Sweet potato cheesecake offers a delightful twist on a classic dessert. The creamy, tangy richness of the cheesecake filling is perfectly complemented by the earthy sweetness of sweet potato, creating a harmonious blend of flavors. It is often topped with a crunchy pecan praline, sweet potato cheesecake provides a delightful textural contrast and an extra layer of flavor, making it a truly unforgettable treat.

Ready to experience the magic of sweet potato cheesecake?  Bake this delightful dessert and impress your friends and family with its unique flavor and comforting warmth.  

What you need:

For the crust:

• 1 and 1/4 cups graham cracker crumbs (like crushed digestive biscuits)
• 1/4 cup regular sugar
• 1/4 cup melted butter

For the cheesecake filling:

• 2 pounds sweet potatoes
• 3 (8 ounce) packages cream cheese, softened (let it sit out of the fridge)
• Almost 1 cup regular sugar (7/8 cup)
• 1/3 cup sour cream
• 1/4 cup heavy cream
• 3 eggs, room temperature
• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 cup chopped pecans 

How to make it:

Step 1: For Crust: Heat oven to 350°F (175°C). Mix crumbs, sugar, and melted butter. Press into the bottom of a 9 1/2-inch spring form pan (a pan with a removable side). Bake for 10 minutes. Take it out and leave it aside.

Step 2: Sweet Potatoes: Bake sweet potatoes in a dish until soft (about an hour). Let them cool, peel off the skin, and mash them up.

Step 3: Cheesecake Filling: Beat cream cheese and almost 1 cup of sugar until smooth. Add sour cream, 1/4 cup cream, and 1 and 1/2 cups of the mashed sweet potatoes. Beat in the eggs one by one. Pour this mix into the crust. 

Step 4: For Bake: Bake for about an hour, or until a toothpick inserted near the center comes out clean (it might be a little wobbly in the middle, that's okay).

Step 5: Cooling: Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour.

Step 6: Topping: Heat brown sugar and butter in a saucepan until the sugar dissolves. Turn up the heat and boil it. Add the remaining cream and pecans. Pour this warm topping over the cheesecake.

Step 7: Storing: Keep leftover cheesecake in the fridge.

Enjoy your homemade sweet potato cheesecake!