Sweet Potato Swirled Cheesecake with Pecan Crust

THIS IS THE BEST CHEESECAKE IN THE WHOLE WORLD.  Seriously, I am proud of this recipe.  Smooth, silky, creamy cheesecake custard with sweet potato swirled in, and a tender pecan crust on the bottom.  AMAZING.  And to think, it all started because I had some sweet potatoes that were starting to sprout and needed to be used.  I also conveniently had some cream cheese and sour cream in the fridge that needed to be used up.  And the light bulb went off…SWEET POTATO CHEESECAKE!  And instead of the usual graham cracker crust (which I don’t like…mostly because I can never find graham crackers that don’t have partially hydrogenated oil), I decided that pecans would go beautifully with the sweet potato.  You will notice that I swirl the sweet potato into the cheesecake, as opposed to the sweet potato being totally mixed into the custard, but you could also mix the sweet potato puree directly into the custard if you desire.  But I think it’s prettier with the swirls, and it gives a bit of a flavor contrast.  Here’s how to make the best cheesecake ever:

Ingredients for the Pecan Crust:
2 cups pecans
4 tbsp sugar
1/4 tsp vanilla extract
4 tbsp butter, softened
pinch of salt

Ingredients for the Cheesecake:
1 lb sweet potato
1 cup sour cream
16 oz cream cheese, at room temperature (this is REALLY important.  Your cheesecake will be clumpy if your cream cheese isn’t soft)
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

Preheat the oven to 350 degrees F.

Take the pecans, sugar, salt and vanilla for a spin in the food processor, until the pecans are a bit chopped.  Add in the butter and process until it starts riding around the blade a little bit.  Be careful not to pulse it into pecan butter.
Dump the pecan mixture into your cake pan or springform pan (whatever you’re making the cheesecake in.  I don’t bother with springform pans.  I just use a cake pan).  Pat it out with your finger tips, and push it up the sides a little bit.

Bake for 8-10 minutes, then let it cool on a wire rack.  Turn the oven down to 250 degrees.

Pierce the sweet potato with a fork several times, then microwave for 8 minutes until tender.  Scoop out the flesh, then puree it in a food processor.  You should have about 1 cup.  Set it aside.

In the bowl of a stand mixer (or you can use a hand mixer instead), beat the sour cream for 15 seconds with the paddle attachment to spread it around the bowl really well.  Add the cream cheese and sugar, and beat on medium speed until it’s smooth and everything has blended into one homogeneous, well combined mixture.
In a small bowl, whisk to combine the eggs, egg yolks, heavy cream, and amaretto.  Pour half of it into the cream cheese mixture, and beat until incorporated.  Scrape down the bowl, then add the rest of the cream cheese and beat again, until smooth.

Move 1 cup of the cream cheese mixture to another bowl, and add the sweet potato puree, 3 tbsp sugar, 1/2 tsp cinnamon and small pinch of nutmeg and mix until combined.  If you’re not freaked out by raw egg (fortunately I’m not… only 1 in 20,000 eggs may have salmonella), taste the mixture, since the sweetness of sweet potato varies.  If it isn’t sweet enough, add more sugar to your liking.

Spread half of the sweet potato mixture on the bottom, then half of the cream cheese mixture on top of that.  Swirl with a spatula.  Add the rest of the sweet potato mixture and cream cheese mixture, and swirl again, until you have a beautiful pattern:
Bake at 250 degrees F in a water bath for 1 hour.  Turn the oven off, open the door for 1 minute, then shut the door and leave in the oven for 1 more hour.  Remove from water bath, and chill in fridge for 6 hours before serving.  When slicing, dip your knife into hot water first.  ENJOY!!!

Click here for the printable recipe.

Baking method from Alton Brown’s Sour Cream Cheesecake Recipe.

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21 Responses to Sweet Potato Swirled Cheesecake with Pecan Crust

  1. Wow Joanne this looks incredibly delicious!! Who would have thought to combine those two main ingredients into a cheesecake?! I’m definitely going to be trying this one soon!

  2. Looks super delicious! Very creative idea — never had a cheesecake like this before. Very nice!

  3. Mariana says:

    This looks truly scrumptious!

  4. carlysulli says:

    That is a thing of beauty! I always make my sister a cheesecake for her birthday in June…

  5. Amaretto + Pecans + Sweet potatoes = perfection!

  6. This looks amazing! I usually don’t like cheesecake, but with the addition of sweet potato and armaretto it has to have a completely different flavor! Great job!

  7. Blossy says:

    That looks amazing!

  8. I would be proud too…just gorgeous! Such wonderful flavors presented in one perfect cheesecake 🙂

  9. wow that looks amazing! so creative! i love that you used pecans instead of graham crackers – i’m sure that took it to a whole new level!

  10. Pingback: Swirl Cheese Cheesecake

  11. Hay Joanne

    I haven’t been here in while, and I am glad I came back. I have one word for this recipe WOW!!! You not only dos it look so tasty it is so creative I mean with pecan crust great, and sweet potato. and not only that I love cheese cake. Nice

    Thanks so much!

  12. Meg says:

    Oh, I am all over this! My boyfriend and I accidentally made a sweet potato pie last fall (long story) and I completely fell in love with the idea of baking with it more! And cheesecake? What could possibly go wrong with a cheesecake? Yum!

  13. Jackie says:

    Hi Joanne

    I usually toast my nuts to use in baking recipes, since I’m going to bake the crust, there’s no need to toast the nuts, right.

    • Joanne says:

      Hi Jackie, Toasting your nuts would be fine. You don’t bake the crust for all that long so I would say go ahead and toast them too if that’s your prefrence =)

  14. Sonya Martinez says:

    Hi Joanne, luv this recipe! I loved the fact you made a pecan crust. Do you have any other recipes you could make with the pecan crust. I LOVE PECANS!


  15. Jackie says:


    What heavy cream?

    • Joanne says:

      Hi Jackie, I updated the recipe, sorry about that. You wouldn’t believe how many times I proofread my posts but apparently I missed that. It’s a very small amount of heavy cream…1/4 cup. If you leave it out, the cheesecake would still turn out fine, it would just be a little bit denser. Happy Thanksgiving!

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