Name: Sweet Potato Cheesecake
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 12 servings
Ingredients: 1-3/4 cups graham cracker crumbs; 1/3 cup butter, melted; 1/4 cup sugar; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs, room temperature, lightly beaten; SWEET POTATO FILLING:; 1 cup mashed sweet potatoes (about 3/4 pound); 1/2 cup sugar; 1/2 cup evaporated milk; 1/4 cup butter, melted; 1 large egg; 1/2 teaspoon vanilla extract; 1/8 teaspoon each ground cinnamon, cloves and nutmeg; 1/8 tsp. salt; TOPPING:; 3/4 cup sour cream; 3 tablespoons sugar; 1-1/2 teaspoons vanilla extract; Glazed chopped pecans, optional

Bored with pumpkin pie? Our sweet potato cheesecake sings with the same fall flavors but features a creamy layered filling and a lovely graham cracker crust.

Ingredients

1-3/4 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

FILLING:

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs, room temperature, lightly beaten

SWEET POTATO FILLING:

1 cup mashed sweet potatoes (about 3/4 pound)

1/2 cup sugar

1/2 cup evaporated milk

1/4 cup butter, melted

1 large egg

1/2 teaspoon vanilla extract

1/8 teaspoon each ground cinnamon, cloves and nutmeg

1/8 tsp. salt

TOPPING:

3/4 cup sour cream

3 tablespoons sugar

1-1/2 teaspoons vanilla extract

Glazed chopped pecans, optional

Instructions

1 Prepare your pan

2 Preheat the oven to 325°F. Grease a 9-inch springform pan, and place it on a double thickness of heavy-duty aluminum foil (about an 18-inch square). Securely wrap the foil around the pan.

3 Create the crust

4 In a small bowl, stir together the graham cracker crumbs, butter and sugar. Press into the bottom and 1-1/2 inches up the side of the prepared pan. Place the pan on a baking sheet. Bake until the crust is light golden brown, about 10 minutes. Cool to room temperature on a wire rack.

5 Mix the cheesecake filling

6 In a large bowl, beat the cream cheese and sugar until smooth. Beat in the vanilla. Add the eggs, and beat on low speed just until combined. Pour the batter into the crust. Editor’s Tip: To avoid a cracked and dense cheesecake, do not overbeat the eggs. Beat the eggs just until they're combined. It’s one of the many tips in our cheesecake baking guide.

7 Make the sweet potato filling

8 In a large bowl, beat the sweet potatoes with the sugar, evaporated milk, butter, egg, vanilla, spices and salt until just combined. Spoon over the cheesecake batter.

9 Bake in a hot water bath

10 Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 1 inch. Place the roasting pan to the oven, and bake until the center of the cheesecake is just set and the top appears dull, 50 to 55 minutes.

11 Whip up the sour cream topping

12 In a small bowl, beat the sour cream, sugar and vanilla with a hand mixer or stand mixer. Spread over baked cheesecake. Bake just until set, 5 to 10 minutes. Remove from oven. Remove the springform pan from the water bath, and cool at room temperature on a wire rack for 10 minutes. Sprinkle the cheesecake with the pecans.

13 Chill the cheesecake

14 Carefully run a small knife around the inside edge of the springform pan to loosen the cheesecake from the sides. Cool at room temperature for one hour longer. Refrigerate the cheesecake overnight. When you’re ready to serve the cheesecake, remove the sides of the springform pan.