry ingredients are evenly moist.
Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
Refrigerate 30 minutes.
Preheat oven at 350 degrees.
Filling:.
In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
Blend in sweet potatoes.
Scrape filling into chilled crust; smooth top.
Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
Topping:.
Coarsely chop pecans.
In small skillet, melt butter.
Add pecans; sprinkle with sugar.
Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
Spoon mixture around edge of cheesecake.
Refrigerate until time to serve.

Tips:

Cream Cheese Softening: Ensure the cream cheese is adequately softened at room temperature for effortless blending and a smooth cheesecake filling.
Graham Cracker Crust: Utilize a food processor to achieve a finely ground graham cracker crumb texture for the crust, ensuring it adheres well.
Sweet Potato Puree: For a vibrant orange hue and rich flavor, opt for orange-fleshed sweet potatoes. Bake them until tender, then puree them until smooth.
Creamy Filling: Gradually incorporate sugar into the cream cheese mixture to prevent graininess. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Water Bath Technique: Place the cheesecake pan inside a larger pan filled with hot water. This technique creates a humid environment, preventing the cheesecake from cracking during baking.
Chilling Time: Allow the cheesecake to chill for at least 6 hours, preferably overnight, to achieve a firm and well-set texture.
Praline Topping: Prepare the praline topping while the cheesecake chills. Use a heavy-bottomed saucepan to prevent scorching the sugar mixture.
Storage: Store the cheesecake, covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months, tightly wrapped.

Conclusion:

Indulge in the delightful combination of flavors and textures in this Sweet Potato Cheesecake with Praline Topping. The vibrant orange hue of the sweet potato adds a touch of elegance, while the creamy filling and crunchy praline topping create a symphony of flavors. Perfect for special occasions or as a sweet treat, this cheesecake is sure to impress. Remember to follow the tips mentioned above to ensure a successful and delicious result. Happy baking!