Sweet Potato Cheesecake Pecan Praline
Sweet potato cheesecake recipe Pecan praline topping decadent dessert
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 ½ cups sweet potato puree
- 4 large eggs, at room temperature
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- 1 ½ cups pecan halves
- 4 tablespoons unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of the springform pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sweet potato puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until just combined.
- Pour batter over the crust. Place springform pan in a larger roasting pan. Add hot water to the roasting pan, coming halfway up the sides of the springform pan (water bath).
- Bake for 70-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool completely in the oven with the door ajar.
- Chill the cheesecake for at least 6 hours, or preferably overnight.
- For the praline topping, melt butter in a saucepan over medium heat. Add brown sugar and cook, stirring constantly, until sugar is dissolved. Stir in heavy cream, vanilla extract, and salt. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Remove from heat and stir in pecan halves. Pour praline topping over the chilled cheesecake just before serving.