Sweet Potato Cheesecake

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
16 servings
Level:
Intermediate

Ingredients
  • 1 medium sweet potato
  • 1 loaf pound cake (about 20 thin slices)
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup heavy cream
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground nutmeg
Directions

Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).

Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.

In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.

Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.


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    14 Reviews
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    One sweet potato and pound cake slices does not make a cheese cake.So Why is this listed?Maybe because of being a "quick" recipe? I'd rather use Sweet Potatoes as known in True Cheese cake recipes.This is not ok for me, Only.
    I loved this recipe! Although I must say that after I tweeked it by adding a 1/2 cup more of sugar, ground cloves, cinnamon, and nutmeg it tasted better than how I remembered it at the Sweet Auburn Bread Company in ATL. I will still stop in whenever I'm in Atlanta! They have some awesome baked goods. Thanks for putting this recipe out here. This recipe saved my $50 plus shipping and handling :-)
    I had to actually cook the cheesecake a bit longer than the directions mentioned and when it was finally complete and cooled I felt it needed perhaps a 1/2 cup of either brown sugar or condensed sweet milk because it wasn't as sweet as I expected it to be.
    It was an easy recipe that i could follow. I enjoyed the outcome. I did however tried not to use heavy cream since it is so fattening. I used half of the recipe's and added soy milk. It gave it a nice vanilla taste inside. thanks!
    I made this for the first time for Thanksgiving 2009. I made a few adjustments. I used 1-1/2 cups of mashed sweet potatoes. I added 2 tablespoons of melted butter and a teaspon of cinnamon to the potatoes. I also used a 10-inch springform pan instead of the 2 pie plates. For the crust, I bought a vanilla pudding cake from my local Kroger store. I lined the bottom of the pan with the cake, pressed it down, brushed with melted butter and then put it in the oven for about 15 minutes on 350 degrees. This toasted the cake. I then added the cheesecake filling and baked for 1 hour 30 minutes. Then turned off the oven and left alone for 1 hour. I served it with cool whip that I added 1/4 teaspoon of pumpkin pie spice to. It was a big hit with my family and I will probably be making it again next year.
    It was rich, creamy, and delicious!!! I will be making it again...
    I love this recipe and my family enjoys it every time I make it. So so so good!
    I found this recipe on the request from my husband who loves sweet potato pie and cheesecake. I made this last night and just came downstairs to find my hubby trying to remove it from the pan to get a slice! I made a couple mods to the recipe, I used a very large sweet potato, added cinnamon,and 2 tablespoons of butter to the mashed sweet potato and lined a 9inch springform pan on the bottom and sides with very thin slices of pound cake with the bottom at least a 1/4 inch to make a nice thick crust at the bottom. I increased the cooking time to 1hr 30min and turned of the the oven and left it in without opening the door for 1 more hr. When the cake cooled, I made a topping of mascarpone cheese with a little sugar, vanilla extract and some heavy cream to make it a little more spreadable. I will be making this on Thanksgiving, and this will be a recipe I will pass down to my daughter!!
    I love this recipe, especially the pound cake crust.
    Easy to make and very delicious.
    I've made this countless times with a few additions. Added more sweet potato to make 2 cups and added cinnamon to taste. It makes 2 pies and if I'm lucky, it lasts 2 days in my house.
    this was just ok. I had expected something spectacular, and quite frankly it was just OK.
    I enjoyed this pie as did my family. Next time I will put less nutmeg.
    CREAMY, FLAVORFUL, UNIQUE, MILD, ABSOLUTELY WONDERFUL. THIS WILL BE A HIT AT ANY GATHERING, I LOVE TO MAKE SWEET POTATO PIES, BUT THIS IS BY FAR A MUCH BETTER WAY TO GO. THIS WILL BECOME A TRADITION AT GATHERS FOR MY FAMILY!!!
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond