Easy Sweet Potato Cheesecake with Pecan Topping
This sweet potato cheesecake with a buttery pecan topping is the ultimate holiday dessert.
Servings: 12 slices
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅓ cup unsalted butter, melted
Sweet Potato Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups mashed sweet potatoes
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup sour cream
Pecan Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
Instructions
Make the Crust
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until fully combined.
- Press the mixture into the bottom of the prepared pan. Bake for 8 minutes, then cool.
Make the Filling
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix until blended.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes, spices, and sour cream. Mix until smooth.
- Pour filling over the crust and smooth the top.
- Bake at 325°F for 60–70 minutes or until set. Turn off oven and leave cheesecake inside for 1 hour.
- Remove and chill for at least 4 hours or overnight.
Make the Topping
- In a small saucepan, combine brown sugar, cinnamon, cream, and butter. Cook over medium heat until it begins to bubble.
- Stir in pecans and cook for 2–3 minutes. Let cool slightly, then spoon over chilled cheesecake before serving.