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Sweet Potato Cheesecake with Salted Caramel Drizzle and Pecans Recipe

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4.2 from 25 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings

Description

This Sweet Potato Cheesecake is a creamy, spiced dessert perfect for fall or any time you crave a rich, flavorful treat. Featuring a graham cracker crust, a luscious sweet potato-infused cheesecake filling, and topped with a homemade salted caramel sauce garnished with chopped pecans, this recipe combines traditional cheesecake decadence with seasonal autumn flavors. A water bath baking technique ensures a smooth, crack-free cheesecake, while the salted caramel adds a delightful sweet-and-salty finish.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 8 tablespoons (1 stick) unsalted butter, melted

For the Sweet Potato Purée

  • 2 medium sweet potatoes, peeled and diced
  • ⅓ cup milk (for blending)

For the Cheesecake Filling

  • 24 ounces full-fat cream cheese (room temperature)
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup cooked sweet potato purée
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • ¼ cup granulated sugar

For the Salted Caramel Sauce

  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract

For Garnish

  • Chopped pecans

Instructions

  1. Preheat Oven: Preheat your oven to 325°F and position the rack in the center to ensure even baking.
  2. Prepare Pan: Spray a 9-inch springform pan generously with non-stick cooking spray to prevent sticking.
  3. Make Sweet Potato Purée: Place diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4–5 minutes until tender. Drain excess liquid and transfer the sweet potatoes to a blender or food processor. Add ⅓ cup milk and blend until smooth. Set aside to cool slightly.
  4. Prepare Crust: In a medium bowl, mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Place the crust in the freezer while preparing the filling to help it firm up.
  5. Make Cheesecake Filling: In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing just until incorporated after each addition. In a separate bowl, combine the sweet potato purée, pumpkin pie spice, cinnamon, and ¼ cup sugar. Stir in 1 cup of the cheesecake batter into the sweet potato mixture and blend until smooth.
  6. Assemble Cheesecake: Remove crust from freezer. Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water seepage. Place the foil-wrapped pan in a large roasting pan and pour hot water until it reaches halfway up the sides of the cheesecake pan to create a water bath. Spread the sweet potato layer evenly over the crust, then pour the remaining cheesecake batter on top. Use a knife or skewer to gently swirl the layers to create a marbled effect.
  7. Bake Cheesecake: Bake for 60–70 minutes, or until edges are set but the center remains slightly jiggly. Turn off oven, crack door open, and allow cheesecake to cool slowly for 30 minutes to prevent cracking.
  8. Cool and Chill: Remove cheesecake from water bath, unwrap foil, and let cool completely at room temperature for 30–40 minutes. Refrigerate for at least 2 hours or preferably overnight before serving.
  9. Make Salted Caramel Sauce: In a medium heavy-bottomed saucepan, combine brown sugar, heavy cream, butter, salt, and pumpkin pie spice over medium-low heat. Whisk gently for 5–7 minutes until thickened and bubbling. Stir in vanilla extract and cook for another 2 minutes. Remove from heat and let cool 5 minutes before transferring to a jar. Cool completely before using.
  10. Serve: Pour the cooled salted caramel sauce over the chilled cheesecake just before serving. Garnish with chopped pecans and enjoy!

Notes

  • For a smoother sweet potato purée, ensure sweet potatoes are well-cooked and drained of excess water before blending.
  • Wrapping the springform pan with foil prevents water from the water bath from leaking in and ruining the crust.
  • Allowing the cheesecake to cool in the oven with the door cracked prevents cracking by cooling gradually.
  • Refrigerating overnight enhances flavor and texture.
  • The salted caramel sauce can be stored in the refrigerator for up to one week.
  • Use full-fat cream cheese for best texture and flavor.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sweet-potato-cheesecake-with-salted-caramel-drizzle-and-pecans-recipe/