This sweet potato cheesecake is an ideal dessert for fall and the holidays. A tangy sour cream cheesecake is gently swirled with sweet potato and cinnamon, all nestled on a buttery pecan crust.
A smooth, silky cheesecake custard with ribbons of sweet potato and warm spice, finished on a tender pecan crust — simply delicious.
This recipe was inspired by the need to use a couple of sprouting sweet potatoes and some cream cheese and sour cream in the fridge. The result was this sweet potato cheesecake, which is creamy, lightly spiced and perfect for holiday gatherings.
Rather than a traditional graham cracker crust, this cheesecake uses pecans for a richer, more complementary flavor. The pecan crust pairs beautifully with the sweet potato and adds a pleasant crunch and toasty note.
For visual interest and a gentle contrast of flavors, the sweet potato is swirled into the cheesecake rather than fully mixed in. If you prefer a uniformly colored filling, you can fold the sweet potato puree completely into the custard instead.
The swirls create a pretty marble effect and a subtle flavor difference between the creamy cheesecake and the sweet potato ribbons.
Sweet Potato Swirled Cheesecake with Pecan Crust
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Ingredients
For the Pecan Crust:
- 2 cups pecans
- 4 tbsp sugar
- 1/4 tsp vanilla extract
- 4 tbsp butter softened
- pinch of salt
For the Cheesecake:
- 1 lb sweet potato
- 1 cup sour cream
- 16 oz cream cheese at room temperature
- 1 cup sugar+3 tbsp sugar
- 2 eggs
- 2 egg yolks
- 1/4 cup heavy cream
- 1 tbsp amaretto
- 1/2 tsp cinnamon
- small pinch of nutmeg
Instructions
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Preheat the oven to 350°F (175°C).
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Make the crust: pulse pecans, sugar, salt and vanilla in a food processor until the pecans are coarsely chopped. Add the butter and pulse just until the mixture begins to come together; avoid overprocessing into pecan butter. Press the mixture into your cake or springform pan, using fingertips to pat it firmly and push it slightly up the sides.
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Bake the crust for 8–10 minutes, then cool on a wire rack.
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Prepare the sweet potato: pierce it several times with a fork and microwave for about 8 minutes, or until tender. Scoop out the flesh and puree in a food processor until smooth. You should have roughly 1 cup; set aside.
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In a stand mixer fitted with the paddle (or using a hand mixer), beat the sour cream briefly to coat the bowl. Add the cream cheese and 1 cup sugar and beat on medium speed until the mixture is smooth and uniform.
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Whisk together the eggs, egg yolks, heavy cream and amaretto in a small bowl. Add half of this liquid to the cream cheese mixture and beat until incorporated. Scrape the bowl, then add the remaining egg mixture and beat until smooth.
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Transfer 1 cup of the cream cheese mixture to a separate bowl. Stir the sweet potato puree, 3 tablespoons sugar, 1/2 teaspoon cinnamon and a small pinch of nutmeg into that portion until well combined.
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Assemble: spread half of the sweet potato mixture over the cooled crust, then dollop half of the plain cream cheese filling on top. Use a spatula to swirl. Repeat with the remaining sweet potato and cream cheese mixtures, creating a marbled pattern.
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Bake the cheesecake in a water bath at 350°F (175°C) for 1 hour. After baking, turn off the oven, open the door for 1 minute, then close it and let the cheesecake sit in the warm oven for another hour. Remove from the water bath and chill in the refrigerator at least 6 hours before serving. For clean slices, dip a knife in hot water before each cut. Enjoy!
Nutrition
Nutrition is estimated using a food database and is provided as a guideline for informational purposes only.