Sweet Potato Praline Cheesecake

Yield: 12 servings



  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • ½ cup melted unsalted butter


  • 16 ounces reduced fat cream cheese, at room temperature
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ¼ cup light sour cream
  • 1 cup smashed sweet potatoes

Praline Topping:

  • ½ cup coarsely chopped pecans
  • 1 tablespoon butter
  • 2 tablespoons white sugar
  • ¼ cup brown sugar
  • ½ cup heavy cream


Spray 9-inch spring form cake pan with cooking spray.

In a small bowl, mix crust ingredients, stirring well to moisten crumbs. Evenly press crumb mixture along the bottom and up the sides of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.)

Preheat oven to 350 degrees.

In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Mix in brown sugar, cinnamon, nutmeg, orange zest, and vanilla extract. Add eggs one at a time, beating after each. Blend in sour cream and sweet potatoes. Pour into chilled crust and smooth the top.

Bake for 40 minutes until filling is set. Using a small knife, go around the edges of the crust to loosen from the pan. Keep cheesecake in the pan and completely cool in the refrigerator.

In a small pan, melt butter. Toss in pecans and cook for 2-3 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts. Add cream, stirring well to bring mixture together. Remove cheesecake from pan and place on cake platter. Pour praline topping over cheesecake and chill until ready to serve. Serve with fresh whipped cream.

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