Sweet Potato Cheesecake with Candied Pecans
This recipe guides you through creating a luscious Sweet Potato Cheesecake, featuring a crisp graham cracker crust and a smooth, spiced sweet potato filling. It's perfectly complemented by homemade candied pecans, offering a delightful crunch and rich sweetness. An ideal dessert for holidays or special occasions.
Equipment
- 1 10-inch Springform Pan
- 1 Electric Mixer with paddle attachment
- 1 Food Mill or fine-mesh sieve
- 1 Large baking pan for water bath
- 1 Candy Thermometer for candied pecans
Ingredients
Main
- 2 cups graham cracker crumbs
- 1/4 cup confectioners' sugar
- 8 tablespoons melted butter
- 2 pounds cream cheese softened
- 1 1/2 cups granulated sugar
- Pinch salt
- 5 large eggs
- 2 egg yolks
- 1/2 cup sour cream
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 4 sweet potatoes baked, peeled, and passed through a food mill
- 1 cup sugar
- 1 cup toasted pecans
- Butter for greasing the pan
Instructions
- To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
- To make the cheesecake batter: Raise oven temperature to 450 degrees F.
- In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
- For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
- Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
Notes
1. Water Bath: The water bath is crucial for even baking and preventing cracks in your cheesecake. It creates a humid environment, allowing the cheesecake to cook gently and consistently. Ensure the springform pan is well-sealed to prevent water from seeping in.2. Sweet Potato Puree: For the smoothest texture, passing the baked sweet potatoes through a food mill or a fine-mesh sieve is recommended over mashing. This eliminates any fibrous bits.3. Baking Temperature: The initial high heat sets the edges, while the lower temperature ensures a slow, even bake, preventing overcooking and cracking. Do not open the oven door frequently.4. Candied Pecans: Precision is key for candied pecans. Use a candy thermometer to reach exactly 310°F for perfect crispness. Be very cautious, as hot sugar is extremely dangerous.5. Chilling: Adequate chilling is vital. A minimum of 4-6 hours, or preferably overnight, allows the cheesecake to set fully, ensuring clean slices and optimal flavor.