Sweet Potato Cheesecake With Candied Pecans Recipe

June 06, 2023 Post a Comment

Description

If you’re looking for a delicious dessert to impress your friends and family, then this sweet potato cheesecake with candied pecans recipe is the perfect choice. This cheesecake is a perfect combination of creamy cheesecake, sweet potatoes, and crunchy candied pecans. It is a dessert that will leave your taste buds wanting more.

Prep Time: 30 minutes

Cook Time: 1 hour and 30 minutes

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the filling:

2 cups mashed sweet potatoes
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs, room temperature
1/2 cup heavy cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the candied pecans:

1 cup pecans
1/4 cup granulated sugar
1/4 teaspoon salt

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Saucepan
Wooden spoon

Method

Crust

Preheat the oven to 350°F.
Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes and then remove it from the oven to cool.

Filling

Reduce the oven temperature to 325°F.
Combine the sweet potatoes, cream cheese, and sugar in a mixing bowl, and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the mixture into the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 1 hour and 15 minutes or until the center is almost set.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
Allow the cheesecake to cool to room temperature and then chill it in the refrigerator for at least 3 hours before serving.

Candied Pecans

Line a baking sheet with parchment paper.
Combine the pecans, sugar, and salt in a saucepan over medium heat.
Stir the mixture constantly until the sugar melts and coats the pecans evenly.
Remove the pan from the heat and spread the pecans out on the prepared baking sheet.
Allow the pecans to cool and harden for at least 10 minutes before using them to garnish the cheesecake.

Notes

Make sure that the cream cheese is soft and at room temperature before mixing it with the other ingredients.
For best results, use fresh sweet potatoes instead of canned ones.
The cheesecake can be made a day ahead and stored in the refrigerator overnight.
You can substitute walnuts for pecans if you prefer.

Nutrition Info

Calories: 580 kcal
Carbohydrates: 47g
Protein: 9g
Fat: 41g
Saturated Fat: 20g
Cholesterol: 180mg
Sodium: 450mg
Potassium: 295mg
Fiber: 2g
Sugar: 37g
Vitamin A: 8114IU
Vitamin C: 1mg
Calcium: 127mg
Iron: 2mg

Recipe Tips

To get the best flavor, roast the sweet potatoes instead of boiling them.
Make sure that the crust is tightly pressed into the pan to prevent it from crumbling.
Do not overmix the cheesecake batter as it can cause the cheesecake to crack while baking.
If you don't have a springform pan, you can use a regular cake pan lined with parchment paper.
Top the cheesecake with the candied pecans just before serving to prevent them from getting soggy.

With these simple steps, you can create a delicious sweet potato cheesecake with candied pecans that will impress your guests and leave them wanting more. Give it a try and enjoy!