Sweet Potato Cheesecake with Pecan Topping - Easy Recipes Style
This creamy sweet potato cheesecake with a crunchy pecan topping is the perfect fall dessert for gatherings or cozy nights.
Servings: 12 slices
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups mashed sweet potatoes (cooked and cooled)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan. Bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing after each addition.
- Stir in mashed sweet potatoes, cinnamon, nutmeg, and mix well.
- Pour the batter into the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is set. Let cool to room temperature.
- In a bowl, combine brown sugar, flour, melted butter, and chopped pecans. Spread evenly over the top of the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.