A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.
Sweet Potato Cheesecake
- Prep Time 45 min
- Total 7 hr 30 min
- Servings 16
- Ingredients 18
Ingredients
Cheesecake
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 egg yolk
- 3 medium sweet potatoes, cooked and mashed (about 2 cups)
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
Crumb Topping
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 cup packed light brown sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/Package_GoldMedalv3.png?sc_lang=en)
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
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Step2Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
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Step3In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
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Step4Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
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Step5Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
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Step6Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
Nutrition
480
Calories
33g
Total Fat
7g
Protein
39g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 295
- Total Fat
- 33g
- 0%
- Saturated Fat
- 17g
- 0%
- Cholesterol
- 140mg
- 0%
- Sodium
- 220mg
- 0%
- Total Carbohydrate
- 39g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 86%
- 86%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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