A batter of cream cheese mixed with roasted and pureed sweet potatoes, flavored with warm spices like cinnamon, cloves, ginger, and allspice and baked in crisp graham cracker crust until firm. Then topped with buttery, brown sugar pecan praline topping. Prep time includes an overnight chill to develop the perfect cheesecake texture.
Prep time: PT50M
Cook time: PT110M
Total time: PT640M
5 stars (47 reviews)
cheesecake, pecans, sweet potato
- Mix the graham crumbs and sugar with a rubber spatula (or your hands) in a medium bowl. Next, add the melted butter to the crumbs in the bowl and mix the ingredients until they clump.
- Test the consistency of your graham cracker crust mixture by squeezing a handful of it to see that it holds its shape. Add 1-2 tablespoons of melted butter if the graham cracker crust mixture falls apart; however, add more graham crumbs if butter oozes from your clenched hand when you squeeze the mixture.
- Press the graham cracker crust mixture into the springform pan using a measuring cup or the bottom of a clean drinking glass. Be sure to push the graham crust up the sides of the pan to form a side crust and firmly to ensure it doesn't fall apart when you fill it with the cheesecake batter.
- Bake the graham cracker crust at 350°F (180°C) for 10 minutes. Remove the springform pan from the oven and allow it to cool to the touch. Leave the oven on to bake the cheesecake.Once the pan is cool enough to handle, wrap the bottom and sides of the pan in two layers of heavy-duty aluminum foil. Press the foil against the pan well, but avoid creating holes or tears.
- Combine the cornstarch, pumpkin spice blend, and kosher salt in a small, bowl with a whisk or spoon. Set this bowl aside.
- Use an electric mixer to blend the cream cheese and sugar in a large bowl until smooth. Stop the mixer and scrape down the sides and bottom of the bowl and the beaters.
- Add the large eggs, lemon zest, and vanilla to the bowl with the cream cheese. Blend the ingredients together at low speed until smooth. Scrape down the bowl and beaters again, then increase the mixing speed to medium. Beat the mixture for 2 1/2-3 minutes to fully combine the ingredients.
- Next, add the sweet potato puree to the cheesecake batter and blend it at low speed for 1-2 minutes. Stop the mixer and scrape down the bowl and beaters again.
- Add the cornstarch-spice mixture to the cheesecake batter and blend it at low speed for 45 seconds. Stop the mixer and scrape down the bowl and beaters. Mix the sweet potato cheesecake batter at low speed for another minute. Stop the mixer and scrape down the bowl and beaters one last time.
- Microwave about 4 cups (950ml) of water on high heat for 5 minutes.
- Use a rubber spatula to scrape the cheesecake batter into the prepared crust while the water heats. Set the foil-wrapped springform pan in a wide, shallow pan with at least 2 inches of space between it and the inner pan. Carefully pour the steaming water into the outer pan to create a bain-marie, or water bath.
- Bake the sweet potato cheesecake in the hot oven for 1 hour and 15 minutes. The top will develop a golden brown color, and the cheesecake will barely jiggle if you shake it. Turn the oven off after the baking time is over, and prop open the oven door with a wooden spoon. Allow the sweet potato cheesecake to cool slowly in the oven for 45 minutes.
- After cooling the cheesecake in the oven, remove the pan holding the cheesecake from the oven, then remove the cheesecake pan from the water bath.Remove the protective foil from the cheesecake pan and let the sweet potato cheesecake cool to the touch on the countertop or about an hour. Cover the pan with the sweet potato cheesecake with plastic wrap and chill it in the refrigerator for 8-12 hours.
- Toast the chopped pecans in a skillet over medium-high heat for 3-4 minutes, stirring frequently to keep them from burning. Once the pecans smell fragrant, remove them to a sheet pan or bowl and allow them to cool while you make the praline sauce.
- Melt the unsalted butter over medium heat in the same skillet you used to toast the pecans. Add the brown sugar, honey, half-and-half, rum, and kosher salt to the skillet once the butter melts. Use a rubber spatula or whisk to stir the contents of the skillet together and encourage the sugar to dissolve fully.
- Allow the praline sauce to come to a boil in the pot, stirring constantly. Boil the sauce for 3-4 minutes or until it drips slowly back into the pan when you lift the rubber spatula.
- Remove the skillet from the stove and allow the praline sauce to cool for 5 minutes. Stir the toasted pecans into the praline sauce after allowing the sauce to cool for 5 minutes. Set this aside while you de-pan the cheesecake.
- Dip a knife in hot water and shake dry to loosen the cheesecake from the pan. Remove the springform collar and set the cake on a platter or cake stand.
- Spoon or scrape the pecan praline topping onto the sweet potato cheesecake, covering the entire surface. Slice the cheesecake and serve it as is.
- Keep the cheesecake refrigerated when you're done serving it.