Sweet potato cheesecake

Story By allrecipes.com On November 12, 2025, 6:38 PM

This sweet potato cheesecake has a smooth, creamy texture with a buttery crumb crust and delectable pecan praline topping. Perfect for a rich and flavorful dessert.

Ingredients

Original recipe (1X) yields 12 servings

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
1 ½ cups canned sweet potato puree
3 (8-ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 large eggs, room temperature
¾ cup packed brown sugar
¼ cup butter for topping
¼ cup heavy whipping cream for topping
1 cup chopped pecans for topping

Directions

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ).

Allrecipes / Kim Shupe
Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½-inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on.

Allrecipes / Kim Shupe
Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Allrecipes / Kim Shupe
Bake in the preheated 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.

Allrecipes / Kim Shupe
To make the praline topping: Combine brown sugar and 1/4 cup butter 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 add pecans.

Allrecipes / Kim Shupe
Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator.

Allrecipes / Kim Shupe

7. Serve and enjoy!