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Easy Sweet Potato Cheesecake

Mashed sweet potatoes and spices lend unique flavor to this classic treat. The cheesecake is topped with pecans and a drizzle of maple-flavored syrup.

Prep time

10 min

Total time

3 hr 50 min

Servings

Makes 10 servings.

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    Ingredients
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 3/4 cup drained canned sweet potatoes, mashed
    • 1/2 cup sugar
    • 1/2 tsp. ground cinnamon
    •  dash ground cloves
    •  dash ground nutmeg
    • 1/2 tsp. vanilla
    • 2 eggs
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 3/4 cup chopped pecans
    • 2 Tbsp. maple-flavored or pancake syrup
Preparation
  • Heat  oven to 350°F. Beat first 7 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour  into crust; top with nuts.
  • Bake  40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.

Recipe Tips

Size-WiseShare this luscious dessert at your next holiday celebration with loved ones.

Pumpkin Praline-Pecan CheesecakePrepare as directed, substituting 1/2 cup canned pumpkin for the sweet potatoes and packed brown sugar for the granulated sugar.

SubstitutePrepare using Neufchatel cheese.

52802

Nutrition Information

Nutrition per serving:

  • Calories

    390

  • Total Fat

    27g

  •    Saturated Fat

    12g

  • Cholesterol

    90mg

  • Sodium

    290mg

  • Total Carbohydrate

    31g

  •    Dietary Fiber

    2g

  •    Total Sugars

    20g

  •       Includes Added Sugars

    n/a

  • Protein

    6g

  • Vitamin A

    70%DV

  • Vitamin C

    2%DV

  • Vitamin D

    n/a

  • Calcium

    6%DV

  • Iron

    6%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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