Sweet Potato Cheesecake with Candied Pecans
Recipe courtesy Tanya Holland
Rate This RecipeRead users' reviews (26)
- Recipe categories: Dairy, Cheese, Cream Cheese, Nuts, Vegetables, Sweet Potato,
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Average Rating:
Total Reviews: 26
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By gbraxton4
Edison, NJ
on March 09, 2012
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Absolutely loved it!!! I added brown sugar and a little extra butter to it, but IT WAS 100% WONDERFUL! It was light and creamy with not one ingredient overpowering another. 5 stars:
By varnado_angela_...
bogalusa, LA
on April 04, 2011
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This cheesecake was surprisingly delicious. I made it twice, and on both ocassions i got rave reviews about it. The cheesecake was light and creamy. And the sweet potatoe taste was not over powering. Simply delicious. WE ALL LOVED IT.
By steviegene
on March 27, 2011
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I've made this every year for Thanksgiving for the past few years, by request because everyone loves it! It is a BIG moist cheesecake with a subtle sweetness and a great smooth texture. Really, really good. We usually top with chopped candied pecans from recipe, but really any topping would be delicious with this, because the cake itself is so, so rich and delicious. A winner!
By Cupcake Laurie
on December 03, 2010
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I made mini cheesecakes with this recipe for thansgiving. OUTSTANDNG!
By tannerv
on December 03, 2010
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Saw a version of this on "The Best Thing I Ever Ate" and had to try it. The recipe was kind of vague about how much sweet potato to use, so I put in about 2 cups. I think this was a good amount; mine wasn't completely pureed, but if it had been I think some of the taste would have been lost. Used ginger snaps as a substitute in the crust, and it came out great. If I make it again I probably won't make it so thick, because it was hard to eat more than a small slice (which might actually be a good thing! due to the proportion of filling to crust.
Check out my food blog, where I talk about making this recipe: http://tannerv.blogspot.com. Thanks!
By ellis.holly_73
laurence harbor, NJ
on November 22, 2010
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I made this cheesecake two different ways and it was yummy, I left the cheesecake filling seperate and layered it with the sweet potato and then other I made it by following the recipe...both were amazing
By saraj_harris66_...
San Diego, 43
on December 27, 2009
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I made this cheesecake for Christmas dinner and we loved it!!! I followed the recipe directions to the Tee and it turned out perfect. I was so proud of myself because I've never made a cheesecake before. Thank you so much Tanya!
By lynnem20_10877995
Lakewood, CA
on November 23, 2009
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I had searched for this recipe for a couple of years before finding it. Made this last year for Thanksgiving. Family loved it. Made again, changed topping, did not like to brittle type topping. Making again this year, at the request of family
By aanico_10468771
los angeles, CA
on June 01, 2008
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Excellent recipe. Flavors in perfect balance that showcase the sweet potato. Not terribly sweet, but yet just the right amount of richness you'd expect from a cheesecake. The candied pecans are a great complement. Definitely would make this again
By kate_hamm_10225752
Boston, MA
on April 15, 2008
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I've made this several times for my mother who is allergic to gluten. I make it with a gluten-free ginger snap cookie crust and I think it tastes better than with a graham cracker crust. It's always a hit when it's made.