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sweet potato cheesecake w/ caramel pecan sauce

(1 rating)
Recipe by
LeNay Triplett-Hardin
sacramento, CA

A good friend had gone to Atlanta for a trip and she had eaten at this restuarant that had a sweet potaote cheescake, she said she had never eaten anything like it before in her life and she could never find it anywhere. so one day she asked me if I had ever eaten or heard about anythind like that before. I said no and i decided to create my own version of it. It has been such a great success ever sense the day I decided to create this dessert. Everyone always tells me it the best dessert they have ever put in their mouth.I can't even recall how many I have made for people sense that day until to day.One thing I do know is that it's probably the best dessert I have ever made and I want to share it will the world if I can.It's such a joy when you can put a smile on some face when it comes to food.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 1 Hr

Ingredients For sweet potato cheesecake w/ caramel pecan sauce

  • 4 box
    8oz cream cheese
  • 3 lg
  • 3/4 c
  • 1/4 c
    sour cream
  • 1 sm
  • 2 1/2 c
    vanilla wafer crumbs
  • 3 Tbsp
    melted butter
  • 1 Tbsp
    cinnamon, ground
  • 1 Tbsp
  • 1/4 c
    heavy whipping cream
  • 1/2 c
    brown sugar
  • 1 tsp
  • 1/2 c
  • 1 lg
  • 2 Tbsp
  • 2 c
  • 1 c
  • 1 c
    pecans, in pieces
  • 4 oz
    cream cheese, room temperature

How To Make sweet potato cheesecake w/ caramel pecan sauce

  • 1
    pre heat oven to 375 degress
  • 2
    place pot onto the stove 6c of water. peel yam and dice into small cubed squares. place into the pot let boil for 10mins.
  • 3
    combine wafer cumbs and melted butter.into a round cake pan pack the crumbs evenly at the bottom and around the pan into oven for about 5mins.remove from oven and set a side.
  • 4
    place 3 8oz cream cheese into a bowl. Add 1/4c sour cream,3/4c sugar. Mix together until fluffy creamy texture. add eggs one at a time mixing well. Make sure each eggs is completely mixed in for add next egg.
  • 5
    remove yams from the stove a drain water. place yams into a food processer adding 1tbsp cinnamon,1tbsp molasses,1/4c heavy whipping cream,1/2c sugar,1/2c brown sugar,1tsp nutmeg,2tbsp cornstarch,and llg egg.puree until texture is thick an creamy.
  • 6
    place half of cream cheese evenly at the bottom of cake pan then add yam mixer into the center then the rest of the cream cheese on top of the yam mixer. creating a three layer cake. you will also need a square cooking pan to place the cake pan into filling it half way with water. this will keep the moisture into the center of the cheesecake and want dry it cake into the oven a cook for 1 hr on 375.
  • 7
    while cake is in the oven you can prepare the caramel sauce. on a medium fire place sauce pan onto the stove place 1c butter into the pan let butter melt then add the 1c sugar let sugar completely dissovlves.stirring ocassionally but keeping a close eye on the stove sugar will start to caramelize should take about 10 mins. once caramel is formed should be a nice brown glossy caramel into a food processer it will be very hot so be careful not to burn your self and make sure you don't get caramel onto your skin. once caramel is in the processer add 4oz cream cheese and 1/4c heavy whipping cream. It will be very hot so before blending place a kitchen towel over the top of blender. blend until caramel is anice a smooth texture.
  • 8
    once cake is done turn off oven and let cake rest for 10mins with the oven door open. then remove cheesecake from the oven gently place caramel sauce onto the cheesecake evenly adding 1c pecan pieces as the finishing touches. place cheesecake into he freeze for 30min to cool and harden. Then remove from oven and you are ready to sure. Bon Appetti!!!

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